Chopped Steak Sandwiches

2 Tbs. ketchup
1 Tbs. Dijon mustard
1 jarred hot cherry pepper, stemmed, seeded, and chopped
1 tsp. red wine vinegar
1 lb. beef sirloin tips (flap meat), cut into 1-inch pieces
Kosher salt and freshly ground black pepper
3 Tbs. olive oil
1 small yellow onion, halved and thinly sliced

The steak in these quick sandwiches is chopped by pulsing it quickly in a food processor into tender little pieces. To get your base, you’ll cook down a yellow onion and mushrooms, then finish cooking the sirloin in a flavorful mix of ketchup, Dijon mustard, and hot cherry peppers. This dish is a satisfying, comfort-food sandwich, made even more so by the melted sharp Cheddar. 6 oz. sliced white mushrooms (2 cups)

1-1/2 cups shredded sharp Cheddar
4 long rolls, split and lightly toasted
1-1/2 oz. baby arugula

Mix the ketchup, mustard, cherry pepper, and vinegar in a small bowl and set aside.

In a food processor, pulse half of the beef until just coarsely chopped. Transfer to a bowl. Repeat with the remaining beef. Toss the beef with 1/2 tsp. salt and 1/2 tsp. pepper.

Heat 1-1/2 Tbs. of the oil in a heavy 12-inch skillet over medium-high heat until shimmering hot. Add the beef and cook, stirring occasionally, until it loses most of its raw color, about 3 minutes. Transfer to a plate. Heat the remaining 1-1/2 Tbs. oil in the pan. Add the onion and 1/4 tsp. salt; cook, stirring often, until beginning to soften and brown, about 4 minutes. Add the mushrooms and 1/4 tsp. salt; cook, stirring often, until they soften and begin to release their juice, about 2 minutes. Add the ketchup mixture and beef and any accumulated juices. Cook, stirring often, until heated through, about 2 minutes. Stir in the cheese until melted, about 1 minute more.

Split the rolls almost through lengthwise and pile on the steak and arugula. Cut the sandwiches in half, and serve. Serves 4.

This recipe is easily doubled; just use a second baking sheet so you don’t crowd the fries.

Oven Fries

2 large russet potatoes (about 1-3/4 lb. total), peeled and cut lengthwise into 1/4- to 1/2-inch-thick sticks
Kosher salt
2 Tbs. extra-virgin olive oil
Fleur de sel or other coarse salt, or Lemon-Fennel Salt

Rinse the potatoes:

Choose a pot large enough to hold the potatoes without crowding (4 to 5 quarts) and fill it with cold water. Drop the potato sticks into the water to rinse off the starch. You can immediately remove the potatoes from the water and proceed to the next step. Or if you want to prep the potato sticks in advance and roast them later in the day, you can leave them in the water. If you plan to wait more than 2 hours before roasting the fries, however, put the pot in the refrigerator.

Parboil the potatoes:

Drain the potatoes, rinse well, and return them to the pot with enough cold water to cover by 1-1/2 inches. Add 1 tsp. kosher salt. Partially cover the pot, and bring the water to a boil over high heat. As soon as the water boils, reduce the heat to a calm boil and boil for 3 min. Gently drain the potatoes in a large colander and then spread them on paper towels to dry. (The potatoes can sit for up to an hour before roasting.)

Roast the fries:

When you’re ready to roast the fries, put a baking sheet on the middle oven rack and heat the oven to 450°F. Put the potatoes in a large bowl, add the olive oil, and toss to coat the potatoes, being careful not to break the sticks. Remove the hot baking sheet from the oven and arrange the potatoes on the sheet, leaving at least 1/2 inch between each. Roast, turning the fries over and rotating the baking sheet once after 15 min. and then again every 6 to 8 min., until the fries are nicely browned and crisp, a total of about 30 min. Sprinkle with fleur de sel or lemon-fennel salt, toss gently, and serve immediately. Serves 4.

Have A Terrific Evening,

Phil