Kitchen 56

Spice up your cocktail with gourmet eats

Chef Santos Famous Steak & Egg Sangweech

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Chef Chris Santos Says…

“A fun fact about chef life is that our happy hour is usually at midnight…or later. Just like everyone else, there’s nothing more satisfying after cooking for 1000 people than going out with your chef team and having some ice-cold Deers & Beers around some games of pool until last call. When the team regroups in the early morning to get their cooking stations ready for brunch service, I’ll make the perfect jumpstart for everyone to get us ready for battle! This is one of my favorites; Jägermeister adds a floral note to the tomato jam making the sangwich rich, hearty, and packed with flavor. When topped off with a runny sunny egg, it becomes the ultimate start to the day.”

Jägermeister perfectly balances the sweetness of the sugar and the tartness of the vinegar in the tomato jam. We love skirt steak, and we love breakfast sandwiches, but the tomato jam is really the star of the show.

Scroll Down for the Recipe and Cocktail Pairing By Nate Laird!

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

Meet Our Chef Meister

Chef Chris Santos

Celebrity Chef Chris Santos, our Chef Meister, and Jägermeister Ambassador believes that the front of the house & back of the house is the Heart of the House. The Heart of the House is one combined unit working together, passionately creating food, beverage & hospitality.

Regional Educator Mast-Jägermeister

Nate Laird

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.

Cocktail Pairing

Meister Michelada