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1
For the steak: Preheat the oven to 200 degrees F. Fill a large cast-iron skillet with 1 1/2 inches of oil and heat over medium-high heat.
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2
Sprinkle the steak strips with salt and pepper.
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3
In a shallow bowl, add the flour.
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4
In another shallow bowl, lightly beat the eggs.
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5
In another shallow bowl, add the breadcrumbs.
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6
Lightly coat both sides of the steak in the flour, then in the egg and then in the breadcrumbs.
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7
Pan-fry the steaks, however many can fit at a time, until golden brown on both sides, about 3 minutes per side.
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8
Remove the steaks from the oil and onto a baking sheet lined with a wire rack or paper towels.
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9
Season the fried steaks with salt and keep warm in the oven while you cook the rest, if need be.
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10
For the roasted red pepper sauce: Combine the almonds, Parmesan, oil, paprika, bell peppers, garlic and shallot in a food processor and blend until smooth, about 15 seconds.
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11
Season, and then place into a small saucepan and simmer for 5 minutes to take away the raw garlic bite and intensify the flavors.
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12
Set aside.
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13
For the sandwich build: Schmear some of the gorgonzola on the bottom half of the bread.
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14
Place the hot breaded steak on the cheese, then the roasted red pepper sauce and then the giardiniera.
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15
Repeat with the remaining ingredients.
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16
Cut in half and serve with extra red pepper sauce for smothering.
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17
Combine 2 cups water and the salt in a glass or non-reactive bowl.
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18
Mix until the salt is dissolved.
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19
Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine.
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20
Cover and refrigerate overnight.
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21
Day 2, drain and rinse the vegetables.
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22
In a clean bowl, mix together the oil with the oregano and pepper.
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23
Add the vegetables and mix to combine.
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24
Allow to marinate overnight.
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25
Giardiniera will only get better with time.
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26
After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.
