Smørrebrød Pepper, Salt and Sugar Cured Steak with Porcini Maynnaise

Salt, sugar and other spices  is  a popular method of preserving both meat and fish. The salt in the cure (a mix of salt, sugar and pepper in this recipe)) draws out moisture, transforming the texture and color of the meat and fish. After 24  hours in the refrigerator, the meat will lose 10-15% of its weight. This is a good method – it is easy to use at home with small pieces of meat and small fish. Larger pieces requires longer time and more space in the refrigerator. If you thinking that you prefer not to eat raw meat, think about the salt cured salmon – gravlak that people love and eat all the time.





















Salt Cured Steak with Porcini Mayonnaise and Arugula 

Makes 4

1 10-12 oz. rib eye or New York strip steak, trimmed of all fat and sinews

2-4 tsp. freshly ground black pepper

2-4 tsp. salt

2-4 tsp. brown sugar

4 tbsp. mayonnaise 

1-2 oz. dried porcini

1 cup arugula leaves, washed and dried

4 slices of buttered white bread 

To make cured steak, sprinkle with salt, sugar and pepper. Place in a deep dish. Cover and refrigerate for 1 day. If you want to eat the steak the same day, you can place the steak in the freezer for three hours. After slicing, give the meat an hour to reach room temperature.    

To make the porcini mayonnaise, grind dried porcini to a very fine powder in a blender. Add half of ground porcini powder to mayonnaise and stir porcini is absorbed.

 To assemble, do not remove salt mixture, cut the meat in very thin slices diagonally across grain and place as many slices as you wish on each piece of buttered bread covered with arugula leaves.  Make the porcini mayonnaise and place a large spoonful on top of the meat. Use the rest of the dried porcini to sprinkle over the sandwich.

(Comments are closed)