Pastrami Steak w/ Pan Sauce. Sometimes you are craving for that comforting sandwich. This quick and easy pastrami sandwich will definitely fulfil your needs. Grilled Flank Steak "Pastrami" - Pastrami-Spiced Beef Flank Steak.

Try this juicy rib-eye for two with our tangy gherkin ketchup and red wine and pastrami sauce. Pour off the fat from the pan, discard the garlic and thyme and wipe out with kitchen paper. Slice the steak against the grain and drizzle the sauce on top to serve. You can cook Pastrami Steak w/ Pan Sauce using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pastrami Steak w/ Pan Sauce

It's 1/2 of Vienna pastrami loin.
You need 1 of large shallot; minced.
It's 13 1/2 oz of coconut milk.
Prepare 3/4 C of sherry.
Prepare 1/2 C of beef stock.
You need 1/3 C of country dijon mustard.
You need of olive oil; as needed.

In other words: the short way, not the long way. Pastrami, the popular New York City deli item, probably came to us via the Romanians, who prepared their meats (one in particular, pastrama) by smoking. Although our pastrami isn't smoked, it is similarly coated with coarse pepper and other aromatic spices. Pastrami was created by the Slavic Jews who adapted a Romanian pork recipe called Pastrama and used beef instead and it became very popular in Jewish delicatessens.

Pastrami Steak w/ Pan Sauce step by step

Cut loin into 3/4" steaks..
Heat oil in a large saute pan. Do not season steaks. Sear on each side and set aside..
Add shallots. Saute until nearly caramelized. Add oil if necessary to avoid burning..
Add sherry. Scrape up brown bits with a kitchen spoon. Add stock. Reduce by 1/2..
Add mustard. Whisk. Add coconut milk. Cook for 2 minutes..
Variations; Cream, vinegar, red wine, bourbon, beer, thyme, basil, parsely, scallions, onions, crushed pepper flakes, chives, cayenne, beef tenderloin, pork, chicken,.

Potato gnocchi is pan-fried until crispy, and tossed with a pastrami ragu and fresh snipped chives. It's a delicious meal to make for a special dinner! · Rich Torrisi and Mario Carbone put a clever twist on their gnocchi recipe by using deli pastrami in the sauce. Feel free to use it on any kind of pasta. But in the meantime, this pastrami-spiced beef flank steak should do nicely. You can't get the texture and color of a real "pastrami" without the curing step, where the meat is soaked in a brine, before being spiced/smoked, but you can get pretty close to the flavor, using the spice rub seen herein.