Grilled Kobe Beef Sandwich
Makes 4 Servings
 |
DRINK PAIRING | |
|---|---|---|
| Smoked Porter or Sirah from Cornas | ||
Rich kobe beef blossoms under the influence of herby salsa verde and the smoky pequillo pepper. The finish is brightened slightly with a slight tang from the pickled onions.
INGREDIENTS
- 1lb Kobe Beef Teres Major, hanger steak, or flank steak
- 1 tsp Pimenton (could substitute other paprika)
- 4 Roasted Pequillo Peppers
- 4 Burger or Brioche Buns
- Salt
- Plus:
About 1 cup Basic Oil Meat Marinade, 4 tbsp Salsa Verde, and Quick Pickled Onions.
DIRECTIONS
1
Trim off any surface fat or silverskin.
2
Transfer to a zip top bag and add the pimenton and enough of the marinade to cover. Seal the bag, and transfer it to a bowl in the refrigerator to marinate overnight.
3
Remove the beef from the marinade and season with salt. Move to a preheated grill, and grill to your desired level of doneness.
4
Cover and let it rest for 5-10 minutes. While it’s resting toast your bun.
5
Slice the beef very thin (1/4-1/8th of an inch thick) against the grain.
6
Spread salsa verde on the bun, add a hearty helping of the beef slices, and top with a piquillo pepper and pickled onions. Serve.
