Lionheart Wines
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Open-faced Steak Sandwiches with Onion Marmalade and Wasabi Crème Fraiche

Makes 36 

Ingredients:

Wasabi crème fraîche:

  • 1 T. Wasabi powder
  • 1 T. water
  • 1 8-oz container crème fraîche or sour cream
  • 3 T. white wine vinegar

Onion Marmalade:

  • 3/4 lb red onions, very thinly sliced
  • 1 c. dry red wine
  • 2 T. honey
  • 2 t. chopped fresh thyme
  • 1 T. red wine vinegar

Steak: 

  • 1 T. olive oil
  • 2 9- to 10-oz boneless steaks of your choice (sirloins, rib-eyes, flanks – whatever your taste and budget allow), excess fat trimmed
  • Salt
  • Freshly ground black pepper.

1 baguette, thinly sliced
Chives for garnish

For wasabi crème fraîche:

  • Combine wasabi powder and water in a small bowl and allow it to reconstitute. 
  • In another small bowl, combine the crème fraiche and vinegar.  Start by adding about a quarter of the wasabi and stir well. 
  • Keep adding wasabi until you reach your desired level of heat.
  • Season to taste with kosher salt. (Can be prepared 1 day ahead. Cover and refrigerate.)

For onion marmalade:

  • Combine onions, wine, honey, and thyme in large skillet.
  • Bring to boil. Reduce heat to medium-low and simmer uncovered until wine is almost absorbed, stirring occasionally, about 55 minutes.
  • Mix in red wine vinegar. Simmer 10 minutes to blend flavors, adding water by tablespoonfuls to moisten if jam is dry and stirring often (onions will still be slightly crunchy).
  • Season to taste with salt and pepper. (Can be prepared 1 day ahead.) Cover and refrigerate.
  • Allow to come to room temperature before using.

For steaks:

  • Preheat grill. 
  • Drizzle steaks with olive oil, them coat generously with coarsely ground black pepper and sprinkle with salt.  Press to adhere. 
  • Grill the steaks for 3-5 minutes per side, depending on your steak, until medium rare. 
  • Allow steaks to rest for 10 minutes.

Assembly:

  • You can either assemble and serve your sandwiches now, or refrigerate the steaks overnight. 
  • When you’re ready, transfer the steaks to a cutting board. Thinly slice steaks crosswise.
  • Place a steak slice on each slice of baguette. Top with a small mound of onion marmalade, then a dollop of wasabi crème fraîche. Garnish with chives.


Kathy Fruchterman, Executive Chef
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