American Kobe Flank Steak Sandwich

From: Chef Janine Falvo, Carneros Bistro & Wine Bar, Sonoma, CA. Yield: 6 servings.

1-2 lb. Wagyu flank steak

1 lb. loaf sourdough bread, sliced

as needed avocado-heirloom tomato salsa (recipe follows)

as needed, pickled onions (recipe follows)

as needed, jalapeno mayonnaise (recipe follows)

Avocado-Heirloom Tomato Salsa (yields 4½ cups):

3 large fresh California avocados,* small dice

3 heirloom tomatoes, small dice

½ oz. cilantro, minced

1 Tbsp. olive oil

1 oz. lime juice

to taste, salt and pepper

Pickled Onions (yields 4 cups):

2 large red onions, julienned

8 oz. water

6 oz. red wine vinegar

10 peppercorns

3 Tbsp. sugar

2 tsp. salt

Jalapeno Mayonnaise (yields 1½ cups):

2 jalapenos

1½ oz. egg yolks (3 yolks)

8 oz. canola oil

1 garlic clove

1 oz. lime juice

to taste, salt and pepper

For flank steak: Heat a grill to medium-high heat. Season flank steak with salt and pepper. Cook meat on grill to desired temperature (5-7 minutes on each side for medium-rare). Once meat is cooked, remove from grill and allow to rest for 10 minutes. Slice thin against grain.

For avocado heirloom tomato salsa: Combine all ingredients together in a bowl. Season to taste with salt and pepper.

For pickled onions: Bring vinegar, water, salt and pepper to a boil in a medium pot. Remove from heat and allow to cool for 20 minutes. Place julienned onions in a large bowl. Pour the hot pickling liquid over onions and place in refrigerator for at least one hour. Once onions are ready to use, remove from liquid and toss onions in sugar to reduce acidity.

For jalapeno mayonnaise: Cut jalapenos in half and roast on a hot grill. (Seeds may be removed if a less spicy mayonnaise is desired.) Once jalapenos are roasted, set aside. In a food processor, add the egg yolks, roasted jalapenos and garlic clove. Process on high until the yolks become thick. Very slowly, add the canola oil to emulsify mayonnaise. Add lime juice and season to taste with salt and pepper.

To assemble: Place sliced sourdough bread on grill to toast, being careful not to burn. Set aside. Spread jalapeno mayonnaise on bread. Place sliced meat on top. Top with the pickled onions and avocado-heirloom tomato salsa. Serve.

*Note: a large fresh California avocado weighs about 8 oz.