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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 beer-infused tonkatsu sauce that is jamming with flavor! Ingredients: For the steak - 10-ounce center-cut beef tenderloin 1 tablespoon olive oil 4 slices brioche bread, toasted For the tonkatsu sauce: 2 (12-ounce) 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
