Kraut Pleaser

Total Time:
3 hr 35 min
3 hr 22 min
13 min

4 servings

  • For the meat:
  • 2 teaspoons mustard seeds
  • 5 juniper berries
  • 5 black peppercorns
  • 5 allspice berries
  • 3 bay leaves, crumbled
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Kosher salt
  • 1 1/4 pounds skirt steak
  • 1/2 tablespoon vegetable oil
  • For the sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1 tablespoon horseradish
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 small shallot, minced
  • For assembling:
  • 1 3/4 cups sauerkraut
  • 2 teaspoons caraway seeds
  • 4 slices Swiss cheese
  • 4 kaiser or brioche rolls, split and toasted
  • 1/2 cup canned fried onions
  • Prepare the meat: Combine the mustard seeds, juniper berries, peppercorns, allspice berries and bay leaves in a small skillet over medium heat; cook, swirling the skillet, until toasted, about 3 minutes. Transfer to a bowl to cool, then grind in a spice grinder with the cinnamon, ginger and 1 teaspoon salt. Coat the steak with the spice mixture and refrigerate at least 3 hours or overnight.

  • Make the sauce: Combine the mayonnaise, ketchup, horseradish, vinegar, Worcestershire sauce and the shallot in a small bowl.

  • Cook the meat: Heat a large cast-iron skillet over medium-high heat and add the vegetable oil. Add the steak and cook 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.

  • Meanwhile, reduce the heat under the skillet to low. Add the sauerkraut and sprinkle with the caraway seeds; cook, tossing, until warmed through. Spread the sauerkraut into a thin layer and top with the cheese; let melt.

  • Spread the rolls generously with the sauce. Thinly slice the steak against the grain and layer on the roll bottoms. Top each with some of the cheese-covered sauerkraut, sprinkle with the fried onions and cover with the roll tops.

  • Photograph by Kang Kim

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