Skirt Slider
Chef Justin Vanhorn, Eagle Ridge Chef, La Crosse, Wis.
Ingredients
- 3 oz flat-iron steak
- 1/8 oz rosemary leaves, whole
- 1/8 oz garlic powder
- 1/8 oz kosher salt, coarse
- 1/4 oz black pepper
- 1 oz goat cheese, log
- 1 1/2 oz organic baby arugula
- 1 oz fig jam, dry
- 2 oz jumbo yellow onion
- 1/4 oz red wine vinegar
- 2 ea slider brioche bun
- 5 oz lattice fries
Preparation
- Mix seasonings (rosemary leaves, garlic powder, kosher salt, black pepper) and rub evenly on steak. Cook on a hot grill/pan to medium rare. Place buns on grill/flat top and brown them. Apply jam evenly on buns. Cut steak on a bias and place on one side of the buns. Place onions, arugula and goat cheese on top. Fold over the other side of the bun. Cut in half diagonally. Fry fries until golden brown; season before serving.
- Servings: 1
- Type: Lunch, Dinner, Entree
- Categories: Center of the Plate, Recipes, VOL 8 - ISSUE 2 • SPRING 2020
- Tags: Beef, Dinner, Entrée, Lunch, Sandwiches
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