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White BBQ sauce comes from Alabama and is often enjoyed with chicken; here, it’s the perfect condiment to pair with grilled steak.
Watch the full cook along with Chef Nir on Rosh Chodesh Club!
1 pound rib eye steak
1 baguette or sourdough, sliced
kosher salt
fresh ground pepper
chopped garlic, to taste
fresh herbs, to taste (I used oregano)
1/2 cup washed arugula
1 teaspoon Tuscanini Truffle Oil
1 teaspoon parve (vegan) Parmesan cheese
1 teaspoon coarse sea salt
3 to 4 tablespoons White BBQ Sauce (recipe follows)
1 cup Gefen Mayonnaise
1/4 cup Tuscanini Apple Cider or white vinegar
1 tablespoon Haddar Dijon Mustard
1 teaspoon mustard seeds
1/4 teaspoon thyme
1/8 teaspoon oregano
1/8 cup non-dairy cream or water
1 teaspoon brown sugar
2 teaspoons ground raw horseradish
1 teaspoon Tonnelli Worcestershire Sauce
1 teaspoon fresh lemon juice
1 teaspoon hot sauce (Frank’s)
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon chili powder
salt, to taste
pepper, to taste
Put all ingredients in the blender and blend for 30 to 45 seconds.
You have white BBQ sauce! Great for sauces and marinades.
Rub the steak with chopped herbs, garlic, salt, and fresh pepper. Let rest to reach room temperature.
Grill to desired doneness. (I recommend medium-rare – an internal temperature of 130 to 135 degrees Fahrenheit.)
Remove the steak from the grill and let sit few minutes.
While grilling, cut baguette in half and rub on pesto “butter.” Toast the baguette.
Toss the arugula with the sea salt, truffle oil, and parve Parmesan, then let sit one minute.
Slice the steak into thin slices.
Spread one to two teaspoons of White BBQ Sauce on the bottom bread, then place sliced steak, truffle arugula, and more of the White BBQ Sauce.
Cover with the top bread and slice into small slices or in half.
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