Chef Esdras Ochoa Makes Beer Glazed Steak Sandwich, Tastemade Collaborations

Need the perfect summer sandwich to make you look like a pro in the kitchen Chef Esdras Ochoa teaches you how to whip up a steak sandwich with cabbage and fennel slaw, made extra juicy with his Stella Upgrade: a beerinfused tonkatsu sauce that is jamming with flavor Ingredients: For the steak 10ounce centercut beef tenderloin 1 tablespoon olive oil 4 slices brioche bread, toasted For the tonkatsu sauce: 2 (12ounce) bottles Stella Artois 1, 2 small red onion, roughly chopped 1 star anise 1, 3 cup agave 1, 3 cup ketchup 1, 4 cup oyster sauce 2 tablespoons Worcestershire sauce 2 tablespoons chipotle in adobo For the slaw: 1, 4 red cabbage, thinly sliced 3 tablespoons kosher salt 1, 4 green cabbage, thinly sliced 1, 2 fennel bulb, fronds removed and thinly sliced 1, 4 cup Japanese mayo (Kewpie brand) For the beer mustard: 4 tablespoons mustard powder 1, 4 cup Stella Artois 1 teaspoon distilled white vinegar 1, 2 teaspoon powdered sugar Steps: To make the tonkatsu sauce: Place the tenderloin in a shallow ba