The Ultimate Steak Sandwich

foodnetwork.com

Gloria Trefry Arra

Reverse Seared Black Powder Rub Beef Tenderloin, recipe follows, cooled to room temperature

subheading: Chimichurri:

1 cup fresh flat leaf parsley

¼ cup fresh cilantro

¼ cup red wine vinegar

2 cloves garlic, minced

½ teaspoon crushed red pepper

½ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

subheading: Scotch Bonnet Aioli:

½ cup mayonnaise

2 tablespoons stone-ground mustard

1 to 2 tablespoons Scotch bonnet hot sauce (or whatever you can handle!)

1 tablespoon honey

1 clove garlic, grated on a rasp

Kosher salt and freshly ground black pepper

subheading: Steak Sandwich:

2 tablespoons unsalted butter, at room temperature

4 ciabatta rolls, halved

½ head iceberg lettuce, thinly shaved

2 Roma tomatoes, thinly sliced

1 tablespoon vegetable oil

8 slices aged or sharp Cheddar

subheading: Reverse Seared Black Powder Rub Beef Tenderloin:

¼ cup black sesame seeds

2 tablespoons black peppercorns

1 tablespoon poppy seeds

1 teaspoon brown mustard seeds

¼ cup kosher salt

2 tablespoons dark brown sugar

1 teaspoon granulated garlic

1 teaspoon dehydrated onion

1 center cut beef tenderloin, trimmed (about 2 pounds)

Directions at foodnetwork.com

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