Beef and Leek Confit OpenFaced Sandwich
• 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
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
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
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.