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Author Notes: A delicious summer sandwich made with fresh peaches, thin slices of steak, and brie —David White
Makes 4 sandwiches
- 3 large peaches, halved, cored, then sliced
- 1 medium-sized shallot, sliced
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon granulated sugar
- 0.5 teaspoons salt
- 2 1-pound NY Strip steaks
- 1 wedge of brie, half-pound max, at room temperature
- 8 slices of country bread
- salt and pepper to taste
- 1 tablespoon olive oil, plus more for drizzling
- For the peach jam: Preheat oven to 350 degrees. In a large bowl, combine all ingredients. Place in an 8x8 baking dish, and bake for 30 minutes. Once done, stir again to combine, then place in refrigerator to cool.
- Season steak liberally with salt and pepper. Heat a cast iron pan on medium-high and pour olive oil in to coat the pan. Cook steak, turning occasionally, until desired doneness (will depend on how you want steak cooked). Let rest for 5 minutes, then thinly slice.
- Preheat oven to 350. Line baking sheet with aluminum foil. Place slices of bread on sheet and drizzle with olive oil. Bake for 5-10 minutes or until bread is lightly toasted.
- Optional: You can place brie in the oven at this time if you'd like your brie a little hotter and easier to spread. Bake this 5-6 minutes, or until gooey but not runny.
- Layer the sandwich. Spread peach jam on one side slice of bread and brie on the other. Add steak, and season with salt and pepper.
- This recipe was entered in the contest for Your Best Recipe for Savory Stone Fruit