The Ultimate Steak and Fennel Sandwiches: A Culinary Adventure

For weeks, the stunning image of this steak and fennel sandwich graced the cover of last month’s Cooking Light magazine, beckoning from the newsstands. While I wouldn’t describe myself as a dedicated steak aficionado, my husband certainly is, and I knew preparing these sandwiches would guarantee a very happy evening. Gazing at those perfectly constructed sandwiches on the magazine cover, I was confident that even I, with my strong inclination towards vegetables, wouldn’t be disappointed.

The allure of this sandwich extends beyond just the steak. My genuine love for fresh arugula and the distinctive flavor of fennel played a significant role in my anticipation. I confess, I was perhaps more eager to savor the vibrant toppings than the actual steak itself – a testament to my ongoing obsession with incorporating delicious vegetables into every meal. Typically, I enjoy fennel raw, thinly sliced in salads, often paired with bright citrus and a drizzle of olive oil. Therefore, the prospect of slowly caramelizing it for this recipe offered a delightful and intriguing change of pace. To further enhance the aromatic depth, I incorporated some tender spring onions, freshly harvested from my grandfather’s garden, adding an extra layer of nuanced flavor to the sweet, softened fennel.

Choosing the Right Steak for Your Sandwich

The original recipe suggested using beef tenderloin steaks, a premium cut known for its exceptional tenderness. However, I found myself unable to locate tenderloin at my local grocery store during my shopping trip. As a practical alternative, I opted for eye of round steaks instead. In hindsight, I wouldn’t wholeheartedly recommend this substitution for this particular sandwich application. Eye of round can be quite lean and, if not cooked precisely, tends to be less tender than ideal for a quick-cooking sandwich steak. For future preparations, I believe a lean sirloin steak would be a far superior choice. Sirloin offers a wonderful balance of flavor and tenderness, making it much more suitable for slicing thinly and serving in a sandwich without compromising on texture. When selecting your steak, look for a cut that is about an inch thick and has a good, even color.

The Secret to an Unforgettable “Horsey Sauce”

Beyond the quality of the steak and the caramelized fennel, the true magic of these sandwiches lies in the accompanying sauce. Rather than opting for plain mayonnaise, we elevated our sandwich experience by creating a homemade “horsey sauce.” This simple yet impactful condiment involves stirring a couple of teaspoons of prepared horseradish into your mayonnaise. The pungent, spicy kick of the horseradish perfectly complements the richness of the steak, cutting through its savory notes and adding an exciting layer of flavor that elevates the entire sandwich. Feel free to adjust the amount of horseradish to suit your personal preference for spiciness; a little extra can truly make it sing.

Perfect Pairings: What to Serve with Your Sandwich

To complete our meal, I roasted some fresh asparagus spears as a simple, elegant side dish. Its mild, slightly earthy flavor provided a lovely contrast to the robust sandwich. However, as I reflect on that meal, I can’t help but wish I had made Jamie’s Day 4 recipe for New Potatoes with Roasted Garlic Vinaigrette. The vibrant, tangy notes of roasted garlic and vinaigrette would have added another fantastic dimension to the plate, offering a more complex side that perfectly balances the rich and savory main course. Other excellent side options could include a crisp green salad with a light vinaigrette, a hearty bowl of potato soup, or even some sweet potato fries for a touch of sweetness.

Print Recipe

Steak and Fennel Sandwiches

Ingredients:

1/2 teaspoon ground fennel seeds
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
4 teaspoons olive oil, divided
3 cups thinly sliced fennel bulb (about 1 bulb)
2-3 spring onions, sliced thin
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
2-3 TB of mayo
2 tsp jarred horseradish
salt and pepper, to taste
8 (1-ounce) slices ciabatta, lightly toasted (I used sourdough)
1 cup arugula

Directions:

