Author Notes
A delicious summer sandwich made with fresh peaches, thin slices of steak, and brie —David White
Ingredients
- Peach Jam
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3
large peaches, halved, cored, then sliced
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1
medium-sized shallot, sliced
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2 teaspoons
balsamic vinegar
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1 teaspoon
honey
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1 teaspoon
granulated sugar
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0.5 teaspoons
salt
- Steak sandwich
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2
1-pound NY Strip steaks
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1
wedge of brie, half-pound max, at room temperature
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8
slices of country bread
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salt and pepper to taste
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1 tablespoon
olive oil, plus more for drizzling
Directions
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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.
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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.
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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.
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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.
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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.
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