Recipes

Ryan's Steak and Potato Sandwich

  • Servings: 1
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 Whole Potatoes
  • 3 Cups Milk
  • 10 Garlic Cloves (Minced)
  • 2 Tablespoons of Salt
  • 2 Egg Yolks
  • 2 Tablespoons of Dijon Mustard
  • 1/2 Cup of Olive Oil
  • Bunch, Tarragon (Minced)
  • Bunch, Parsley (Minced)
  • Bunch, Rosemary (Minced)
  • Dash, Tabasco
  • 1 Flat Iron Steak
  • Chibatta or Sourdough Bun
  • 1/2 Cup of Fontina Cheese

Directions

For the Potato Aioli

    1) Peel, slice & dice 2 of the potatoes
    2) Combine diced potatoes, half of the minced garlic, milk and salt in a median saucepan
    3) Bring to a boil & cook ingredients until tender
    4) Once cooked strain the potatoes and place them into a power mixer
    5) In mixer, combine potatoes, 2 egg yolks, & Dijon mustard.
    6) Blend on high speed. As blending, slowly add olive oil, tobacco, and tablespoon salt.

For the Flat Iron Steak

    1) Mince tarragon, rosemary, and parsley and combine with remainder of garlic.
    2) Grill the flat iron meat on high heat for 8 minutes on each side to get it to medium rare.

For French Fries

    1) Deep fry remaining potato in cooking oil for 2 minutes

Assembly

  • Toast a Chibatta or Sourdough Roll with Fontina Cheese on both slices
  • Spread Aioli to both sides of roll
  • Slice Steak and place onto bottom slice of bread
  • Top Steak with watercrest or peppercrest and 3 beef steak tomatoes
  • Top sandwich with French Fries and top slice of bread

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