Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
Charred Steak and Black Olive Sandwiches
Mains from Issue 7 – Summer 2015 – Spectrum
You will want a stake in this steak.
Gather Journal
Charred Steak and Black Olive Sandwiches
Bone black—the deepest darkest pigment favored by the likes of Rembrandt—is made by heating bones (animal, not human, as it was once rumored) with coals in a crucible until the desired blue-black hue is achieved. Our steak—skirt, not flank, for optimal tenderness—benefits from a similar char before burrowing against a jet-black olive relish, dusky Kumato tomatoes, and twilight-hued lettuce.
serves 4
- 1 ¼ lb skirt steak, cut into 4 pieces
- 1 Tbsp olive oil
- 4 ciabatta rolls
- red lettuce or purple watercress
- sliced Kumato tomatoes
- mayonnaise
olive relish
- 1 ½ cups pitted Kalamata olives, finely chopped
- ¼ cup finely chopped basil
- 2 Tbsp drained capers
- 1 tsp balsamic vinegar
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1
Lightly season the steaks. Heat a skillet or grill over high heat. Lightly oil the skillet or brush the steaks with a little oil if grilling. Sear or grill, turning occasionally; for medium rare, about 6-7 minutes total for the thicker pieces, and about 3 minutes for any thinner pieces. Let rest 5 minutes before slicing.
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2
While steaks rest, stir together the olives, basil, capers, and vinegar.
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3
Serve sliced steak on rolls slathered with plenty of black olive relish and mayonnaise, then topped with lettuce and tomatoes.
