When I awoke this morning with these beautiful looking sizzler sirloins in my refrigerator from Butcher Block on 17th Street, I decided to change my recipe today. While the sirloin sizzlers are fantastic on the grill, our weather report this week brings several spring showers so why not make something in a sauté pan with all the rich goodness of a classic dish but use Nan bread for a rich and heart sandwich.
- 1- 1/2 pounds assorted mushrooms- shitake, Bella, button, sliced
- 1 leek, washed and sliced thin
- 1 shallot, diced
- 2 cloves garlic diced
- 1 TBSP. butter of truffle butter
- 1 TBSP olive oil
- 2-3 sprigs fresh thyme
- 4 sprigs fresh dill, minced
- Splash white wine
- 1 TBSP. Dijon mustard
- 3 TBSP mascarpone (Italian cream cheese)
- Kosher salt, truffle salt and fresh ground pepper
- Nan bread
Wipe mushrooms clean and slice
Heat sauté pan with oil and butter. Add leeks and sauté with shallots. Add garlic and mushrooms and sauté about 3 minutes. Remove from heat and add wine. Place pan on heat, add mustard and reduce by half. Add mascarpone cheese and season with salt and pepper and truffle salt.
Let beef sit at room temp for ½ hour. Grill or pan sear sizzler steaks after seasoning with fresh ground
pepper and kosher salt. Remove from heat and let rest 10 minutes to redistribute juices- keep to medium rare.
Grill Nan bread on grill or sauté pan for about 1 minute per side.
Place sliced steak on pone piece of grilled bread
Pour mushroom sauce over and lean second piece of Nan bread diagonal.
Serve with plenty of napkins and enjoy.