Monday, March 24, 2008

Ode to Mooncakes- Steak Sandwiches

When I lived in NYC, I went to Mooncakes in my SoHo neighborhood (Watts & 6th Ave) about once a week. Mooncakes is a tiny dive that serves quality and fresh food fast and for cheap (hard to find in SoHo). Nothing beats their steak sandwich and a cold Sierra Nevada (right, Friedman?) but other popular dishes include their miso salmon and shrimp summer rolls.

I've been craving a little Mooncakes so last night I decided to try to recreate the steak sandwich I love to so much and introduce it to my boyfriend. They use a homemade wasabi mayo but I opted for pesto mayo instead and it was just as delicious. Drew and I agreed that this needs to cycle into our monthly menu more often. I served it with chopped romaine lettuce and avocado tossed with a red wine vinegar and stone mustard dressing.

Mooncakes Steak Sandwiches
(The Easy Shaw Version)
2 jumbo french bread rolls (rectangular not round)
1 small jar of roasted red peppers
1 10 oz skirt steak
2 parts mayo
1 part pesto (store bought)
2 whole romaine lettuce leaves
1/8 c. Worcestershire sauce
2 teaspoons cumin
Salt & pepper

Marinate skirt steak in Worcestershire sauce, cumin and S&P for at least 1 hour and up to 6.

Remove two outer leaves from head of romaine. Chop about 1/2+ inch from ends, rinse and pat dry with paper towel. Mix 2 parts mayo and 1 part pesto and set aside. Half french rolls and place on broil pan. Next to rolls, lay out enough red peppers from jar to cover 2 halves of the rolls, about the size of one red pepper total.

Turn on broiler and heat up grill or stove pan (I use a hybrid of the two- a Calphalon grill pan). Generously season steak again and grill until medium rare- about 4 minutes per side. While skirt steak is grilling, pop broiler pan in the broiler for about 1 minute. *Note: watch this closely. All ovens are different. Could take less or more time. If you don't have broiler pan or broiler, use a cookie sheet in 500 degree oven and add more time.

Once bread is toasted, coat with pesto mayo and layer with lettuce and roasted red peppers. Carve steak into 1/2 inch slices. Layer on bread and serve.

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