Sandwiches au steak de bœuf garnis de gremolata et d'halloumi

Beef steak sandwiches garnished with gremolata and halloumi

Feb 28, 2024Famille Fontaine

20

prep time

15

cook time

4

portions

Discover a symphony of flavors with our beef steak sandwich, blending the tenderness of Fontaine Family aged beef striploin steaks with the creaminess and character of spiced halloumi. Enhanced with a homemade zesty gremolata and a rich marinade that combines balsamic vinegar, Worcestershire sauce, and a touch of Dijon mustard, this sandwich is a true culinary experience. Served on a perfectly grilled French baguette and seasoned with mustard, mayonnaise, and horseradish for a spicy finish, each bite is an unforgettable delight. Whether for a quick meal or to impress at a dinner, this sandwich is sure to satisfy the most discerning palates.

Ingredients

2 Famille Fontaine aged ribeye steaks
1 French baguette, cut in half for sandwich
8 slices of spicy (or plain) halloumi cheese, thinly sliced
Olive oil for cooking as needed
MARINADE:
30 ml (2 tbsp) balsamic vinegar
15 ml (1 tbsp) Worcestershire sauce
45 ml (3 tbsp) extra virgin olive oil
5 ml (1 tsp) Dijon mustard
2 garlic cloves, crushed to a paste
Salt and pepper, to taste
GREMOLATA:
½ bunch flat-leaf parsley, chopped
15 ml (1 tbsp) French shallot, finely chopped
Zest of 1 lemon
30 ml (2 tbsp) olive oil
Salt and pepper, to taste
GARNISHES:
10 ml (2 tsp) Dijon mustard
5 ml (1 tsp) mayonnaise
1.25 ml (¼ tsp) horseradish

Aged beef striploin steak AAA (2 steaks per bag - between 560 and 720 g)

$24.00 ~~$30.00~~

Variants

$24.00 ~~$30.00you save $6.00~~

Frozen Aged beef striploin steak

Aged a minimum of 21 days
Locally sourced
Certified animal welfare
Halal certified
Individually packaged, vacuum sealed

Format: 1 bag containing 2 striploin steaks. Weight for 2 steaks is between 560 and 720 g

PREPARATION

Prepare the Gremolata by mixing all ingredients in a food processor until a coarse texture is obtained. Set aside.
Rinse the halloumi with cold water and pat dry with paper towels.
In a medium bowl, combine the marinade ingredients.
Place the steaks and halloumi in a freezer bag, add the marinade, seal, and shake to coat. Refrigerate for 30 minutes.
Heat a skillet over medium-high heat with a little olive oil and add the marinated steaks (removing excess marinade). Cook the steaks for 4 to 5 minutes on each side or to desired doneness. Remove from the skillet and let rest.
Grill the halloumi for 1 minute on each side.
Oil the inside of the baguette halves, grill until golden.
Thinly slice the steaks
Spread mustard, mayonnaise, and horseradish on the grilled baguette halves.
Top with sliced steaks, grilled halloumi, and Gremolata.
Cover with the other half of the baguette and cut into four portions.