Chef | Jaime Teigen
Want to take your steak sandwich from good to ultimate? Here’s how I do it with a delicious elk twist.
Prep Time: 20 minutes
Cook Time:40 minutes
Serves: 4
Steak & Sauce Ingredients:
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Two 8 oz elk backstrap, sirloin, bottom or eye of round
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2 tbsp butter
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2 sprigs fresh thyme
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1 sprig fresh rosemary
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2 cloves garlic, crushed
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½ cup beef stock
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1 cup heavy cream
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4 oz bleu cheese crumbles
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2 tbsp olive oil
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1 tbsp fresh chives
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1 tsp salt
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½ tsp pepper
Caramelized Onions Ingredients:
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2 cups red onions, thinly sliced
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1 tbsp balsamic vinegar
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1 tbsp brown sugar
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1 tbsp butter
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¼ tsp salt
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¼ tsp pepper
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1 tbsp olive oil
Sandwich Ingredients
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2 ciabatta rolls
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1-2 beef tomatoes, thinly sliced
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1 cup arugula
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1 tsp olive oil
Preparation:
Caramelized onions: Sauté onions with butter and olive oil over medium heat for 15 minutes, stirring frequently, until golden. Add balsamic vinegar, brown sugar, salt and pepper. Continue sautéing over low heat for 15-20 minutes until soft, sticky and sweet.
Steaks: Pat elk steaks dry then season with salt and pepper. Fry with a drizzle of oil for 2 minutes. Flip and fry for another minute. Add butter, rosemary, garlic and thyme, then baste steaks until internal temperature reaches 130 degrees. Remove steaks from pan, let rest in foil for 5 minutes, then slice thin.
Sauce: Using the pan with remaining herbs and garlic, turn heat to medium. Add stock, cream, bleu cheese and chives. Simmer 5 minutes, stirring until cheese melts and sauce thickens. Add resting juices from the steak and remove garlic, rosemary and thyme. Simmer until sauce re-thickens.
Bread: Halve the bread and place on a baking tray. Brush with 1 tbsp oil then crisp in oven under the broiler.
Stack onions, tomatoes, pinch of salt and pepper, arugula, elk steak and cheese sauce on bun and enjoy!
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As a passionate hunter, fisher and avid outdoorswoman, wild game chef Jaime Teigen loves to help people learn fresh, practical and fun ways to make the most of their harvest in the kitchen and out on the grill. For more recipes and cooking from Jaime, visit outdoorclass.com.
