Steak Sandwich + Kuaishou Tofu Skin Cold Dishes

Overview

Enjoy the deliciousness of home-cooked quick-fried steak from another angle. Not only will such a sandwich be more worthy of this piece of iconic beef, but the combination of the charred meat slices, bread and pickles will whet your appetite! A perfectly-cut ribeye steak is the star of this meal, and salad? Well, cold dishes, tofu skin, tomatoes and fresh coriander, specially seasoned with balsamic vinegar and brown sugar. By the way, what else do you want to drink? I care about the taste of this beef, so lemonade or mint water is enough.

Tags

• cold dishes
• home cooking
• common dishes
• foreign cuisine
• old man
• western food
• summer recipes
• fast food
• lunch
• brewing rice vinegar
• brown sugar
• coriander
• fresh basil leaves
• grind black pepper
• hot dog buns
• minced garlic
• olive oil
• onions
• ribeye steak
• thin tofu skin
• thyme
• young leaf salad
• sea salt
• tomatoes

Ingredients

Steps

1. 1 Beef quality is good

   

2. 2 The basil leaves are fresh and energetic and they are all young leaves

   

3. 3 To save time, boil a small pot of hot water first and use it to blanch the tofu skin later. Sprinkle both sides of the beef evenly with sea salt and ground black pepper, pat dry with kitchen paper after 10 minutes, add some salt, evenly apply a sufficient amount of olive oil, sprinkle with thyme leaves and let it rest for a while.

   

4. 4 Preheat a griddle or cast-iron pan to sear the steak. Cut the tofu skin into thin strips and blanch it in water for 1 minute. Slice one tomato for sandwiches and remove the seeds from one (eat the seeds directly, it is delicious and nutritious) and cut into small pieces for cold dishes. In an empty mixing bowl, mix the tofu skin, tomato cubes, and chopped coriander, pour in olive oil (enough to make the whole cold dish look shiny), rice vinegar, sea salt, black pepper, and brown sugar (just a little), mix well with your hands, and put it in the refrigerator.

   

5. 5 When the pot is hot enough (the handle is hot), add the meat slices. It’s hard to tell the exact time. I usually don’t set the time, but it depends on the specific condition of the meat. When the grill pattern has obviously turned into a deep caramel color and the sides gradually change color from bottom to top, turn it over.

   

6. 6 After turning it over, you can feel the doneness by pressing the meat piece. Because the surface is slightly burnt, you need to press it deeper to feel it. It is elastic and has a certain softness (the hardness of the tiger's mouth when the thumb pinches the middle finger), which is almost medium. In short, the safe way is to make sure the pot is hot enough for the ribeye steak after 1cm, 2 minutes per side is enough. If it needs to be cooked more, leave it to the oven preheated to 180 degrees.

   

7. 7 Remove the beef slicing blade and set aside (remember to use the slanting blade), and use the residual heat to toast the cut bread.

   

8. 8 Then comes the best mix&match! For such a great piece of meat, I recommend not to use sauce. It feels good to eat it this way. The meat juice will soak into the bread and the onions and pickles will brighten the taste. Before you swallow the sandwich, take another bite of the tofu skin mixed with tomatoes and coriander, and your week's work will be over!