Cooking

Herbed Balsamic Steak Sandwich

We partnered with longtime Solo Stove Brand Ambassador, Josh Arcaro (@chefbraah) to make this unconventional take on a steak sandwich. We think you’ll love the Mediterranean-inspired balance of salty and sweetness! The appetizer style presentation of the open-faced sandwich is also perfect for entertaining guests.

Ingredients

  • 1 Lb of USDA Prime or Free Range Skirt Steak
  • 1 Loaf of Fresh Sourdough

Marinade:

  • 4 tbsp. EVOO
  • 1 Tbsp Local Honey
  • 1/2 Lemon, Zested
  • 3 Sprigs of Mint
  • 8 Sprigs of Thyme
  • 4 Sprigs of Rosemary
  • 1 Sprig of Sage
  • 4 Tbsp Aged Balsamic Vinegar
  • Salt & Pepper to Taste

Whipped Honey Ricotta:

  • 1 Cup Local Ricotta
  • 1 Tbsp Local Honey
  • 1/2 Lemon, Juiced
  • Salt & Pepper to Taste

Lemon Pistachio Dust:

  • 1 Cup of Pistachios Raw
  • 1 Lemon, Zested

Directions

Make Steak Marinade:

  • Combine all ingredients into a food processor and blend thoroughly.
  • Season w/ S&P to Taste.
  • Marinade Skirt Steak overnight or for at least 3 hours.

Grilling the Marinaded Skirt Steak:

  • On a clean hot Solo Stove Grill, place room temperature steak on the hot portion to get grill marks.
  • Rotate 90 Degrees to get proper cross-hatching, 4- 5 minutes.
  • Flip and repeat 3-5 minutes for beautiful medium-rare (internal temperature 135), OR 5-7 minutes for medium-well (internal 150).
  • Pull steak off the grill when achieved desired cooking temperature. Let rest for 6-8 minutes for juice to settle.

Make Whipped Honey Ricotta:

  • Combine all ingredients into a food processor and blend thoroughly.
  • Season w/ S&P to Taste.
  • Marinade Skirt Steak overnight or for at least 3 hours.
  • On a clean hot Solo Stove Grill, place room temperature steak on the hot portion to get grill marks.
  • Rotate 90 Degrees to get proper cross-hatching, 4- 5 minutes.
  • Flip and repeat 3-5 minutes for beautiful medium-rare (internal temperature 135), OR 5-7 minutes for medium-well (internal 150).
  • Pull steak off the grill when achieved desired cooking temperature. Let rest for 6-8 minutes for juice to settle.

Assemble the Open-Faced Sandwich:

  • On a hot clean grill, grill-mark the bread and get the desired toasty-ness.
  • Scoop copious amounts of Ricotta on slices. Tip, use the back of a spoon to spread out.
  • Slice your beautiful skirt steak and shingle on top of Ricotta.
  • Sprinkle Pistachio dust on the center of the sandwich.
  • Drizzle Honey on top in a zigzag motion over the sandwich.
  • Pull a piece off and enjoy! 🙂