Lunchbreak: Park Grill chef Gil Langlois makes summer park steak sandwich

Chef Gil Langlois

Event:
Chefs on the Grill
June 19
5:30 p.m. – 9:00 p.m.
The Plaza at Millennium Park
11 N. Michigan Avenue

www.parkgrillchicago.com

Summer Park Steak Sandwich

Ingredients:

2 – 8oz flat iron steaks
2 – ciabatta rolls
4 slices brie
1 Tbs chopped tarragon
1/2 cup mayonnaise

For the Slaw:

1 lg bulb fennel, thinly sliced
1 head kale, thinly sliced
1 bunch watercress, rough chopped
1/2 cup crème fraiche
squeeze of lemon

Directions:
Chop all slaw ingredients, mix in large mixing bowl, add crème fraiche, squeeze of lemon to taste.
Combine chopped tarragon and mayonnaise in small mixing bowl.
Grill steaks over medium heat about 4-5 minutes each side. Add brie to steaks, allow to melt. Remove steaks from grill.
Slightly toast ciabatta rolls on grill. Spread tarragon mayonnaise on both halves. Add slaw to bottom bun, add steak, top slaw. Serve.

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