Let’s Get Toasted
Toasts: Those open-faced sandwiches synonymous with mashed produce (looking at you, avocado) or fresh cheese topped with sliced fruit and honey. Perfect for breakfast and spearheaded by my generation (yes, I’m one of those “lazy millennials” but that’s an argument for another time). It wasn’t until working at a museum restaurant that I learned that with the right cuts of meat, you can make a toast with almost anything. It was after seeing a pastrami toast being made that I decided to do a steak toast.
I don’t eat steak often because 1) it’s pricey, 2) it’s a lot of food, and 3) I pretty much had it every other week growing up so by the time I left home, I was a little sick of it. So this modern take on a classic steak dinner was great because it was portioned out and well-balanced with all the spinach, shallots, and cheese. And it was even better with an awesome glass of a cabernet sauvignon dominant Bordeaux blend. It’s a great way to get some “fruit” in the pyramid and way better than drizzling A1 sauce on the toast.
Steak and Blue Cheese Toast Serves: 4
Ingredients
1 lb Rib eye steak
Salt and pepper to taste
1 cup Baby spinach, chiffonade
2 Shallots, sliced thin with a mandoline
Avocado oil for frying shallots
8 oz Cave aged blue cheese, 1 oz per slice of bread
8 slices Bread (I use Tuscan Pane bread)
Instructions
Heat skillet over medium-high heat and season rib eye steak with salt and pepper. Once skillet is hot, cook steak to desired setting (no more than medium, which is about 4-6 minutes per side). Set aside to rest before slicing.
Make crispy shallots* and set aside on a paper towel lined plate to dry.
Preheat oven at 350 degrees. Toast bread (2-3 minutes per side). While bread is toasting, slice rib eye steak about ½ inch thick.
Once bread is done toasting, spread cave aged blue cheese on bread. Layer with a few slices of rib eye steak, a handful of baby spinach, and crispy shallots.*Recipe credit: Food52
About Chateau La Peyre
Dedicated to careful attention and traditional winemaking, the Rabiller family is known for growing and making impressive wines from Saint Estephe. All of the grapes (50% cabernet sauvignon, 45% merlot, and 5% cabernet franc) are hand-harvesting and thoroughly sorted before undergoing a long maceration and oak aging (oak barrels being neutral in order not to overpower the wine’s fruit and minerality). Additional pairings include a cheeseburger with braised shiitake mushrooms and short ribs.