World Series Feature: Nat's Stadium Steak & Gravy Fries Sandwich

This recipe is not for the faint of calories. The most tasty of ballpark grub usually comes with a hefty box-seat-sized caloric value. Just balance this beast with a smoothie later…

Medium Rare is a steakhouse with postings throughout the DC metro area. If there’s one thing that steakhouses love more than steak…it’s butter. And on my last visit to the Nat’s stadium (albeit for a Phillies matchup) this humdinger was a messy meaty butter bomb. The gravy, rich and silky. The roll, butta-toast. The thinly sliced seared steak, butta-basted. Hell, the fries might even have been drizzled in a bit o’ butter.

Steakhouses have this ability to deploy butter without making their offerings come across as greasy. It’s magic and this sandwich is a magicians hat trick. Best eaten during the 7th inning stretch and with loads of napkins.

IMG_9400.jpg

Steak and Gravy Fries Sandwich 

serves 2 

Ingredients

Steakhouse Gravy:

2 tablespoons butter, cubed 

1 teaspoon garlic, peeled and minced 

1/4 cup yellow onion, peeled and minced 

1/3 cup red wine 

1/4 cup dijon mustard 

1 cup beef broth 

1 tablespoon cornstarch, diluted in 2 tablespoons water 

salt and pepper to taste 


2 tablespoons peanut oil, avocado or another high smoke point oil

10oz. strip steak, the thicker the better  

salt and pepper

2 tablespoons butter 

sprig of rosemary 

sprig of thyme 

1 tablespoon butter 

2 6inch crusty long rolls, split 

1/2 bag frozen french fries, cooked following packages instructions 

Instructions

  1. Melt butter in a medium pot over medium heat. Stir in garlic and onions and sauté for just 2-3 minutes or until fragrant and slightly translucent.

  2. Deglaze pan with wine, whisk and simmer for about 3-4 minutes or until wine has reduced by half.

  3. Whisk in dijon and beef broth and simmer for an addition 3-4 minutes. Reduce heat to medium low and thicken sauce with your cornstarch slurry, whisking frequently. Once spoon coating thick, season to taste with salt and pepper. Set aside.

  4. Heat oil in a large skillet over high heat. Liberally season steak with salt and pepper and once the oil is pipping hot carefully add in your steak.

  5. Sear steak on both sides for 3 minutes (for medium rare). Remove the pan from the heat and add in the butter and herbs.

  6. Spoon butter over the steak, glazing, only for a minute or so. Remove the steak from the pan and let rest for 5 minutes before slicing.

  7. Return the pan to the heat and add in additional butter. Once melted, place rolls in the pan, split side down to toast. Toast for 2-3 minutes or until golden brown.

  8. To assemble the sandwiches top toasted rolls with sliced steak and fries. Spoon or drizzle gravy, generously, over each.