Combine ground fennel seeds, salt, ground cumin, and black pepper in a small bowl. This carefully balanced spice blend will infuse both the steak and the caramelized fennel with aromatic warmth.
Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Once shimmering, add 1/2 teaspoon of the prepared spice mixture, along with the thinly sliced fennel and spring onions. Sauté this fragrant mixture for approximately 15 minutes, stirring frequently, until the fennel becomes tender and develops a beautiful, light brown caramelization. This slow cooking process brings out the inherent sweetness of the fennel. Transfer the cooked fennel mixture to a bowl and wipe the pan clean with paper towels, preparing it for the steak.
Heat the remaining 2 teaspoons of olive oil in the same pan over medium-high heat. While the pan heats, sprinkle the beef steaks evenly with the remaining spice mixture, ensuring all surfaces are well coated for maximum flavor. Add the seasoned steaks to the hot pan and cook for about 4 minutes on each side, or until your desired degree of doneness is achieved. For a medium-rare steak, aim for an internal temperature of 130-135°F (54-57°C). Remove the steaks from the pan and let them rest on a cutting board for at least 10 minutes. This crucial resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Finally, thinly slice the rested steaks against the grain.
In a small bowl, prepare the irresistible horsey sauce. Combine the mayonnaise with the jarred horseradish, adding a pinch of salt and freshly ground black pepper to taste. Stir well until all ingredients are thoroughly incorporated, creating a creamy, zesty condiment.
To assemble the sandwiches, spread approximately 2 teaspoons of the prepared horsey sauce onto each of four lightly toasted bread slices (whether ciabatta or sourdough, ensure it’s slightly crispy). Layer each sauced slice with one-fourth of the thinly sliced beef, followed by one-fourth of the aromatic fennel and spring onion mixture, and finally, a generous 1/4 cup of fresh, peppery arugula. Top with the remaining four bread slices to complete your gourmet steak and fennel sandwiches. Serve immediately and enjoy this symphony of flavors!

Recipe adapted from Cooking Light

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Tips for Enhancing Your Steak and Fennel Sandwich Experience

To further elevate these delicious sandwiches, consider a few additional tips. Firstly, don’t underestimate the power of freshly ground spices. While pre-ground fennel seeds, cumin, and pepper are convenient, grinding them yourself just before cooking will release their most potent and vibrant aromas, making a noticeable difference in the overall flavor profile. Secondly, when caramelizing the fennel, patience is key. Resist the urge to rush the process over high heat; a slower, gentler cook allows the sugars to properly develop, resulting in a sweeter, more tender vegetable without any burnt bitterness. Thirdly, consider experimenting with your bread choice. While ciabatta offers a wonderful crust and chew, a hearty sourdough provides a tangy counterpoint that can beautifully complement the richness of the steak and the sweetness of the fennel. Lightly toasting the bread is essential, as it adds a satisfying crunch and prevents the bread from becoming soggy from the juicy fillings.

Customizing Your Sandwich to Your Liking

This recipe serves as a fantastic foundation, but feel free to personalize it to your taste. If you’re a cheese lover, a thin slice of provolone or a sharp cheddar could be melted over the steak just before assembling. For those who enjoy a spicier kick, a dash of hot sauce or red pepper flakes can be added to the horsey sauce. You could also experiment with different greens – peppery watercress or tender spinach can be great alternatives to arugula. For an extra layer of texture and flavor, thinly sliced roasted red peppers or caramelized onions (in addition to the spring onions) would also make a delightful addition. The beauty of a sandwich like this lies in its versatility, allowing you to adapt it based on your pantry and preferences.

Explore More Cooking Light Week Recipes

Did you happen to miss any of the other fantastic recipes featured during this week’s “Cooking Light” series? If so, now’s your chance to catch up on some truly inspiring and delicious meals:

New Potatoes with Roasted Garlic Vinaigrette
Chicken with Cashew Cream and Mushrooms
Kung Pao Chicken
Turkey Burgers with Peanut Sauce

These Steak and Fennel Sandwiches are more than just a quick meal; they are a delightful culinary experience that combines savory steak with the unexpected sweetness of caramelized fennel and the lively kick of horseradish. This recipe proves that healthy eating doesn’t mean sacrificing flavor or satisfaction. Whether you’re a dedicated meat-eater or a vegetable enthusiast, this sandwich offers a harmonious blend of textures and tastes that is sure to become a cherished addition to your recipe repertoire. Give it a try, and prepare to be impressed by how simple ingredients can come together to create such a memorable dish.