Strip Steak Sandwiches, Truffled Robiola Cheese, Shallots, and Arugula
Chef David Walzog shows us the secret to creating a decadent sandwich by combining grilled strip steak with truffle-infused Robiola cheese.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 4 shallots, peeled and julienned
- 2 oz. beef stock
- 2 sprigs fresh thyme, chopped
- Kosher salt and freshly ground black pepper, to taste
- Canola oil
- 3 oz. Robiola cheese
- 1⁄2 oz. white truffle oil
- 1⁄2 oz. chopped black truffle
- 1 (16-oz.) strip steak
- 4 small "torpedo"-shaped rolls, approx. 5-by-2–inches
- Arugula, for serving
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