Beef and Leek Con­fit OpenFaced Sand­wich

StarMetro Vancouver - - LIFE -

• 1 tbsp coarse salt • 1 tbsp brown sugar • 1 tbsp chili pow­der • 1/2 tsp ground black pep­per • 1/2 tsp ground cumin seeds • 1/4 tsp gar­lic pow­der • 4 bone-in pork chops, 1 inch (2.5 cm) thick, trimmed

Di­rec­tions: 1.

In a bowl, com­bine all the in­gre­di­ents, ex­cept for the pork chops. Place the meat on a plate. Coat and rub with the spice mix­ture. Cover and re­frig­er­ate for at least 2 hours or overnight.

Pre­heat the grill, set­ting the burn­ers to medium-high. Oil the grate.

Grill the pork chops for 4 to 5 min­utes on each side for medium-rare done­ness. Let

2. 3.

The linch­pin com­po­nent here is the leek con­fit, which sounds fancy but is easy as pie to make: It’s sim­ply sea­soned leeks baked for 40 min­utes in cream and but­ter. Served over crusty coun­try bread and topped with hot mus­tard, cheese, arugula and thinly sliced flank steak, it makes for a sim­ple but mem­o­rable meal.


• 2 leeks, cut into pieces 1 1/4 inches (3 cm) thick • 1/4 cup (60 mL) 35 per cent heavy cream • 1/4 cup (55 g) cold but­ter, cubed • Salt and pep­per, to taste • 1 flank steak or beef strip loin, about 1 lb (450 g) • 2 tbsp (30 mL) olive oil • 4 slices coun­try bread • 2 tbsp (30 mL) Di­jon mus­tard • 8 oz (200 g) firm cheese (Marechal, Comté, Gruyère), cut into 4 slices • 1 cup (25 g) baby arugula • Pep­per, to taste

Di­rec­tions: 1.

To make the leek con­fit, with the rack in mid­dle po­si­tion pre­heat the oven to 400F/200C. In a bak­ing dish, spread the leeks in an even layer and cover with the cream and but­ter. Sea­son with salt and pep­per. Cover and bake for 40 min­utes. Un­cover and con­tinue bak­ing for about 5 min­utes. Set aside.

Mean­while, to pre­pare the beef, heat oil in skil­let over medium heat. Add meat and


brown on both sides un­til de­sired done­ness. Set aside on a plate and let rest for about 15 min­utes. Thinly slice the meat.

To make the sand­wiches, move oven rack to high­est po­si­tion and pre­heat broiler. Place bread slices on a bak­ing sheet. Spread with mus­tard and cover with cheese. Broil for about 5 min­utes or un­til cheese is melted and bread be­gins to toast. Gar­nish with sliced beef, leeks, and arugula. Gen­er­ously sea­son.


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