Donny Enriquez | Chef Donny: Cooking with Guests
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00:00Yo, Megan, what's for lunch?
00:03Steak sandwiches.
00:04Let's get cooking.
00:05I'm a private chef, cook for money, yeah.
00:07Guys, welcome back to What's for Lunch.
00:09Megan making money.
00:10Welcome to the kitchen.
00:11I'm super excited.
00:12I'm hungry, and I'm ready to eat.
00:14Well, good, you're in the right place.
00:16So steak sandwich, we're keeping it pretty simple.
00:18We have some nice rustic French bread, New York strip steak,
00:20a little burrata cheese, and I have some arugula.
00:22And we're going to pickle up a shallot.
00:24Pretty simple.
00:25We're not reinventing the wheel with this one.
00:27Just easy, good steak sandwich.
00:28Let's get started.
00:29Can you peel that for me?
00:30I can.
00:31And we're also going to fry up some of the garlic here.
00:33We're going to make a little garlic crisp.
00:35Oh, yum, okay.
00:36Just a little bit of crunch.
00:37We're kind of freestyling this, because steak sandwich isn't really,
00:40like I said, it's not that complex.
00:42So I'm going to infuse some blueberries with that shallot.
00:44Oh, yum.
00:45We're going to make a little quick pickle vinaigrette for that
00:47and for the dressing for the arugulas.
00:48Steak sandwiches, do you eat them a lot?
00:50Is it something you make?
00:51I like to do it with, like, leftover steak.
00:53It's, like, my favorite thing to do.
00:54If I know that I'm going to want steak sandwiches,
00:56I'll always do it, like, more of the rare side.
00:58Okay.
00:59So the next day it's not, like, completely overdone.
01:01Do you keep it cold, though?
01:02Yes.
01:03Okay, cold steak sandwiches.
01:04Those are nice.
01:05Steak's the best leftover.
01:06A, you can do steak and eggs in the morning.
01:08Oh, yeah, it's so good.
01:09Or breakfast and then steak sandwiches.
01:10So for this, we're going to go as thin as possible.
01:13And there, we're done.
01:14We're done.
01:15My hands are so sweaty.
01:17Just watching you do that, yeah.
01:19Looks like something that you could use easily in a horror movie
01:22or torture in general.
01:24Okay, so we're going to do the shallots in there,
01:27a little bit of sweetness from the blueberries,
01:28and then we're going to cover this with some vinegar.
01:30So it's going to quickly pickle,
01:31just take some of the rawness out of that shallot
01:33while we do everything else.
01:34How long does it take to do a quick pickle?
01:36Like 10 to 15 minutes, honestly,
01:38the vinegar will start breaking it down,
01:40it'll start getting a little softer,
01:41a little less harsh, take some of that bite out.
01:43If you want to slice this in half.
01:44Okay.
01:45And look at that, you're a pro.
01:46Hand on top, great slice right there.
01:48Do you cook a lot for your family?
01:50Yeah.
01:51Like, are you cooking every night almost?
01:52I try to.
01:53If I can get home and have enough time to, like, you know,
01:54throw something decent together,
01:56I would much rather, like, have them have, like,
01:58a nice whole meal whenever I get home.
02:00My mom always cooked no matter, like, how busy she was,
02:02so I kind of...
02:03That's nice.
02:04Kind of take after that,
02:05see if I can have time to make a nice, good meal for them.
02:07So these are going to go quick.
02:09You don't want it to get bitter.
02:10You don't want it to get bitter,
02:11so just until it starts to turn light brown.
02:13And that'll be that.
02:14It already smells so good in here.
02:16Yeah, garlic will do that.
02:17What's your go-to quick meal if you're cooking for the kids?
02:19Like, what can you throw together fast?
02:21Chicken, like, fajita or quesadilla.
02:23Ooh, okay.
02:24It's got kind of, like, that fajita taste to it
02:26that they just love.
02:27They love tortillas.
02:28So with the steak, it's very easy.
02:30You're just doing salt on each side,
02:31and then we're searing it just to get that nice medium rare.
