Flank Steak Smørrebrød

From starting to serving: 20 minutes. Active time: 20 minutes. Serves 4. 


How the chefs explain it:

It's really just a fancy open sandwich, but so good. Sear the steak to medium-rare, leave it to rest, it’s great warm, room temperature or cool. Top the dark bread with steak, remoulade and onions and you’re done. 

 

  1. Season the steak liberally with salt and pepper.
  2. Set a pan over high heat and leave it to heat thoroughly.
  3. Add about 2 tablespoons of oil to the pan.
  4. Sear the steak for 3 mins, turn over and sear for another 3, then set aside to cool to room temperature.
  5. For the remoulade, combine the mayonnaise, mustard, cornichons, capers, tarragon, turmeric, salt and pepper and set aside.
  6. Toss the onion in the flour to thoroughly coat.
  7. Heat the canola oil in a wide saucepan over medium heat.
  8. Add one onion string and if it browns gently the oil is ready.
  9. Add the remaining onions in small batches, removing when golden brown to a clean kitchen towel to remove excess oil.
  10. Slice the steak thinly, then top each slice of bread with a quarter of the steak, a quarter of the remoulade and a quarter of the onions.
  11. Serve with a knife and fork and a snifter of schnapps.

Latest Articles