Bistro Steak Sandwich With Seasoned Potato Chips Food

STEAK SANDWICH

Steps:

• Gather the ingredients.
• Pound the flank steak to tenderize . Season it all over with salt, pepper, and Worcestershire sauce. Cover and let marinate for at least 30 minutes, or up to 4 hours.
• In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the steak. Cook for 3 minutes, without moving, then flip and cook for an additional 3 minutes for a rare to medium-rare steak. If you like it more well done, you can cook it longer. Remove the steak from the heat and set aside. Tent with foil to keep warm.
• Add butter to the same pan and melt over medium-low heat. Add the onions and sauté for 20 minutes or until the onions are softened and starting to caramelize.
• While the onions cook, prepare the horseradish mayo.
• Preheat the broiler to high. Whisk together the mayonnaise, horseradish, garlic, and sour cream.
• Brush the rolls with oil and toast directly on the oven rack under the broiler or in a pan until golden brown. Watch closely as the bread can burn easily.
• Slice the steak against the grain .
• Slather the horseradish mayo over the cut sides of each roll. Divide steak between the rolls, then add the cheese, half of the onions, and arugula. Serve immediately and enjoy.

BISTRO-STYLE BEEF STEAK SANDWICH

Steps:

• Stack beef steaks; cut lengthwise in half and then crosswise into 1" strips.
• Heat 1 Tbl. olive oil in non-stick skillet over med-high heat til hot.
• Stir-fry beef strips and garlic (1/2 batch at a time), 1-2 minutes or til outside surface is no longer pink.
• Remove from skillet and season with 2 Tbl. soy sauce and pepper.
• Reduce heat to medium.
• Add 2 teaspoons oil to pan (if needed), and stir-fry onion 5 minutes.
• Add mushrooms and continue cooking 2-3 minutes or til veggies are tender.
• Add red pepper, wine and remaining 1 Tbl. soy sauce, bring to a boil.
• Reduce heat and return beef to skillet.
• Heat through.
• Pile beef mixture onto bottoms of rolls.
• Top each with 2 slices cheese.
• Place on cookie sheet with tops next to bottoms cut side up, and broil just til cheese is melted and inside tops are lightly toasted.

BISTRO STEAK

Steps:

• Brush four 12-ounce boneless rib-eyes with canola oil, season with salt and rub with Chili Spice Rub (recipe below) on one side. Grill rub-side down over high heat, 3 to 4 minutes. Flip, cover and grill 5 to 6 more minutes (for medium-rare). Serve with Bar Americain Steak Sauce (recipe below).
• Whisk all of the ingredients in a bowl.
• Whisk all of the ingredients in a bowl. Cover and refrigerate at least 30 minutes or up to 1 day. Bring to room temperature before serving.

BISTRO STEAK SANDWICH WITH SEASONED POTATO CHIPS

Steps:

• Place garlic bread on a large sheet pan, and bake according to package directions.
• Slice onions thin and microvave covered on high for 5 minutes.
• Heat a pan on medium-high for 5 minutes, while the onions are in the microwave.
• Season steaks with rub, and cook 5-10 minutes , or until browned.
• Turn steaks over and repeat, until done, it should have a medium-rare doneness.
• Remove steak from pan, and lightly cover with foil.
• Chop parsley, and then add the parsley, onions, and vinegar to pan.
• Cook 3-4 minutes or until the onions are carmelized.
• Slice steal into 1/2 inch pieces, and place steak and onion mixture over one garlic bread half.
• Sprinkle with cheese, and top with other garlic bread half.
• Cut sandwich into 6 pieces.
• FOR THE SEASONED CHIPS:.
• Combine 2 tablespoons butter, melted with 2 pressed garlic cloves.
• Add 1/4 cup freshed parsley.
• Toss 6 ounces plain potato chips with butter mixture.
• Bake on medium sheet pan at 450 degrees for 3-5 minutes.

FRENCH BISTRO STEAK ON GARLIC CROUTES AND POTATO FRITES

Steps:

• Potato Frites:.
• Preheat oven to 400 degrees.
• In bowl, toss potatoes with oil, thyme, salt and pepper.
• Arrange on foil-lined rimmed baking sheet.
• Bake, turning once, for 40 minutes or until tender inside and crisp outside.
• While potatoes cook, start the Bistro Steak.
• Bistro Steak On Garlic Croutes:.
• Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil. Toast on baking sheet for 10 minutes or until golden.
• Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak, if needed.
• Roll edges in peppercorns to coat.
• In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned. Transfer to plate; cover and keep warm.
• Add wine and stock to skillet; bring to boil, scraping up any brown bits. Boil for about 1 minute or until reduced by half. Remove from heat.
• Stir in red pepper, shallot, butter and any juices accumulated on plate.
• Cut steaks in half; place on croûtes.
• Pour sauce over top.
• Serve with Potato Frites.

BBQ BISTRO SANDWICHES

Steps:

• Start by turning your bbq to a low heat and close the lid to let it heat up.
• Assemble sandwiches by spreading 1 tablespoon of yumm sauce on each piece of bread. Add roast beef, spinach, tomato, zucchini, and provolone.
• Brush bread liberally with oil
• Place onto the grill and let sit for 1-3 minutes or until you get defined grill lines and cheese melts.
• Remove, cut in half and enjoy!

BISTRO TURKEY SANDWICHES

Steps:

• In small skillet over medium heat, cook onion and 1 t brown sugar in oil for 8-10 minutes or until golden brown, stirring frequently.
• Stir in salt and cayenne.
• Combine the mustard, apple cider and remaining brown sugar; spread over bun bottoms.
• Layer with lettuce, pear, turkey, basil and cheese.
• Top with caramelized onion.
• Replace tops.