Molly Yeh grills up juicy New York strip steaks for her version of a steak bagnat, which is essentially a niçoise salad in sandwich form!
Steak Party Sub
Total: 1 hr
Active: 45 min
Yield: 4 servings
1/2 cup (85 grams) pitted black olives, such as niçoise or kalamata
2 tablespoons (6 grams) fresh Italian flat-leaf parsley
1 tablespoon (15 grams) drained capers in brine
2 anchovy fillets
1 garlic clove, crushed and peeled
Juice of 1/2 lemon
2 tablespoons (25 grams) extra-virgin olive oil
1/2 cup (120 grams) white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons fresh thyme leaves
1 teaspoon za’atar
1/2 teaspoon kosher salt
1/2 cup (100 grams) extra-virgin olive oil
3 ounces (85 grams) green beans, trimmed
2 large eggs
1 cup pickled beet juice
1 large baguette (about 22 inches long), halved lengthwise
2 boneless New York strip steaks, 3/4 inch thick (about 1 pound/454 grams), at room temperature
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for brushing
1/2 red onion, thinly sliced
A few handfuls baby butter lettuce leaves
For the tapenade: In the bowl of a food processor fitted with the blade attachment, add the olives, parsley, capers, anchovies, garlic and lemon juice. Pulse to make a chunky paste. With the machine running, add the olive oil and process until almost smooth (a little bit of chunkiness is fine). Set aside.
For the dressing: In a small bowl, whisk together the vinegar, Dijon, thyme, za’atar and salt until well combined. Whisk in the olive oil until the dressing is smooth and emulsified. Set aside.
For the green beans: Bring a medium saucepan of salted water to boil. Slice the green beans in half lengthwise to “French” them. Add to the boiling water and cook until just tender, about 2 minutes. Using a spider or slotted spoon, remove the green beans and rinse under cold water to cool. Pat dry and set aside.
For the beet-pickled eggs: Into the same saucepan used to cook the green beans, bring the water to a boil over medium-high heat. Gently add the eggs and cook for 7 minutes. Transfer to a bowl of ice water and cool completely. Peel and add to a bowl with the pickled beet juice (making sure the beet juice fully covers the eggs). Allow to sit in the beet juice while you prepare the rest of the sandwich.
Preheat an outdoor grill or a stovetop grill pan to medium-high heat.
Open the baguette and remove some of the inner bread from the top and bottom halves to create cavities (reserve for snacking). Lay the baguette cut-side down on the grill to lightly toast, 3 to 5 minutes. Remove and set aside.
Season the steaks on both sides with salt and pepper. Brush lightly with olive oil. Grill the steaks until well-marked on both sides, 2 to 3 minutes per side for medium-rare (or an internal temperature of 125 to 130 degrees F). Let rest on a cutting board for 10 minutes before thinly slicing against the grain.
To assemble: Brush the top and bottom halves of the toasted bread with about half of the dressing. Spread the tapenade in the top cavity. Lay the steak in the bottom cavity and top with the green beans and sliced onions. Slice the eggs in rounds, add to the sandwich on top of the green beans and onions and season with salt and pepper. Lay the butter lettuce on top. Drizzle both sides with the remaining dressing (use just enough to moisten the ingredients, don’t overdress). Flip the top over to make a sandwich and press down to compress the layers. Cut into pieces to serve. Serve with any leftover dressing for dipping or save for a salad.