Steak sandwich with brandy mushrooms

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.


3 tablespoons salted butter, softened

1 tablespoon flat leaf parsley, chopped

1 clove garlic, finely minced

4 (5-ounce) strip loin steaks

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1 cup mushrooms, trimmed and halved

1/4 cup brandy

1 baguette, quartered horizontally

Flat leaf parsley to garnish


In a small bowl, mash 2 tablespoons butter with parsley and garlic until combined; set aside.

Pat steaks dry; rub with olive oil , salt and pepper. Heat a heavy skillet over high heat and cook steaks 3 minutes per side for medium rare. Transfer meat to a plate and cover with foil; let rest 20 minutes.

Meanwhile, melt remaining butter in same skillet. Add mushrooms, cook until soft, about 3 to 4 minutes. Add brandy and reduce by half. To assemble sandwich, cut steaks across grain into 1/4-inch thick slices. Spread a thin layer of herb butter onto cut sides of ciabatta. Top with steak slices, mushrooms. Sprinkle with parsley. Place bread top over filling. Press down and cut into 4 sandwiches.