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Ingredients
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2 star anise flowers
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125 mL (1/2 cup) sunflower oil
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60 mL (1/4 cup) cider or mead
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30 mL (2 tbsp.) lemon juice (about 1/2 lemon)
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To taste, salt and pepper
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1 flap steak (300-350 g)
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30 ml (2 tbsp.) butter, divided
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1/2 red onion, coarsely chopped
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170 g (6 oz.) mixed mushrooms (shiitake, oyster and mini bella)
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15 mL (1 tbsp.) honey
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4 slices of country loaf bread
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4 slices of Le Migneron de Charlevoix cheese
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Directions
- Using a mortar and pestle, crush the star anise flowers.
- Combine together the star anise, oil, cider, lemon juice, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
- Use this mixture to marinate the flap steak for at least one hour (ideally up to 6 hours).
- In a non-stick skillet, melt 15 mL (1 tbsp.) of butter and then fry the onion and mushrooms. When vegetables are almost caramelized, add the honey. Season with salt and pepper. Set aside.
- Butter the bread slices on both sides. Remove flap steak from marinade, shaking off any excess. Fry the flap steak in a skillet over high heat. When the meat reaches medium-rare doneness, cut it into 2-cm (½-in.) slices.
- Place the sliced flap steak, onion mixture, mushrooms, and cheese on two slices of bread.Top with the 2 remaining slices. Using the same skillet, grill sandwiches until desire doneness (the cheese should be well melted).
- Serve with an arugula salad drizzled with simple vinaigrette (oil, white balsamic vinegar, salt, pepper, and a little ground star anise).
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