Kraut Pleaser

  • Level: Easy
  • Total: 3 hr 35 min
  • Prep: 3 hr 22 min
  • Cook: 13 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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.
  2. Make the sauce: Combine the mayonnaise, ketchup, horseradish, vinegar, Worcestershire sauce and the shallot in a small bowl.
  3. 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.
  4. 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.
  5. 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.
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Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.