Careme

Instructions

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1. 1.

   Pat 1 1/2 pounds beef top sirloin steak dry. Season all over with 1 3/4 teaspoons Morton kosher salt flakes and 1/2 teaspoon freshly ground black pepper. Let stand while you prepare the slaw.

2. 2.

   Thinly shred 8 ounces organic red cabbage. Core and cut 1 medium Cosmic Crisp apple into thin matchsticks. In a bowl, whisk together the slaw dressing:

   • 1 tablespoon Dijon mustard
   • 1 tablespoon olive oil
   • 1 tablespoon apple cider vinegar
   • 1/2 teaspoon Morton kosher salt flakes

   Toss the cabbage and apple with the dressing, then refrigerate in a covered container.

3. 3.

   Mix 2 tablespoons Dijon mustard with 2 tablespoons mayonnaise to make the sandwich spread. Cover and refrigerate.

4. 4.

   Heat a large heavy skillet over medium-high heat. Add 1 tablespoon olive oil, then sear the seasoned steaks for 8–12 minutes total, turning every few minutes, until the center reaches 130°F. Transfer to a clean board and rest for 5 minutes.

5. 5.

   Slice the beef very thinly across the grain. Spread it in a shallow metal container and nest that container in a larger bowl of ice water, keeping water out of the beef. Turn the slices occasionally for about 15–20 minutes, until chilled to 40°F or below, replenishing ice as needed. Cover once chilled.

6. 6.

   Cut 1 large baguette into 8 equal lengths and split each horizontally without cutting completely through. Pack the bread separately in a dry bag. Transport the chilled beef, slaw, and spread in sealed containers in an ice-packed cooler, keeping them at 40°F or below.

7. 7.

   At the party, lightly drain the slaw. Divide the spread, sliced beef, and slaw among the 8 baguette sections. Arrange on a platter and serve promptly as small entrée portions for 6–8 guests.

Want more detail? See the temperature guide.