Nancy Silverton's Coulotte Steak Sandwich

RECIPE BY

Nancy Silverton

Legendary chef, baker and author Nancy Silverton was winner of the James Beard Foundation's Outstanding Chef Award in 2014. A true culinary icon, she was lauded for her pastry work at Spago and Campanile and brought sourdough baking to new attention at La Brea Bakery. She is now chef and co-owner of the Mozza Restaurant Group. “With all the food we do, no matter how simple it is, the flavours are always layered,” she says. “With meat, we start with a high quality product and make sure it’s well seasoned. We want people to walk away and be satisfied.”

“I love this steak sandwich,” says Nancy Silverton. Marrow bones are roasted and their fat drizzled over toasted crusty bread before building the sandwich. “We all know there’s no better match than marrow and steak, and we cut the richness with pickled mustard seeds and arugula,” she says. “It’s a really simple steak sandwich but it’s very satisfying.”

01 / 03

Per Sandwich

½ bone, ask your butcher for marrow bones about 12cm / 5 in. long, halved lengthwise
170g (6 oz) coulotte steak
2 thick-cut slices crusty country loaf
1-2 tbsp Dressing (see below)
¼ cup rocket (arugula), loosely packed

02 / 03

Pickled Mustard Seeds

¼ cup yellow mustard seeds
½ cup apple cider vinegar
1½ tsp mild-flavoured honey, such as clover or wildflower
1 chile de arbol
¾ tsp kosher salt

03 / 03

Dressing (makes about 1½ cups)

¼ cup Pickled Mustard Seeds (see below)
¼ cup Dijon mustard
2 tbsp Champagne vinegar
½ tsp salt

Pickled Mustard Seeds

Put mustard seeds in a canning jar with a lid or heatproof small bowl or mug.
Combine vinegar, honey, chilli and salt in a small saucepan and bring to a boil over high heat.
Turn off the heat, pour the boiling liquid over the mustard seeds and set aside to cool to room temperature. Put the lid on the jar or cover the bowl or mug tightly with plastic wrap and set aside for 2 to 3 hours, until the pickling liquid has saturated the seeds and they’re like a seedy syrup.
Pass the mustard seeds through a fine mesh strainer to use.

Dressing

Whisk ingredients together until combined.

Sandwich

Preheat oven to 180C / 350F. Place marrow bones on a sheet tray, marrow up, and cook for 15-20 minutes, until no pink shows when sticking knife down all the way to the bone.
Season steak with salt and pepper, then sear or grill to medium rare and let rest.
Toast bread on both sides in a skillet with oil on low/medium heat until dark golden all over. Rub with garlic on both sides.
To assemble, drizzle bone marrow fat all over one slice of toasted bread. Spoon dressing on bread and smear a thick, even layer. Lay over the rocket (arugula). Top with sliced steak, overlapping slightly. Sprinkle steak with salt. Scoop out half the marrow from one bone and smash on steak sliced as evenly as possible. On the second slice of bread, scoop and smear remaining marrow and spread evenly, then top the sandwich.