| Portions |
|---|
| Makes 4 sandwiches |
Ingredients
Garlic Bread:
- 1 head garlic, top cut off to expose the cloves
- 1 tbsp extra-virgin olive oil
- ¼ tsp Kosher salt
- ½ tsp cracked black pepper
- ½ cup unsalted butter, softened
- ½ cup finely grated Pecorino Romano
- 3 tbsp finely chopped fresh flat-leaf parsley
- 8 thick slices sourdough bread
Steak:
- ¼ cup extra-virgin olive oil
- Zest and juice of 1 lemon
- 4 cloves garlic, minced
- 4 anchovy fillets, minced
- 1 tsp cracked black pepper
- 1 tsp Kosher salt
- 1½ lb (680 g) flank steak
- 1 tbsp neutral oil, such as grapeseed or sunflower
Cacio e Pepe Sauce:
- 2 tsp whole black peppercorns, coarsely crushed
- 1 cup whipping cream
- 1 tbsp unsalted butter
- 1 cup finely grated Pecorino Romano
- ¼ tsp Kosher salt
To Finish:
- ½ cup sliced pickled banana pepper rings, drained
- ¼ cup finely grated Pecorino Romano
- Cracked black pepper
Directions
- First up, roast the garlic. Preheat the oven to 400°F. Place the garlic on a piece of foil, drizzle with the olive oil and season with the salt and pepper. Wrap the foil tightly around the garlic and place it on a baking sheet. Roast for about 40 minutes, until the cloves are very soft and golden. Remove from the oven and let cool for about 5 minutes.
- While the garlic roasts, get the steak ready. Add the olive oil, lemon zest and juice, garlic, anchovies, pepper and salt to a shallow dish or resealable bag and mix well. About 15 minutes before the garlic is ready, add the steak and turn to coat. Let it marinate for 15 minutes at room temperature.
- Squeeze the roasted garlic into a mixing bowl and mash with a fork. Add the softened butter, Pecorino and parsley and mix until well combined. Set aside.
- Time to cook that flank steak! Heat a large cast-iron skillet over high heat until very hot. Remove the steak from the marinade, letting any excess drip off, then pat it dry and discard the marinade. Add the oil to the skillet and sear the steak for about 3 to 4 minutes per side, depending on thickness, to your preferred doneness. Transfer the steak to a cutting board and let it rest for at least 10 minutes.
- While the steak rests, make the cacio e pepe sauce in the same skillet. Pour off any excess fat and wipe out any very dark or burnt bits. Reduce the heat to medium, add the crushed peppercorns and toast for about 1 minute, shaking the pan occasionally. Add the cream and butter and bring to a gentle simmer. Cook for about 2 to 3 minutes, until the cream has reduced a bit. Turn the heat to very low and slowly add the Pecorino, whisking constantly until melted and smooth. Add the salt, taste, and try not to eat the whole thing directly from the pan! If the sauce gets a little thicker than you would like, whisk in a tablespoon or two of warm water to loosen it up. Keep warm over very low heat.