This steak sandwich topped with pickle butter is a way to bridge the gap between a fancy steakhouse dinner and a casual backyard meal. The flavor reminds me of a classic Steak Béarnaise, with lemon juice and pickles supplying the familiar tang along with fresh tarragon.
Flat Iron Steak Sandwiches
1/4 cup salted butter, softened
1/3 cup cornichon or baby gherkin pickles, chopped
2 tablespoons fresh tarragon, chopped
1 teaspoon fresh lemon juice
2 flat iron steaks, about 8 ounces each
Salt and freshly ground black pepper
4 crusty French sandwich rolls
1 small head bibb lettuce
1/3 cup red onion, thinly sliced
Prepare a charcoal grill for direct grilling or light a gas grill to medium-high.
In a small bowl, mix together the butter, pickles, tarragon and lemon juice.
Season the steaks generously with salt and pepper. Grill the steaks about 3 minutes per side for medium rare, or until done to your liking. Set aside to rest for 5 minutes.
Lay the rolls on the outer edge of the grill to warm.
To serve, line the rolls with lettuce leaves. Cut the steaks into 1/4-inch thick slices and layer into the rolls. Top each sandwich with some onion and a tablespoon of the pickle butter.
compound butter, sandwich, steak
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