The Fight Club is a roast beef club sandwich. Chef Andrew starts by using black Angus strip loin, which he prefers for its tenderness and marbling. Andrew trims off the tough sinew and back fat from the meat, seasons it with a fenugreek mixture, sears it in oil, and then roasts it until it's medium-rare. After letting it rest and chill, he slices the roast beef thin and assemble the sandwich with toasted white bread, brown butter mayonnaise, bacon, roasted tomatoes, shredded iceberg lettuce (or "shrettuce" as he calls it), and finally, he cuts it in half to create a beautifully balanced sandwich with different textures and flavors.
Fight Club Sandwich
black Angus strip loin / roast beef / fenugreek mixture (including basil, thyme, rosemary, salt, black pepper, chili flake, and fenugreek) / bread / bacon / brown butter / egg yolks / lemon / black pepper / tomatoes / iceberg lettuce
From Prep to Plate
Seth Tillman visits Fight Club on Capitol Hill to try one of D.C.'s best sandwiches: the Fight Club roast beef club sandwich using black Angus strip loin. Chef Andrew Markert demonstrates how to choose the right cut of meat, how to cut the strip loin, how to season it with a delicious fenugreek mixture, and prepare it to perfection. Chef Andrew also shares his secret brown butter mayonnaise recipe that elevates this classic sandwich to a whole new level. Whether you're a sandwich lover or just looking for a tasty meal, this video is a must-watch!