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Midtown Manhattan SliderServings: 1 sandwich -- Yield: 18 servings Black pepper crusted New York strip, crispy fries, arugula, red onion bacon jam, and a luscious cognac cream for dipping. Buns, Lunch & Dinner, Dine In |
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Build It!Spread 4 tablespoons of butter on the inside of the tops and bottoms of all 18 buns. Toast on a griddle until golden brown.
Cook the fries until golden brown.
Thinly slice steak against the grain. Coat inside of top and bottom slider buns with jam. Top bottom bun with arugula, then the sliced steak.
Cover the steak with fries, then cover with top bun.
Serve with cognac cream for dunking.
Black Pepper Crusted New York Strip- Season meat and generously crust with black pepper, then sear in oil and finish with 4 tablespoons butter.
- Cook until just under medium-rare, remove from pan, then place on a wire rack over a tray to rest. Pour butter from pan over the steak, reserving the drippings.
Cognac Cream- In same pan that the steaks were cooked in, add minced shallots and 1 tablespoon of butter. Cook shallots until soft and deglaze pan with ½ cup of cognac. Reduce by half and add 3 cups heavy cream and 1 tablespoon minced thyme to the pan.
- Reduce by one third, then stir in 2 tablespoons Dijon mustard, 1 tablespoon cold butter, and 1 tablespoon of cognac.
- Pour steak drippings into sauce and stir. Season with salt and pepper and keep warm.
Red Onion Bacon Jam - Dice bacon and cook until crispy, then remove from pan, reserving fat.
- Dice red onion and caramelize in pan. Add ⅓ cup of sugar, 2 tablespoons red wine vinegar and deglaze with 1 cup of red wine. Reduce by half and add bacon back into the mixture.
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