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

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Gil Langlois

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

Summer Park Steak Sandwich


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

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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s