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Bistro Steak Sandwich
RecipeBeef Cuts
Bistro Steak Sandwich
Steak marinated with red wine, garlic and shallots, grilled, sliced thin and layered on a baguette with a tangy Gribiche sauce, sweet onions, arugula, tomatoes and melted Gruyère cheese.
Yield: 24 servings
1. To make Marinade: In non-reactive container, combine Marinade ingredients. Season steaks with salt and pepper. Add to marinade; turn to coat. Cover and marinate in refrigerator at least 2 hours. Yield: 5 cups
Dry red wine3 cups
Extra virgin olive oil1 1/2 cups
Shallots, minced6 ounces
Garlic, minced1 tablespoon
Beef Flat Iron (Chuck Top Blade) Steaks (IMPS/NAMP 114D)24
Salt and black pepper na
Gribiche Sauce: 
2. To make Gribiche Sauce: In bowl, mix all ingredients until blended. Cover and refrigerate at least 2 hours. Yield: about 6 cups
Mayonnaise1 quart
Minced cornichons6 ounces
Minced hard-boiled eggs8 ounces
Shallots, minced2 ounces
Dijon mustard1/4 cup
Minced capers, with some brine1/4 cup
Minced parsley2 tablespoons
Sugar2 teaspoons
Black pepper1/2 teaspoon
Salt1/4 teaspoon
6-inch baguette, split24
Butter, softened as needed
Gruyere cheese, shredded96 slices
Minced sweet onions2 pounds
Tomatoes, diced4 pounds
Arugula leaves, cut in ribbons1 pound

Nutrition information per serving: 1288 calories; 85 g fat (33 g saturated fat; 32 g monounsaturated fat); 274 mg cholesterol; 1281 mg sodium; 53 g carbohydrate; 4.1 g fiber; 76 g protein; 19 mg niacin; 0.8 mg vitamin B6; 9.5 mcg vitamin B12; 6 mg iron; 68 mcg selenium; 16.4 mg zinc; 199 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.
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