Kraut Pleaser
- Level: Easy
- Yield: 4 servings
- Total: 3 hr 35 min
- Prep: 3 hr 22 min
- Cook: 13 min
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
- 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.