Recipe courtesy of The Local
Pastrami Sandwich
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- Level: Advanced
- Total: 5 days 9 hr 50 min (includes brining and cooling time)
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 706
- Total Fat
- 38 g
- Saturated Fat
- 14 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 8 g
- Sugar
- 27 g
- Protein
- 56 g
- Cholesterol
- 170 mg
- Sodium
- 1350 mg
- Level: Advanced
- Total: 5 days 9 hr 50 min (includes brining and cooling time)
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 706
- Total Fat
- 38 g
- Saturated Fat
- 14 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 8 g
- Sugar
- 27 g
- Protein
- 56 g
- Cholesterol
- 170 mg
- Sodium
- 1350 mg
Ingredients
Skirt Steak Pastrami:
Dry Rub:
Pastrami Relish:
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Directions
Special equipment:
a smoker- For the skirt steak pastrami: Place the skirt steak in a container with a lid that is large enough to hold the meat and still have a little room.
- Bring the salt, granulated sugar, brown sugar, honey, pickling spice, pink salt, garlic and 1 quart water to a boil in a saucepan. Remove from the heat and allow to cool for 5 minutes. Add the ice to cool down the brine. Cover the meat with the cooled brine, then cover and place in the refrigerator for 5 days.
- Remove the skirt steak, then rinse and pat dry with paper towels. Allow to air-dry for 3 hours on a sheet tray with a rack at room temperature, patting dry regularly. The skirt steak should form a slightly tacky texture.
- For the dry rub: Toast the coriander, peppercorns and salt in a dry pan until aromatic. Allow to cool slightly, then pulse in a food processor until medium-coarse grind. Cover the skirt steak with the spices. Start a smoker and allow to burn down to white coals. Add the skirt steak to the smoker and smoke for 3 hours.
- Preheat the oven to 300 degrees F.
- Place the skirt steak in a medium pot. Cover three-quarters of the way with water, then cover with a lid and braise in the oven for 3 hours. Remove from the oven, then remove the lid and serve immediately or cool and reserve for later.
- For the pastrami relish: Combine the carrot, cucumbers, red onion, shallot, vegetable juice, oil, Worcestershire sauce, vinegar and celery seeds in a bowl. Use to top pastrami sandwiches.
