March 31, 2014

Masterpieces – Excelsior Jones

So you’re known for great coffee, but what about your food offering?
Do you have a sandwich on your menu that causes the same sort of queues that your morning caffeine junkies are forming every day?  Would you like to see them back again later in the day with that same crazed look in their eye, but this time desperate for a food fix that only you can satisfy?

Well, then check out these lip smacking recipe using an often forgotten cheaper cut of beef: flank to create luxury tasting meals that are actually affordable to make and sell.  Rare Medium would like to thank Chris from Excelsior Jones for sharing his culinary secrets with the rest of us!


Flank Sandwich with Radicchio, Onion Rings & Romesco Sauce


Created by Chris Georgakopoulos
Excelsior Jones, Ashfield, Sydney
Serves 4

• Flank steak – approximately 550 g
• 2 medium brown onions
• 200 g plain flour
• ½ tsp baking powder
• 400 ml icy cold soda water
• 2 red capsicums
• 4 cloves garlic unpeeled
• 1 large tomato
• 125 g whole blanched almonds
• 1 tbsp chardonnay vinegar
• 3 tbsp extra virgin olive oil
• ¼ tbsp paprika
• Salt
• Freshly ground pepper
• Cottonseed oil for frying
• 8 slices harvest grain bread toasted
• 1 head treviso radicchio, washed and dried

Ensure steak is at room temp, season with salt and pepper, drizzle with oil, place on char grill and cook for 3 to 4 minutes on each side (until medium rare). Remove from grill and put in a warm place to rest.
Peel onions and cut into 1 cm thick rounds; separate rounds into rings.
In a bowl, combine flour and baking powder, a pinch of salt, add soda water, whisking until mixture is smooth.
Dip onion rings into batter and fry in 180˚ oil until golden brown, turning to brown both sides. Remove and place on paper towels.
Pre heat oven to 200˚. Place capsicum, tomato and garlic on an oven tray; roast for 15 to 20 minutes until skins have blistered.
Remove from oven and peel away burnt skins from the capsicum, garlic and tomato. Remove seeds from tomato also.
Add all vegetables and almonds to a food processor and blend until almost smooth.
Add chardonnay vinegar, extra virgin olive oil, paprika, salt, and process until combined.
Thinly slice steak against the grain and assemble steak, radicchio, onion and romesco into the harvest grain bread sandwich.



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