The forest floor is filled with herbs just waiting to be foraged – and one of them is Garlic Mustard.
If you love outdoor cooking, Gordon P., hunter, fisherman and outdoor enthusiast, will show you how to transform Garlic Mustard into a delicious chimichurri, perfect for a steak 'n' cheese sandwich made with fallow – of course prepared outdoors on the griddle.
Tip: If you don't have access to fallow, you can use high-quality organic beef.
Serves: 4 people Prep time: 30 minutes Cooking time: 30 minutes
Ingredients
The meat and marinade
800 g fallow (inner loin or outer loin) – beef can be used as an alternative
Soy sauce
Brown sugar
Dijon mustard
Freshly ground pepper
Cooking oil
2 crushed garlic cloves
Wild chimichurri
A large handful of wild herbs (primarily Garlic Mustard, supplemented with ramson and sorrel)
1 finely chopped red chili
Olive or rapeseed oil
Apple cider vinegar
Lemon juice
Finely grated lemon zest
Salt and pepper
Sandwich
Good sandwich bread (e.g. sourdough or thick slices of brioche)
Butter for toasting
8 slices of Emmental
Dijonnaise (mayonnaise mixed with Dijon mustard)
Optional: hazelnut schnapps for flambéing
Sides
Good chips, e.g. salt and vinegar flavoured
Method
Marinating – preferably the day before
Prepare the meat at home. Mix the marinade and coat the fallow in it. Let it marinate for as long as possible.
Wild chimichurri
Before you settle down to make your chimichurri, get the fire going.
Finely chop the herbs and mix them together with oil, vinegar, chili and lemon.
Season to taste with salt and pepper.
Cooking
Heat the griddle to high heat.
Place the fallow on the hot griddle and cook it hard to get a good crust.
Remove the meat and let it rest for 10 minutes.
Toast the sandwich bread in plenty of butter until it is crispy and golden.
Remove it and spread with Dijonnaise.
Then slice the meat thinly – it should be pink inside.
Place the slices back on the griddle in four portions, lay Emmental on top and cover with a lid for a moment until the cheese is completely melted over the meat.
Optional, flambéing: carefully pour hazelnut schnapps over the meat and set it alight. Let the flames die out on their own.
Serving
Transfer the melted meat portions onto the toasted bread, top with a good spoonful of wild chimichurri and serve with chips on the side.
