Here in the rural Midwest most places close on Sundays and exciting restaurant menus can be hard to come by. Believe it or not we don't do a lot of post roast dinners in our house. I need a meal that has a wide profile of flavors and pot roast is all the same. Here's a restaurant quality recipe you can make at home, with simple ingredients and a mouthful of flavor in each bite!
California King Sandwiches
Ingredients:
1-2 filet mignons/sandwich
Avocado, sliced
Fresh jalapeño, thinly sliced
Cilantro
Pickled red onion (recipe at bottom)
Sandwich bread such as ciabatta or sourdough
Mayo
Salt and pepper
Preheat grill to 400. Season steaks with salt and pepper.
Preheat oven to 375 to warm bread (or use the grill)
Grill filets 3-5 minutes per side depending on size and doneness desired. We recommend medium.
Remove steaks and let rest about 10 minutes. Warm bread 4-5 minutes.
Slice steaks and build your sandwich: Mayo, steak, avocado, pickled red onion, sliced jalapeños and cilantro.
Served with fresh cut fries cooked in beef tallow! Give your meal even more restaurant vibes with Parmesan-Truffle fries!
Pickled Red Onions
1 medium red onion, thinly sliced
2 tsp sugar
1 tsp kosher salt
1 T chopped garlic
3/4 C white vinegar
1/2 C hot water
Add all ingredients into a jar, gently mix until sugar and salt are dissolved. Let sit a room temperature for 30 minutes. Store in refrigerator for up to a month.