Kitchen 56
Spice up your cocktail with gourmet eats

Chef Santos Famous
Steak & Egg Sangweech
Recipe for Each Skirt Steak:
- Steak marinade
- Garlic mayo
- Tomato jam
- 1 beefsteak tomato, sliced into 4 pieces
- 4 brioche buns
- 1 butter
- 4 eggs
Marinade
- ½ cup soy sauce
- ½ cup Worcestershire sauce
- ½ cup Dijon mustard
- 5 garlic cloves, grated
- ½ cup Jägermeister
- 1 tbsp black pepper
- 1 ½ cup canola oil
Method:
- Place soy, Worcestershire, mustard, Jägermeister, garlic, and pepper in a blender. Slowly stream in the oil and emulsify.
- Pour marinade over the skirt steak and mix until all steaks are fully covered
- Marinate for 2 hours
Jägermeister Tomato Jam
- 5 oz onion, brunoise cut
- 10 oz. whole peeled canned tomatoes (strained and crushed)
- 3 oz. granulated sugar
- 3 oz. sherry vinegar
- 4 oz. Jägermeister
- 4 oz. Sriracha
Method:
- In a medium pot, add oil and sweat off the onion.
- Add rest of the ingredients into the pot
- Bring to a boil and lower to simmer
- Simmer until 2/3 of the liquid is gone
- Puree the mixture in a blender
- Cooldown and store
Garlic Mayo
- ½ cup mayo
- 5 cloves garlic, grated
- 2 tsp garlic powder
- 1 tsp salt
Method:
- Mix all ingredients in a bowl
For the Assembly
- Heat grill
- Add skirt steak to grill and cook on each side for 3 minutes or until medium-rare
- Rest steak on cutting board
- While steak is resting, add oil to a non-stick pan
- Add egg and cook it sunny side up
- Slice skirt steak into 1-inch-thick pieces
- Smear a small amount of butter on both sides of the brioche bun and toast on a grill
- Smear tomato jam on the bottom bun and garlic mayo on the top bun
- Add sliced steak on top of tomato jam followed by a tomato slice and top with a sunny side up egg
Bio:
Nate got his bartending chops working in Dives, Clubs, and Craft Cocktail bars in Reno, NV. From there, he went on to execute craft cocktails at some of the largest music festivals in the country, and in 2016 hung up his tins to join Jägermeister. He's an avid Cyclist, Gamer, and self-proclaimed funny guy.
Cocktail Inspiration:
Whether busting curses or just following up a legendary night out, sometimes a little breakfast food and a morning beverage are just what the body needs. Some might opt for beer, others for Bloody Mary’s, but I always find myself going for a Michelada! This Michelada is packed with fresh herbs and heat that pairs great with Chef Santos’ Sangwich while still holding its own flavor-wise.
Recipe:
- 2 parts Michelada Mix (Homemade or Store Bought)
- 1 part Teremana Blanco Tequila
- 1 Part Jagermeister
- 1 Lime Wedge Squeezed and Dropped in Glass
Garnish:
Chile Salt Rim & a Lime Wedge, Beef Jerky (Optional)
Method:
- Combine all ingredients in Glass
- Stir to Combine
- Top with preferred beer (Typically Mexican Lager)
- Garnish and enjoy.
Michelada Mix:
- 16oz Tomato Sauce
- 12 ounces orange juice
- 8 ounces lime juice
- 8 ounces Lemon
- 2 ounces Worcestershire sauce
- 2 ounces soy sauce
- 8 ounces preferred hot sauce (I like Valentinas)
- 4 Tbsp Sugar
- 2-4 Chipotle Peppers in Adobo (depending on preferred heat)
- 1 tbsp Adobo Sauce
- 3 fresh Jalapeños
- 5 garlic cloves
- 40 cracks black pepper (approx 2 tbsp)
- .5 tablespoon kosher salt
- .5 tablespoon ground cumin
Method: Combine all ingredients in a blender. Divide them into Bottles and Store them refrigerated.
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