Tokyo’s Shima Steak-Inspired Steak Sandwich
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A Note from Feedfeed
With the use of fluffy Japanese milk bread and perfectly cooked New York Strip Steak, this recipe embodies all the great aspects of a classic "sando".
- Recipe Card
Recipe Card
For the Tomato Onion Jam:
ingredients
- 4 tablespoons butter
- 1 large sweet onion, thinly sliced
- 5 tomatoes, seeded and finely diced
- 3 tablespoons sugar
- 2 tablespoons rice wine vinegar
- 1 teaspoon salt, plus more to taste
- black pepper, to taste
To Assemble:
ingredients
- 2 5-10 ounces total Pre New York Strip Steaks, based on preferences
- 2 slices thick-cut shokupan (Japanese Milk Bread), lightly toasted
- grainy mustard, as needed
Method
Step 1
To make the tomato onion jam, melt 1-2 tbsp butter in a heavy-bottomed pan. Add onions and cook on medium-high, stirring often. Once the onions start to break down (around 20 minutes), add 2-3 tablespoons of water and continue stirring. Repeat the same process until onions are completely broken down, about 40 minutes.
Step 2
Add tomatoes, sugar, rice wine vinegar and 1 teaspoon salt. Bring to a boil,then reduce heat and simmer for 30 minutes to 1 hour, stirring occasionally.
Step 3
Once onions and tomatoes have come together into a jammy texture, remove from heat and set aside.
Step 4
Season PRE New York Strip Steaks with salt and pepper. Prepare a gas grill and preheat to medium high. Grill steaks for 3-4 minutes on one side and 2-3 minutes on the other side for medium-rare (140˚F). Let rest and slice.
Step 5
Spread butter on both sides of shokupan, then top with grainy mustard and an even layer of tomato onion jam. Add 3-4 layers of steak on top of one slice of bread and top with a second piece of bread. Cut off crusts and cut into thirds.