Wooster Sauce Steak Sandwiches with Charred Pepper Relish

Wooster Sauce Steak Sandwiches with Charred Pepper Relish

Recipe #7 will feature Wooster Sauce (position 7 of 7 in rotation) https://coomoojams.com/product/wooster-sauce/

Ingredients

• 1 1/2 pounds flank steak or skirt steak
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• 3 tablespoons Wooster Sauce (product link)
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• For the charred pepper relish:
• 2 red bell peppers
• 1 small poblano pepper
• 1/4 cup finely diced red onion
• 1 tablespoon capers, drained and chopped
• 1 tablespoon chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste
• To assemble:
• 4 crusty sandwich rolls or ciabatta, halved and lightly toasted
• 4 ounces sharp provolone or cheddar, thinly sliced
• Arugula or baby spinach for topping

Instructions

1. Make the marinade: In a shallow dish whisk together 1 tablespoon Wooster Sauce, soy sauce, red wine vinegar, and Dijon mustard. Reserve 2 tablespoons Wooster Sauce for finishing. Place the steak in the dish, turn to coat, cover, and marinate 30 minutes at room temperature or up to 4 hours in the refrigerator.
2. Char the peppers: Preheat a gas burner or broiler to high. Place the whole red bell peppers and poblano directly over the flame or on a foil-lined baking sheet under the broiler, turning occasionally until skins are blackened and blistered, about 8 to 12 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam. Peel, seed, and finely dice the peppers. In a medium bowl combine diced charred peppers, red onion, capers, parsley, lemon juice, and olive oil. Season with salt and pepper. Set relish aside to let flavors meld.
3. Cook the steak: Remove steak from the marinade and pat dry. Heat 1 tablespoon olive oil in a cast iron skillet over high heat until just smoking. Sear the steak 3 to 4 minutes per side for medium rare, adjusting time for thickness and preferred doneness. Transfer steak to a cutting board and rest 5 to 7 minutes.
4. Finish with Wooster: While the steak rests, warm the reserved 2 tablespoons Wooster Sauce with 1 tablespoon olive oil in a small pan over low heat until just combined and glossy. Brush the warm sauce over the rested steak to build a savory, slightly tangy glaze with umami depth.
5. Slice and assemble: Thinly slice the steak against the grain. Lay cheese on the bottom halves of the toasted rolls, top with warm steak slices, spoon a generous tablespoon of charred pepper relish over the steak, add a handful of arugula or baby spinach, and cap with the top roll.
6. Serve: Cut sandwiches in half and serve immediately with extra charred pepper relish on the side for guests who want more brightness and texture.

Notes

• Creative use of the product: Wooster Sauce is used twice. First it marinates the steak to deepen savory notes and tenderize. Second it is warmed and brushed as a finishing glaze so the sauce caramelizes lightly on the meat and ties the sandwich components together.
• Balance: Charred pepper relish adds sweetness and acidity to balance the rich umami of the steak and Wooster Sauce. Lemon and capers give bright counterpoints while the cheese and greens add creaminess and peppery bite.
• Make ahead: Prepare the charred pepper relish up to two days ahead and keep chilled. Marinate steak refrigerated up to 4 hours. Reheat the warmed glaze just before serving.
• Storage: Leftover sliced steak keeps in an airtight container for up to 3 days. Keep relish separate and add fresh to sandwiches when serving.