THE ULTIMATE STEAK SANDWICH

For the Dry Brine

Dry brine the steak: generously coat all sides of the steak with salt and pepper - allow to rest at room temperature for 40 minutes to 2 hours (or overnight in the fridge).

For the Toppings

Make the roasted garlic: Preheat oven to 400 F° Cut off the top of the head of garlic, exposing each clove - reserve cut-off garlic scraps.

Drizzle with olive oil, sprinkle with salt and pepper, and wrap tightly in aluminum foil.

Roast in the oven for 1 hour, until cloves are browned and jammy.

For the Pickled Chiles

Combine chiles, sliced shallot, and reserved garlic clove scraps in a heat-proof bowl.

For the Pickling Liquid

In a medium saucepan, combine vinegar, water, salt, coriander seeds, mustard seeds, and honey - bring to a boil, reduce to a simmer, then cook for 5 minutes, and tiny whisk until salt and honey are dissolved.

While the pickling liquid is cooking, prepare your shallots for frying

Pour the pickling liquid over the chile mixture, mix then cover with a plate, and let rest for at least 20 minutes.

Drain and set aside (cover leftover chiles with pickling liquid and keep in the fridge for up to 2 weeks).

For the Fried Shallots

Slice the shallots as uniformly as possible using a sharp knife or a mandolin. Then separate sliced shallots into their individual rings.

Combine the sliced shallots and 1 cup vegetable oil in a cold, high-walled sauté pan.

Heat over medium-high heat until bubbling, reduce heat and fry gently, stirring frequently, until golden-brown.

While the shallots are frying, optionally grate the cheeses, keeping an eye on the shallots and continuing to stir to ensure even frying.

Drain on paper towels (reserve shallot-infused oil for other recipes) and allow to cool.

For the Creamed Spinach

Prepare shallot and garlic by finely mincing.

In a large nonstick pan, heat butter over medium flame until foaming subsides.

Add shallot and sweat for 1-3 minutes, until just translucent.

Add garlic and sauté for an additional 30 seconds, until fragrant.

Add flour and mix with a rubber spatula until the vegetables are evenly coated.

Then, add half and half and mix, cooking for 1-2 minutes until the mixture begins to thicken.

Add freshly grated nutmeg and heat until the mixture comes to a simmer.

Then, add the thawed spinach. Reduce heat to low, and cook, stirring occasionally, for 10-15 minutes, until very thick. (If fresh spinach, sauté first before adding to the cream)

Optionally prepare steak and bread while the Creamed Spinach cooks, check on the pickled chiles, slice your bread loaf using the baking sheet method and a straight-edge knife, and remove the garlic from the oven.

Remove from heat, stir in parmigiano reggiano, season to taste with salt and pepper, cover and set aside.

For the Steak

In a cast iron pan, heat vegetable oil over medium heat until smoking.

Increase heat to medium-high, press your dry-brined steak into the center of the pan, and weigh down with a heavy pan or chef weight.

Cook for 3-5 minutes on the first side, until deeply and evenly browned, then flip.

Cook for an additional 5-7 minutes, flipping as necessary, until rare (125 F° at its thickest point).

Remove from the pan, cover with aluminum foil, and allow to rest for 10 minutes (residual heat will bring the temp up to medium-rare).

For the Steak Sandwich Assembly

Scoop roasted garlic out of the skins. Slice Steak thinly, on a bias, across the grain.

Toast the bread in the reserved beef fat in the same cast iron pan (supplement with olive oil if there isn’t enough fat).

Spread roasted garlic on both sides of the toasted bread.

Spread Creamed Spinach on the bottom slice, top with Pickled Chiles, and shingle steak over top.

Top the steak with Fried Shallots, and press cheese over top - broil or torch until cheese is melted. Top with bread, press, slice in half, and enjoy.