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Barbecued Steak Sandwiches with Jicama-Apple Pumpkin Seed Slaw and Gorgonzola Sauce

Home/Barbecued Steak Sandwiches with Jicama-Apple Pumpkin Seed Slaw and Gorgonzola Sauce
Barbecued Steak Sandwiches with Jicama-Apple Pumpkin Seed Slaw and Gorgonzola Sauce 2017-05-27T20:12:03+00:00

Project Description

Serves 6
Enjoy with 2014 Brooks Temperance Hill

1/2 cup of balsamic vinegar
1/2 cup olive oil
4 cloves of garlic, coarsely chopped
2 tablespoons rosemary
2 tablespoons Dijon mustard
2 lbs. ribeye
Salt and pepper

Whisk together all of the ingredients in a bowl.  Add steak.  Cover and refrigerate at least 4 hours.  Heat your grill to high.  Season steaks with salt and pepper.  Grill until lightly charred and crusty 4 to 5 minutes per side, for medium rare. Or longer if desired.
Transfer to cutting board to rest.  While preparing slaw and sauce.

Slaw:
2 lbs. Jicama, julienned
2 pink lady apples, julienned
2 carrots, julienned
1/2 cup cilantro leaves
1/4 cup pumpkin seeds
Dressing:
1/2 fresh lime juice
2 tablespoons apple cider vinegar
2 tablespoons ancho child powder
2 tablespoons honey
1/2 cup grape seed oil
Salt

Combine all the ingredients except the oil in a bowl.  Slowly whisk in oil to emulsify.  Add salt to taste.
Pour over salad mix and toss to coat.

Sauce:
8 oz. Gorgonzola cheese
1/4 cup good quality mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 cup olive oil
2 tablespoons freshly squeezed lemon juice

In a bowl add the mayonnaise, Dijon, honey, and lemon juice.  Slowly whisk in olive oil and crumble in blue cheese.

6 Good quality ciabatta or focaccia rolls, toasted

For plating, thinly slice the ribeye.  Divide between rolls, top with slaw and sauce.