Chef Taryn Wa of Savoury Chef Foods, a former chef to the stars, crafts an Oscar worthy snack, inspired by Best Picture nominee The Wolf of Wallstreet.

Recipe: Mini ‘Steak Sandwiches’

Yield: 10 servings

Ingredients

125 g beef ribeye steak, cut ¾” thick

salt and pepper to taste

5 mL olive oil

10 pieces garlic bread fingers*

50 mL chimichurri*

10 g crispy shallots*

*See accompanying recipes below

Method

    Rub steak with olive oil and season with salt and pepperGrill to desired doneness (rare-medium rare!)Let rest for 2 minutesSlice strips of beef into 1cm slicesPlace 3 slices of ribeye on the hot garlic bread finger and drizzle with chimichurriGarnish with 3 rings of crispy shallot.

Chimichurri

Ingredients

1 small garlic clove, minced finely

1 small shallot, chopped finely

5 mL parsley, chopped

1 pinch dried oregano

15 mL sherry vinegar

25 mL extra virgin olive oil

salt and pepper to taste

Method

    Mix all ingredients togetherSeason with salt and pepperLet sit for at least 1 hr before serving

Garlic Bread

Ingredients

1 small ciabatta/pizza bianca/focaccia loaf

10 mL chopped parsley

2 cloves garlic, minced finely

10 g unsalted butter, softened

salt and pepper to taste

Method

    Bring butter to room tempMix parsley, garlic, butter and salt and pepper togetherCut the bread in half width wise (as though you are cutting the bread to make a sandwich)Cut the pieces into 2″ x 1″ rectangles, to be used as the base of the sandwich.Spread each “finger” with garlic butterBake in the oven until crisp and goldenServe hot

Crispy Shallots

Ingredients

1 shallot

2 Tbsp cornstarch

oil for deep frying

Method

    Heat oil in a medium sized pot to 300 degrees – be sure to have the oil fill the pot only ½ waySlice shallots as thinly as possibleToss shallot with cornstarchDeep fry just until goldenRemove from fryer and season with salt and pepper

Drain on paper towel

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