Steak and Foie Gras

Name: Steak and Foie Gras
Yield: Serves 6
Ingredients: 3 12-oz. skirt steaks; French or Italian bread; French or Italian bread; ½ cup mayonnaise; ¼ cup olive oil; Fine sea salt and freshly ground pepper, to taste; 3 Tbsp. unsalted butter, softened; 12 ½-inch slices ciabatta, or other good quality; Fine sea salt and freshly ground pepper, to taste; 12 leaves iceberg lettuce; 24 slices very thin sliced cooked bacon; 1½ cups baby arugula leaves; 3 beefsteak or other large ripe tomatoes, cut into 12 slices; 3 beefsteak or other large ripe tomatoes, cut into 12 slices; 1 can (9 oz.) terrine of foie gras, cut into 6 slices

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sandwiches of the World

By Battman

Published 2007

About

Ingredients

3 12-oz. skirt steaks
3 Tbsp. unsalted butter, softened

Sandwich

Method

Preheat a barbecue or stovetop grill. Brush the steak with the butter and season with salt and pepper. Grill about 3 minutes on each side for rare. Remove from the heat and allow to rest.

Brush one side of each slice of bread with olive oil. Spread some of the mayonnaise on the opposite side.

Cut the steak on an angle, against the grain, in about 30 slices. On the mayonnaise coa