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Steak carpacchio sandwich with arugula

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Based on recent discussions about steak tartare and turkey burgers http://chowhound.chow.com/topics/6429..., I did sandwiches with a carpaccio-like preparation of extremely rare grilled steak with lots of wilted arugula, fresh garden tomatoes, chopped scallions and chopped calamatas. This with a strong, garlickey romoulade as dressing.
I ran out of capers (usually a staple), so I used calamatas. I didn't see the need for pancetta and quite frankly, I forgot cheese.
This was a delish sandwich though hard to keep together. It would have worked better done more coarsely, with sliced vidalia onion or put in a sliced open French roll. More capers could be in the dressing.

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  1. Scargod,

    Did you use thinly pounded filet tenderloin.....or some other cut of steak?

    3 Replies
    1. re: fourunder

      It was very rare leftover ribeye. I sliced it very thin and warmed it just after I wilted the arugula and onions.

      1. re: Scargod

        Sounds great! How did you warm the steak to keep it rare? That sandwich would have been good even without any meat.

        1. re: c oliver

          Thanks. I just took the chill off by stirring the beef in with the arugula at the last minutes. Also to help meld flavors and pick up liquids. If I hadn't of used the strong romoulade I think I would have been tempted to add Stilton or a strong Manchego or parmesan. There was a little olive oil in with the arugula along with black pepper.

    2. This sounds delicious- what type of bread did you use?

      1 Reply
      1. re: fmcoxe6188

        A lightly toasted flax and multi-grain bread from the store. Nature's Promise.

      2. I once did a similar sandwich, but with raw beef tenderloin, some dijon mustard, arugula and parmesan shavings on a fresh baguette

        Absolutly delicious!

        1 Reply
        1. re: westaust

          I am always into the Dijon around beef and salmon, but have decided that even Dijon can overpower some flavors if used injudiciously. We have tarragon and really good garlic from the garden right now, thus the remoulade.

        2. This looks great. I find arugula improves just about everything. I would agree that pancetta is unnecessary here (but it adds considerable flavor to turkey, which I find needs some, um, goosing). The remoulade sounds divine. I will definitely try this next time I have leftover steak. Thanks.