02:34And here I'm just going with avocado oil,
02:36a nice high smoke point.
02:37A lot of people also over-season steak.
02:40All you really need is salt.
02:41All you need is salt.
02:42I don't even do pepper unless I'm doing it on the grill.
02:44People go back and forth.
02:45The debate never ends.
02:46It can burn and turn bitter.
02:47So I like to do just salt,
02:48and I'll crack some fresh pepper on the slices,
02:50but I don't mind.
02:51I don't like pepper on steak.
02:52And then salt the other side.
02:53We'll let that go.
02:54It won't touch it.
02:55We'll have a beautiful medium rare steak.
02:56A little Dijon mustard and mayonnaise.
02:58Just a little olive oil on this.
02:59We'll toast it up.
03:00You're from Louisiana.
03:01Yep.
03:02You do a lot of gumbos.
03:03Oh, yeah.
03:04Yeah?
03:05What's your go-to, like, Louisiana,
03:06Southern Creole dish that you have to pick?
03:08If I have to pick, I do love my gumbo.
03:10We should do a Southern episode.
03:12I would love to.
03:13Let me check.
03:14Ooh!
03:15Beautiful crust on that.
03:16Just a little olive oil and lemon juice mixture.
03:18Okay.
03:19So a little bit of that in there.
03:20And then we're going to take a little bit of our vinegar
03:22from this pickling.
03:23Love that.
03:24A little blueberry vinegar in there.
03:25We'll just go pepper, salt.
03:28That's our mix there.
03:29Beautiful.
03:30Steak is done.
03:31We'll let that rest for a little bit.
03:32We have a nice toast on the bread that's, like, perfect right there.
03:34I'm just going to spread this nice Dijon and mayo mixture on this.
03:38We'll slice that steak up, and then we'll call it good.
03:41That's a great sound right there.
03:42Yeah, it is.
03:43As far as cooking goes, do you think mayo is, like, the most versatile?
03:47Yeah, I think so.
03:48That's why I've never understood people that don't like mayonnaise.
03:51I'm a huge—
03:52I love mayonnaise.
03:53I don't want to say there's not a taste because there's definitely a taste,
03:55but it's like you need a little something on your sandwich to help it slide down your throat.
03:59I call mayonnaise, gross enough, food lube.
04:01It just, like, helps go down the throat.
04:03Wow, that's unpleasant.
04:05I don't know if I love that.
04:06Now I can't unhear that.
04:08So every time I see mayonnaise now, I'm going to think food lube.
04:10But it works.
04:11I hate that.
04:12God damn it.
04:13All right, let's build this sandwich.
04:15We're going to go with the lettuce mixture first so it kind of holds.
04:19There's a little bit of a barrier.
04:20The bread doesn't get soaking wet with the cheese and the steak.
04:23And I like super thin for steak sandwiches so you're not chewing on, like, you know, a chewy piece.
04:27And that's why I picked a strip, too, because there's less fat.
04:29Like, a ribeye would be a little too fatty to have in a sandwich unless you cut it the right way.
04:33Right.
04:34And now I left this more on the medium, like, the rarer side, which is where I like it.
04:38It's a good—we have good prime beef right here.
04:40And my mouth's still watering.
04:41And the salt just on that sliced steak.
04:45Beautiful.
04:46And then some of this burrata.
04:48And this we're just going to pull.
04:49Burrata's so good.
04:50So good.
04:51So good.
04:52So good.
04:53And then just a couple of these shallots now that have pickled.
04:55Beautiful.
04:56And then a little bit of those garlic crisp on top.
04:58And we have here, Megan, a delicious steak sandwich.
05:01Now, for the sandwich, for the coup de gras.
05:03Cheers.
05:04Oh, I'm falling out.
05:05Cheers.
05:09Mm.
05:10Mm-hmm.
05:11Mm-mm-mm.
05:12All right, guys, that's going to do it for this episode of What's For Lunch.
05:14Thank you so much, Megan.
05:15Thanks for coming by.
05:16We'll see you next time.
05:17Cheers.
05:18That's really good.
05:19It's good, right?
05:20It's really good.