When I bought Barefoot Contessa Back to Basics by Ina Garten Alex and I weren't really expecting much. But I had picked it up a few times at Barnes & Noble and there were a lot of recipes that struck me as good, simple dinner party fare. Actually, the recipe that really sold me on the cookbook was the White Pizza with Arugula. I was also pretty excited by the recipes for Dinner Spanakopita and the Creamy Cheddar Grits. I haven't made the spanakopita, but given how successfully everything else we have made from this cookbook has turned out I know they will be fabulous.
It never would have occurred to me to use black truffle butter on a steak sandwich. But it was awesome - rich, earthy and flavorful. It was the element that really brought the sandwich over the top. The recipe as written would have been the most luxurious steak sandwich ever because it called for truffle butter and 2 pounds of fillet of beef. That stuff is expensive! Instead of fillet we used hanger steak because I really love the flavor of hanger steak and once thinly sliced I thought it would be an ideal sandwich steak. The peppery arugula cuts through the richness of the black truffle butter and the steak. The shards of Parmigiano-Reggiano gives the dish a salty, nutty bite. The dish seems too simple to be truly delicious, but it really is. It comes together really quickly and easily and could be the centerpiece of a lunch party just as easily as dinner for 2. You could serve it with a cheese and fruit platter, a nice salad, and a simple dessert and have a fantastic meal for a lunch party. Or you could do what Alex and I did and serve with a simple arugula salad for a really nice lunch or dinner. Hurray for my absolute favorite every day cookbook for providing us with another tasty meal.
Recipe after the jump!
Truffled Steak Sandwiches
Adapted from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients
By Ina Garten
1 hanger steak, about 1-inch thick
freshly ground black pepper
1 tsp vegetable oil
1 tbsp black truffle butter, at room temperature
chunk Parmigiano-Reggiano cheese, shaved with a vegetable peeler into thin shards
Heat a grill or grill pan over medium-high heat.
Season steak generously on both sides with s&p. Drizzle with vegetable oil. Massage seasonings and oil into the steak. Grill steak 3 minutes on each side for medium-rare. Remove from heat and allow to rest on a cutting board for 10 minutes. Slice thinly.
While steak is resting, cut baguettes into sandwich-sized portions (about 4-5 inches in length) and split the baguettes lengthwise without slicing all the way through. Spread bottom halves liberally with truffle butter. Top with steak, cheese and arugula.