Grilled Beef and Marinated Fennel Sandwiches with Mustard Sauce | RICARDO
This sandwich recipe includes rib-eye steak cooked on the grill, along with caramelized onions and a quick and easy Béarnaise sauce.
Keywords
- sandwich recipes
- summer recipes
- gourmet recipes
- beef sandwich recipe
- sirloin steak
- fennel recipes
- bbq recipes
- loaf of bread white
- sourdough
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Cooking tools:
- Grill
- Chef's knife
- Cutting board
- Skillet
- Tongs
- Whisk
- Mixing bowl
- Bread knife
- Spoon
- Measuring spoon
- Measuring cup
- Plate
- Stove
- Oven
Ingredients
- 1 beef rib-eye steak, about ¾ lb (340 g) and 1 inch (2.5 cm) thick
- 1/3 cup (75 ml) sour cream
- 2 tbsp tarragon leaves, finely chopped
- 2 tbsp sour gherkins, chopped
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) whole-grain mustard
- 1 fennel bulb, thinly sliced on a mandoline
- 1/4 tsp salt
- 1 tbsp (15 ml) white wine vinegar
- 2 red onions, thinly sliced
- 2 tbsp (30 ml) olive oil, plus more for brushing
- 4 slices sourdough bread, each about 1/2 inch (1.5 cm) thick (see note)
- Fennel fronds, finely chopped
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