Shaved Steak BLT


  • 1 pound Certified Angus Beef ® Shaved Steak
  • 1/4 cup mayonnaise
  • 1 teaspoon fresh cracked pepper, divided
  • 1 teaspoon canola oil
  • 2 teaspoons salt, divided
  • 10 ounces cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 2 tablespoons sherry vinegar
  • 1 teaspoon honey
  • 2 cups roughly chopped escarole, tightly packed
  • 4 large sandwich buns, toasted
  1. Combine mayonnaise with 1/2-teaspoon pepper; set aside.
  2. Heat a 12-inch cast iron skillet over high heat and add canola oil. When wisps of smoke appear from pan, add half of shaved steak. Sear 2 minutes, flip and sear another 2 minutes. Reserve cooked steak to a clean plate, repeat with remaining steak. Season evenly with 1 1/2-teaspoons salt and remaining 1/2-teaspoon pepper.
  3. With skillet still hot, add cherry tomatoes and occasionally stir for 2 minutes, season with remaining 1/2-teaspoon salt, then turn off heat. Add shallots and garlic to pan using the residual heat of pan, soften for 1 minute before adding vinegar and honey. Stir, allow “relish” to thicken 2 minutes.
  4. Build sandwiches by spreading mayonnaise on the bottom bun, escarole, a large portion of shaved steak, blistered tomato relish and bun top.

Serves 4

Recipe provided by the Certified Angus Beef ® brand