Neapolitan Steak Sandwich
A stuffed Neapolitan-style dough sandwich filled with seared steak strips, green asparagus, and marinated cherry tomatoes. Recipe by @blackbeardbbq
Ingredients for 2 pockets:
- 600g Caputo flour
- 380g water
- 18g salt
- 0.33 g fresh yeast
- 500 g steak strips (e.g. entrecôte)
-
2-3 tsp "The Winner Steaks It All - Garlic Style" from Rock'n'Rubs - 1 bunch green asparagus
- 300g cherry tomatoes (halved)
-
2 tsp Rock'n'Rubs “feta” - a little balsamic vinegar and olive oil
- Fresh hard cheese (e.g. Parmesan)
Preparation
- 1
Prepare the dough
Dissolve the yeast in the water, add the flour and salt, and knead the dough for 10-15 min. Then let it rise for 2 hours at room temperature, shape into 4 dough balls, and leave to mature for a total of 24 hours.
- 2
Prepare the filling
Season the steak strips with "Winner-Garlic" and sear them over high heat. Cook the asparagus in olive oil until tender-crisp. Marinate the halved tomatoes with "Schafskäse" and a little balsamic vinegar.
- 3
Bake and fill the dough
Roll out the dough balls into rounds, brush one side with olive oil, and fold them over. Bake at 400°C+ until they puff up. Then open the pocket, add the asparagus first, then the steak and marinated tomatoes, and top with freshly grated hard cheese.
