Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Blackberry Farm’s Shaved-Beef Picnic Sandwich

Ingredients

1 strip loin

Chipotle Pepper Marinade

Peanut Sauce

Pepper Relish 

Balsamic Onion Spread

Large baguettes, slightly toasted

Romaine lettuce, whole leaves

Instructions

Clean the strip loin.  Pin it with a jacard (tenderize the beef).   Smear the Chipotle Pepper Marinade on 2 days prior to grilling it.  Grill over high heat to sear.  Finish the beef in to oven to an internal temperature of 120 degrees.  Chill.

Once chilled, shave thin on a slicer or with a very sharp knife.  Pour the Peanut Sauce over top of the sliced beef.  Mix thoroughly.  Build your sandwich:  cut a v-shaped top out of the whole baguette (like Subway).

Spread the Balsamic Onion Spread on the bottom of the bread.  Layer in romaine lettuce.  Layer in beef.  Top with Pepper Relish and the v-shaped bread.  Cut according to how large of a sandwich you want.

Yield: 12 servings

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more

Streusel

Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more