ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › Idea needed for a sauce...
New Posts  All Forums:Forum Nav:

Idea needed for a sauce...

post #1 of 8
Thread Starter 

This is a very basic cafe grill steak sandwich. I have what I think of as a very nice marinade I came up with, but I need a sandwich sauce to go with it. I have these crap NY strip steaks that I marinade and grill for a bit of smoke and sear, then I throw them in the blast chiller and then thin slice on about a 25 degree bias. After that I put the meat back in the marinade and when it is ordered I finish off on the flattop. It has a nice carmelizing effect, although it makes a hell of a mess on the flattop.

 

The marinade consists of:

  • olive oil canola blend
  • worcestershire sauce
  • fresh garlic
  • fresh parsley
  • fresh rosemary
  • granulated garlic
  • cumin
  • paprika
  • chili powder
  • salt
  • pepper
  • dried thyme
  • honey(to balance the flavors out)

 

I was topping this with grilled onion, peppers, and and a thick slice of fontina cheese that I steam to melt, then finish off with a sauce of(dont laugh) ranch, sriracha sauce, and A1. I am going to drop the fontina and the peppers for thursday and fryday, but I a bitchin sandwich sauces to top it with... Any ideas?

post #2 of 8

Sandwich sounds good. With the cheese on top, I would not serve any sauce as to me it would cloud the contained flavors you have already created. If requested serve BBQ sauce or steak sauce on side in a small ramiken.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 8

Have you tried to reduce a batch of that marinade into a sauce, maybe without the chili powder? And I absolutely mean the clean marinade, before the meat went in! Probably you need to add a thickening agent.

There are already so much different flavours in your sandwich, I don't see how another flavour can contribute to a better result. Also, my opinion, I would dump that cheese for a few leaves of crunchy salad.

post #4 of 8

Chris: Depends how much oil in marinade. If to much starch will not thicken it it would most likely seperate. You would need a commercial thickener or gum.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 8

A simple vinaigrette can accent so many things.

 

based on re-emphasizing a few flavors in the marinade I'd think something like this:

 

Good red wine vinegar or a lesser balsamic vinegar

roasted garlic

rosemary

extravirgin olive oil

Salt and pepper.

 

Alternatively, a compound butter of garlic rosemary and black pepper put on the bun/bread and toasted into it. Or let it melt all over the steak while it rests.  Either way, A SMALL drizzle of the red wine vinegar or balsamic for final accent. It won't take much of the vinegar to make it sparkle and too much will kill it.

 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #6 of 8
Thread Starter 

Update: Here is what I came up with. 

 

I roasted 4 Red bell peppers, 1 large onion, 1 jalapeno, 5 cloves of garlic with olive oil and a bit of sugar and red chili flakes for about 1 hour. Through it is the robot coup and added salt, pepper, sriracha sauce, about 1/2 cup of mayo and finished with a bit of apple cider vinegar ti brighten it up a bit. I think it turned out pretty dang good. I skipped the sauteed peppers from before as it was a big part of the sauce. 

 

Let me know what you guys think.

post #7 of 8

You made one of the many variations of a "rouille", a sauce that is served in France with fishsoups. Normally it would also contain some saffron and certainly no sugar. Some use mayo, some don't.

 

Anyway, sounds delicious to me!

post #8 of 8
Thread Starter 

My chef liked it after we were done making it and as we were talking today we decided to make it again and put it on a po'boy next week. It is not a traditional po'boy, but I think it will be really good.

 

I am really liking when he and I work together to come up with a special. I learn so much, it's to bad he has to split his time up between so many of us... and he REALLY sucks at the admin part of it haha. I actually had to show him how to attach a file to an email and how to make a folder on his desktop so he could save attachments he gets where he can find them. I wish I could just do all that stuff for him! :) It hurts watching him.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › Idea needed for a sauce...