Thursday, April 4, 2013

The Bomber

I made this sandwich for my Warrior husband who has been in the Army for 28 years! He loved it. And I love him! Thank you for your Service, Doug! You make us proud!

The Bomber 
by Tracy Hersh
Makes 4 sandwiches

The Rub:
3 Tablespoons Lock-n-Load Warrior Select ground coffee
1 Tablespoon smoked paprika
1 Tablespoon garlic salt
2 teaspoons rubbed sage
1 teaspoons cumin
1 teaspoon anise seed
1 teaspoon pink peppercorns ground
1 teaspoon Sichuan peppercorns ground
1 teaspoon black peppercorns
1 teaspoon kosher salt

1 ½ pounds beef tenderloin cut into 4 steaks
4 toasted ciabatta rolls
Fresh basil leaves or fresh spinach leaves

Mix all rub ingredients together. Roll the steaks in the rub mixture and place on a hot oiled grill pan, turning once and cooking until desired doneness. I actually used an indoor Foreman type grill. In that case you do not need to turn the meat. I went for medium rare, about 125 degrees in the center.

Caramelized Onions:
4 onions, thinly sliced
Olive oil
Pinch of sugar
Pinch of salt
Balsamic vinegar

Heat the oil in a large skillet. Add the onions and cook over medium-high heat, stirring occasionally. After about 15 minutes, add a pinch of sugar and salt. Continue cooking until the onions are nice and brown. When the onions are caramelized, remove from the heat and splash with a little balsamic vinegar. Stir to coat. Set aside.

Goat Cheese Spread:
4 ounces soft goat cheese
½ small jar of sun-dried tomatoes packed in oil, drained but not patted dry
1 -2 Tablespoons prepared horseradish

Mix all ingredients in a food processor until smooth.

To make the sandwich, slice each steak into 3 or 4 thin slices. Place on a toasted roll , top with the caramelized onions and spread with a generous amount of goat cheese spread. Top with fresh basil leaves or fresh spinach and serve.

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