Name: The Ultimate Steak Sandwich
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT6H10M0.000S
Yield: 4 sandwiches
Ingredients: Reverse Seared Black Powder Rub Beef Tenderloin, recipe follows, cooled to room temperature; 1 cup fresh flat leaf parsley; 1/4 cup fresh cilantro; 1/4 cup red wine vinegar; 2 cloves garlic, minced; 1/2 teaspoon crushed red pepper; 1/2 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1/2 cup mayonnaise; 2 tablespoons stone-ground mustard; 1 to 2 tablespoons Scotch bonnet hot sauce (or whatever you can handle!); 1 tablespoon honey; 1 clove garlic, grated on a rasp; Kosher salt and freshly ground black pepper; 2 tablespoons unsalted butter, at room temperature; 4 ciabatta rolls, halved; 1/2 head iceberg lettuce, thinly shaved; 2 Roma tomatoes, thinly sliced; 1 tablespoon vegetable oil; 8 slices aged or sharp Cheddar; 1/4 cup black sesame seeds; 2 tablespoons black peppercorns; 1 tablespoon poppy seeds; 1 teaspoon brown mustard seeds; 1/4 cup kosher salt; 2 tablespoons dark brown sugar; 1 teaspoon granulated garlic; 1 teaspoon dehydrated onion; 1 center cut beef tenderloin, trimmed (about 2 pounds)

Directions

Place the cooked and cooled tenderloin in the freezer for about 1 hour. This will make it easier to cut super thin!
For the chimichurri: In a food processor, add the parsley, cilantro, vinegar and garlic. Pulse until combined but still a bit coarse, about 10 pulses. Add the crushed red pepper and slowly drizzle in the oil, then pulse about 5 more times. Season to taste and set aside to meld. (The chimichurri can be made up to 3 days in advance; refrigerate if making in advance.)
For the Scotch bonnet aioli: In a medium bowl, whisk together the mayonnaise, stone-ground mustard, Scotch bonnet hot sauce, honey and garlic. Taste and season with salt and pepper.
For the steak sandwich: Preheat a griddle to medium heat. Spread the butter on the cut sides of the ciabatta rolls. Griddle until warmed and golden brown, about 3 minutes. Set aside and keep warm.
Schmear a layer of the chimichurri on the bottom slices (crust to crust is a must!), then a layer of the shaved iceberg lettuce, then two slices of tomato on each. On each top slice of ciabatta, schmear an even layer of the aioli, crust to crust.
Using your sharpest knife, slice the tenderloin as thin as possible.
Heat up a large, nonstick square pan over medium-high heat and lightly grease with the oil. Place a bundle of meat on the griddle and sprinkle with some more Black Powder Rub. Using a metal spatula, chop it up a bit to help break it up into smaller pieces.
Next to the beef bundle, place 2 slices of the aged Cheddar, side by side, to create the caramelized cheese skirt, about 3 minutes. Once one side of the beef is browned and warm, about 3 minutes, flip and quickly sear the other side of the beef until very slightly pink. Once one side of the cheese skirt is golden, transfer the meat directly onto the cheese skirt, then quickly scoop up with a thin spatula in one singular move, and place on the prepared griddled ciabatta, with the cheese skirt face down on the top bun. Close, cut and eat! Repeat to make three more sandwiches.

Reverse Seared Black Powder Rub Beef Tenderloin:

In a dry pan, toast the sesame seeds, peppercorns, poppy seeds and mustard seeds until fragrant, 1 to 2 minutes. Place in a small food processor, blender or spice grinder along with the salt, brown sugar, granulated garlic and dehydrated onion and pulse until finely ground.
Set an oven rack in the middle position and preheat the oven to 225 degrees F.
Rub the entire tenderloin with the black powder rub. (If you can, rest on a wire rack in a sheet pan in the fridge overnight to help really intensify the flavor.)
Roast until the internal temperature of the center of the roast registers 125 degrees F for an ideal medium-rare, 2 to 3 hours. If you want it more well done, aim for 135 degrees F.

The Ultimate Steak Sandwich

Ingredients

Chimichurri:

Scotch Bonnet Aioli:

Steak Sandwich:

Reverse Seared Black Powder Rub Beef Tenderloin:

Directions

Reverse Seared Black Powder Rub Beef Tenderloin:

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