It takes a lot of food styling to make a Subway sandwich look appealing to yours truly. Its cheap convenience food that works just fine in a pinch, if you stick with vegetables. Yet through a miracle of computer generated graphics, that new Philly Cheese Steak looks awesome. Maybe I’ve only seen it when hungry and the “beauty shot” of styling isn’t lost on me. I know about the glycerin and the plastic and the shaving cream and the hair dryers used to make food look irresistible. So instead of getting in my car and buying what is guaranteed to be a disappointment on “bread,” I decided to create my own. Here is the result and below is the recipe. And if I costed out the recipe, it might cost close to $5.00 and is worth every cent over.
1 beef filet roast, tied (Do yourself or ask your butch to help you out. If you want, I can post a quick video, let me know if you want a tutorial)
1 T ground cumin
1T fennel seeds
1 T kosher salt
1 T freshly ground black pepper
2 T good butter
1 onion, sliced into half-moons
more salt and pepper
1 bunch young rainbow chard, chopped, stems and all
1 chewy baguette
a few slices of jalapeno jack cheese
1. Place your beef, with the cumin, fennel, salt and pepper into a gallon-sized zip top bag. Close the bag and roll the meat around to coat and refrigerate 1 hour. In the meantime, chop your onions and chard and peel a couple ears of corn for a side dish.
2. Fire up your grill.
3. Melt butter over low heat in a sauté pan and add the onions. Sprinkle with some salt and a few cracks of pepper. Give a stir, and allow to cook low and slow until soft and translucent.
4. Grill your meat, rotating to cook the outside evenly and to about 125-135º internal temperature. Remove the meat from the grill and wrap in aluminum foil to rest.
5. When the onions are soft, toss in the swiss chard and combine evenly. Turn up the heat to medium and stir until the chard leaves turn very green. Turn off the heat.
6. Slice the meat, carefully removing ALL of its string bondage. (Yes, that’s a culinary term.)
7. Assemble sandwich. Slice open a hunk of baguette, lay in a slice of cheese, add some sliced meat, add the rainbow chard and onions, more cheese, fold close, enjoy.
Psst… Have you voted? Click here to vote for Emily in the Vegetarian Times ’09 Chef’s Challenge!