Brian Archibald

Name: Brian Archibald's Winning steak torta
Prep time: 25 min
Cook time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1.5 lb New York strip steak, cut into 1/2-inch thick slices; 2 tbsp kosher salt; 1 tbsp freshly cracked black pepper; 4 bolillo rolls, halved lengthwise; 3 tbsp clarified butter, divided; 8 oz caramelized onions, cooked until deeply golden; 6 oz sharp white cheddar cheese, sliced thin; 2 cups fresh arugula; 3 tbsp chimichurri sauce (parsley, garlic, red wine vinegar, olive oil); 2 jalapeños, thinly sliced; 4 oz roasted poblano peppers, cut into strips; 2 tbsp fleur de sel for finishing; 1 lime, cut into wedges

steak torta

S7E6 American · 2016

Phoenix-based chef profiled by PhoenixBites after defeating Bobby

Former executive chef at Palo Verde Restaurant at The Boulders Resort and Spa (Carefree, AZ). Current restaurant not identified in search results.

steak torta

25 min Prep

40 min Cook

4 Serves

Ingredients

1.5 lb New York strip steak, cut into 1/2-inch thick slices
2 tbsp kosher salt
1 tbsp freshly cracked black pepper
4 bolillo rolls, halved lengthwise
3 tbsp clarified butter, divided
8 oz caramelized onions, cooked until deeply golden
6 oz sharp white cheddar cheese, sliced thin
2 cups fresh arugula
3 tbsp chimichurri sauce (parsley, garlic, red wine vinegar, olive oil)
2 jalapeños, thinly sliced
4 oz roasted poblano peppers, cut into strips
2 tbsp fleur de sel for finishing
1 lime, cut into wedges

Instructions

Pat steak slices dry with paper towels. Season aggressively on both sides with kosher salt and cracked black pepper 15 minutes before cooking to allow seasoning to penetrate.
Heat a cast-iron skillet over high heat until smoking (approximately 500°F). Working in batches, sear steak slices 90 seconds per side for medium-rare, transferring to a warm plate. Do not overcrowd the pan.
In the same skillet over medium heat, lightly butter the cut sides of bolillo rolls and toast until golden and crispy, approximately 2 minutes per side. Transfer to a work surface.
Spread 1 tbsp chimichurri sauce on the bottom half of each roll. Layer in this order: warm seared steak, caramelized onions, roasted poblano strips, thin cheddar slices (which will soften from the warm steak), jalapeño slices, and fresh arugula.
Top each sandwich with the upper half of the toasted bolillo. Press gently to marry flavors.
Finish each torta with a pinch of fleur de sel on top and serve immediately with lime wedges on the side for brightness and acidity.

Inspired by Brian Archibald’s winning steak torta. This is a plausible recreation, not the chef’s original recipe.