Restaurant-style Steak sandwich with brandy mushrooms

Burgers & SandwichesMeat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

A hearty steak sandwich, with mushrooms smothered in brandy and a delicious ciabatta.

Ingredients

3 tablespoons salted butter, softened

1 tablespoon flat leaf parsley, chopped

1 clove garlic, finely minced

4 (5-ounce) striploin steaks

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1 cup mushrooms, trimmed and halved

¼ cup brandy

1 large long ciabatta, or 2 small

Flat leaf parsley to garnish

Preparation

In small bowl, mash 2 tablespoons butter with parsley and garlic until combined; set aside.

Pat steaks dry; rub with olive oil, salt and pepper. Heat a heavy skillet over high heat and cook steaks 3 minutes per side for medium rare. Transfer meat to a plate and cover with foil; let rest 20 minutes.

Meanwhile, melt remaining butter in same skillet. Add mushrooms, cook until soft, about 3 to 4 minutes. Add brandy and reduce by half. To assemble sandwich, cut steaks across grain into ¼-inch thick slices. Spread a thin layer of herb butter onto cut sides of sliced ciabatta. Top with steak slices, mushrooms. Sprinkle with parsley. Press ciabatta together and down and cut into 4 sandwiches. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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