About the Dish

8 ounces Grass-Fed Sirloin
1 packet Tamari
6 ounces Sweet Peppers
1 Red Onion
1 1/2 ounces Green Onion
2 cloves Garlic
1 tablespoon Spice Blend
2 Buns
2 packets Mayonnaise
1 teaspoon Honey
2 tablespoons Apple Cider Vinegar
3 ounces Watercress
1 1/2 ounces Cheddar Cheese
Per Serving
Calories 740
Total Fat 41 g
Saturated Fat 12 g
Trans Fat 0 g
Cholesterol 115 mg
Sodium 1300 mg
Total Carbohydrates 60 g
Dietary Fiber 5 g
Sugar 20 g
Protein 41 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

IPA

Some dishes just demand an IPA; a steak panini is one of those dishes. We suggest you run against the pack and get a West Coast style IPA as opposed to the recently popular New England style. Give Highland AVL IPA a try—its piney notes will make the sweet peppers stand out more.

Highland AVL IPA, Asheville, North Carolina

Zinfandel Blend - Napa Valley, California

Ripe and powerful notes of blueberries and blackberries will pair well with the steak panini. Zinfandels are known for their fruit structure and their capabilities to pair well with rich comfort foods like the panini here.

Venge ‘Scouts Honor,’ Zinfandel Blend, Napa Valley, California

METHOD

1
In a bowl, combine steak, tamari, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Turn to coat.
2
MISE EN PLACE • Discard pepper stems and seeds. Thinly slice flesh. • Chop green onion, keeping white and green parts separate. • Peel and chop garlic. • Peel, halve and thinly slice onion. • Split rolls. • Discard any tough watercress stems. Cut or tear leaves into bite-size pieces.
3
• Place a sauté pan over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add steaks. Cook without disturbing until browned on bottom, about 2 minutes. • Flip steaks. Cook without disturbing until browned on other side, 1-2 minutes. • Transfer to a plate. Cover, and keep warm.
4
• Return pan to medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add half of peppers. Cook, stirring, until peppers are shiny, about 1 minute. • Add red onion, onion whites, garlic and Italian spice. Cook, tossing occasionally, until vegetables are just tender, about 2 minutes.
5
• Toast buns as desired. • Spread with mayonnaise.
6
While bread toasts: • In a large bowl, whisk together honey, vinegar, 1/4 teaspoon kosher salt and 1 tablespoon olive oil. • Toss in remaining red pepper and watercress.
7
• Thinly slice steak against the grain. • Pour steak juices over peppers.
8
• Fill rolls with steak, peppers, cheese and onion greens. • Serve with watercress salad, and enjoy!

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