Jamie Bissonnette's Taleggio Kimchee Steak Bomb
1 large, round loaf crusty bread
2 tablespoons extra-virgin olive oil
3 cloves garlic
½ cup kimchee, roughly chopped
1 teaspoon chopped fresh rosemary
3 tablespoons grapeseed oil
1 ½ pounds flank steak
½ white onion, sliced thin
1 bunch ruby Swiss chard (about 7 leaves), stems removed and roughly chopped
2 tablespoon Chianking black vinegar
1/2 cup heavy cream
1 8 oz. piece Taleggio cheese, rind removed and cut into ½-inch pieces
1/8 pound thinly sliced prosciutto (about 8 slices)
Fronds of one bulb of fennel
Kosher salt and freshly ground black pepper to taste
Preheat the oven to 425° conventional (400° convection). Halve the loaf horizontally. Scoop out some of the bread. Brush the halves with olive oil, and season with salt and pepper. Place on a sheet tray, cut side up, and bake until lightly browned, about 15 minutes. Remove from the oven and rub with one clove of garlic. Reserve.
Combine the kimchee, rosemary and 2 tablespoons of grapeseed oil. Add freshly ground black pepper. Use a jaccard (needle-style tenderizing tool) to poke holes in the meat. In a shallow, non-reactive container, pour the kimchee mixture over the tenderized steak, turning to coat, pressing the marinade in to the meat. Marinate the flank steak in the refrigerator four hours to overnight. Just before cooking, season with pepper and generously with salt.
Heat a cast iron skillet over medium-high heat. Add the remaining grapeseed oil to the pan. Remove the flank steak from the marinade, reserving the marinade. Cook the flank steak, basting it with the oil and juices in the pan. Cook 6 to 7 minutes per side for rare doneness. Transfer the steak to a clean cutting board and allow to rest for 5 minutes. Thinly slice the rested meat against the grain in ¼-inch slices. Reserve slices and any meat drippings.
Thinly slice the remaining garlic. In the same cast iron skillet over medium-high heat, add the garlic and onions to the pan juices. Season to taste. Allow to cook one minute, then add the Swiss chard. Add the reserved kimchee marinade, and black vinegar. Add any meat juices to the vegetables. Continue to cook on medium-high heat, stirring occasionally for an additional minute.
Meanwhile, heat the cream in a small pot over medium heat. When it’s hot, whisk in the Taleggio. Reserve warm.
To build the sandwich: Drizzle the reserved meat drippings on top half of the bread. On the bottom half of the bread, layer the cooked vegetables, then add the sliced meat. Drizzle the Taleggio sauce over the meat. Top with prosciutto slices and garnish with fennel fronds. Cap with the bread. Using a serrated knife, quarter the sandwich and serve.
Mas de la Dame Rosé du MasColor: Tender pink
Aroma: Fresh strawberries, peaches, and roses with light exotic notes.
Taste: Subtle flavors of fresh berries and fennel with a flowery finish
Serve well chilled on its own or with casual fare such as barbeque, salads, or pesto pasta as well as fish and grilled meat.