Grilled Beef and Marinated Fennel Sandwiches with Mustard Sauce
For an abundant beef sandwich, opt for a rib-eye steak due to the fact that it’s marbled, and therefore rich in flavour. Choose a thick cut so that it’s cooked until perfectly pink on the inside. Garnish with caramelized onions and a quick and easy Béarnaise sauce made with sour cream, mustard, tarragon and chopped […]
Ingredients
- 1 beef rib-eye steak, about ¾ lb (340 g) and 1 inch (2.5 cm) thick
- 1/3 cup (75 ml) sour cream
- 2 tbsp tarragon leaves, finely chopped
- 2 tbsp sour gherkins, chopped
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) whole-grain mustard
- 1 fennel bulb, thinly sliced on a mandoline
- 1/4 tsp salt
- 1 tbsp (15 ml) white wine vinegar
- 2 red onions, thinly sliced
- 2 tbsp (30 ml) olive oil, plus more for brushing
- 4 slices sourdough bread, each about 1/2 inch (1.5 cm) thick (see note)
- Fennel fronds, finely chopped
Instructions
- Place a barbecue wok (see note) on the barbecue. Preheat the grill, setting the burners to high. Oil the grate beside the wok.
- Place the meat on a plate. Season generously with salt and pepper. Let sit out at room temperature for 15 minutes.
- Meanwhile, in a bowl, combine the remaining ingredients. Season with salt and pepper.
For an abundant beef sandwich, opt for a rib-eye steak due to the fact that it’s marbled, and therefore rich in flavour. Choose a thick cut so that it’s cooked until perfectly pink on the inside. Garnish with caramelized onions and a quick and easy Béarnaise sauce made with sour cream, mustard, tarragon and chopped pickles. It pairs wonderfully with the beef.