Bistro-style grilled cheese from Christian Begin
Cooking Mode
2 star anise flowers
125 mL cup sunflower oil
60 mL cup cider ou mead
30 mL tbsp lemon juice
To taste sel
1 flap steak
30 ml tbsp beurre
½ oignon rouge
170 g oz champignons mélangés shiitake oyster mini bella
15 mL tbsp miel
4 slices pain de campagne
4 slices fromage Le Migneron de Charlevoix
2 star anise flowers
125 mL cup sunflower oil
60 mL cup cider ou mead
30 mL tbsp lemon juice
To taste sel
1 flap steak
30 ml tbsp beurre
½ oignon rouge
170 g oz champignons mélangés shiitake oyster mini bella
15 mL tbsp miel
4 slices pain de campagne
4 slices fromage Le Migneron de Charlevoix
Directions
1Using a mortar and pestle, crush the star anise flowers.
2Combine together the star anise, oil, cider, lemon juice, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
3Use this mixture to marinate the flap steak for at least one hour (ideally up to 6 hours).
4In a non-stick skillet, melt 15 mL (1 tbsp.) of butter and then fry the onion and mushrooms. When vegetables are almost caramelized, add the honey. Season with salt and pepper. Set aside.
5Butter the bread slices on both sides. Remove flap steak from marinade, shaking off any excess. Fry the flap steak in a skillet over high heat. When the meat reaches medium-rare doneness, cut it into 2-cm (½-in.) slices.
6Place the sliced flap steak, onion mixture, mushrooms, and cheese on two slices of bread.Top with the 2 remaining slices. Using the same skillet, grill sandwiches until desire doneness (the cheese should be well melted).
7Serve with an arugula salad drizzled with simple vinaigrette (oil, white balsamic vinegar, salt, pepper, and a little ground star anise).
Disclaimer
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Personal Note
Personal Note