Inspiration From Sacramento, Execution At Home In L.A.

There's one thing to catch your favorite foodie shows on T.V., like Top Chef, or Iron Chef, or Throwdown With Bobby Flay. It's another to actually try to replicate the mouth-watering culinary miracles you see unfold on that boob tube... unless they are the kind of miracles that could make any non-cook turn into an instant culinary Anne Bancroft (you know, from "The Miracle Worker"?).


Anyway, after watching one of my foodie faves this week, I quickly grabbed the remote, pressed pause on the DVR, and began to think how easy this quick diner staple I was watching unfold could be to make in my own kitchen, and with my own twist: a Garlic Marinated Steak Sandwich With Horseradish Aioli (there's my twist). Hailing from a hole-in-the-wall joint in Sacramento, CA called Jamie's, this sandwich rocks. Hands down. Here's the rundown on how you too can make this hand-held piece of heaven at home. NOTE: this is a full 24-hour process since you will be marinating the steaks overnight, so begin preparing the night before serving.

Marinade:
1 lb. top sirloin steak, cut into appx. 4 oz. pieces
2 heads of garlic
2 Tbsp. kosher or sea salt
2 tsp. black crushed pepper

Jamie's uses filet mignon, which I do not normally have waiting in my freezer on a weekly basis, so I used top sirloin which IS a staple in the freezer. First step is to prepare the marinade, which consists of whole garlic cloves in olive oil, kosher salt and pepper. Preheat oven to 350 degrees. Fill a casserole dish with one inch of olive oil. Add two heads of garlic, peeled but whole cloves. Sprinkle in the salt and pepper. Roast in the oven for 45 minutes. After roasting, remove from the oven to cool for 15 minutes. Add the marinade to the raw steaks in an air-tight container and refrigerate overnight.

Horseradish Aioli:
2 egg yolks
1 tbsp. white wine vinegar
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. white pepper
2/3 c. peanut oil
1/3 c. olive oil
3 tbsp. prepared white grated horseradish, or to taste
3 garlic cloves, minced or to taste

Cooking instructions/recipe can be found HERE. And according to me, my boyfriend and my roommate, it is AMAZING... Prepare the aioli while the marinade is roasting in the oven. After the aioli is complete, place into an air-tight container and refrigerate overnight as well.

REMEMBER: all of the above prep should be done the day before serving.

The next day, remove the marinating steaks from the refrigerator. Grill them over medium heat to taste (I prefer medium rare). Add any leftover garlic and olive oil from the marinade to the bread and sear for a few minutes on a flat skillet.

**Important: use thick and freshly baked bread, such as a French rustic baguette, thick enough to remain in tact even with the moisture of the aioli and steak au jus. Toss in a crisp piece of romaine, freshly sliced tomato, and spread your homemade horseradish aioli freely onto the bread. Makes about 4 sandwiches. They go perfectly with homemade fried onion rings!!!
<--------



Serve and eat immediately!!! Impress your friends and family with your simple yet delicious cooking, all courtesy of your weekly ad hoc cooking class via the boob tube. See? TV doesn't rot the brain or imagination!!