BLUE CHEESE STEAK SANDWICH WITH THE WORKS
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Mix the Worcestershire, olive oil, hot sauce, and 5 cloves of chopped garlic in a large glass baking dish. Add the steak and swish around, turning until evenly coated. Marinate at room temperature for 15 to 30 minutes, or cover and refrigerate for up to 4 hours, flipping the steak once or twice.
- Meanwhile, heat a large skillet over medium-high heat, add the olive oil and when shimmering add the onions. Cook, stirring occasionally; until the onions are brown, about 8 minutes, then stir in the garlic, salt, thyme, and hot sauce, cook until onions are tender, about 4 minutes more. Add the broth and scrape up any browned bits from the bottom of the pan. Cook until all the chicken broth is gone, and then season with pepper. Set aside.
- Preheat an outdoor grill or grill pan with a medium to medium-high heat.
- Remove the steak from the marinade and season 1 side with salt and pepper. Place seasoned side of the meat down on the grill. Cook the steak undisturbed for 5 minutes. Then rotate the meat about 90 degrees (don¿t turn it over) on the grill to make clear cross marks and grill another 2 minutes. Season the other side of the steak with salt and pepper and flip. Continue to grill until an instant-read thermometer registers 140 degrees F for medium, about 8 to 10 minutes. Transfer to a cutting board to rest for 15 minutes.
- Meanwhile, mash the blue cheese in a bowl with the mayonnaise or sour cream, lemon zest, and pepper, to taste. Set aside.
- Cut the rolls in half horizontally and brush the insides with olive oil. Grill until warm on each side, about 1 minute. Rub the toasted bread with the remaining clove of garlic.
- Thinly slice the meat across the grain and assemble the sandwiches. Spread a few tablespoons of the blue cheese sauce on each sandwich, top with some of the steak, onions, roasted tomatoes and watercress. Serve warm or at room temperature.
- Preheat the oven to 425 degrees F.
- Toss the tomatoes in a large bowl with the olive oil, thyme, garlic, salt and pepper. Transfer to a baking sheet cut side up and roast until soft and juicy, about 20 minutes. Serve.
GRILLED SKIRT STEAK SANDWICH W/AVOCADO & BLUE CHEESE SPREAD
Recipe created by chefs Mary Sue Milliken and Susan Feninger (The Too Hot Tamales) for the California Avocado Commission.We found these sandwiches very exciting and delicious! Since we use the grill year-round, we don't have to wait until summer. This would be a great weekend brunch or a nice evening meal - serve with a salad of sliced tomatoes with onions, maybe some type of starch and some nice cold beer or wine - depends on the occasion. :)
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- CALIFORNIA AVOCADO BLUE CHEESE SPREAD:.
- In a large bowl, combine avocados with blue cheese, lemon juice, hot sauce, and pepper.
- Mash with a fork until mixture is thoroughly combined.
- Taste and season lightly with salt (Note: careful here, blue cheese can be salty).
- STEAK SANDWICHES:.
- About 30 minutes before cooking, remove skirt steaks from refrigerator.
- Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
- Preheat grill or sauté pan to very hot.
- Pat skirt steaks dry.
- Brush steaks and onion and tomato slices with canola oil and season generously with salt and pepper.
- Grill or sauté steaks, 2 minutes per side for rare & allow steak to rest several minutes on a cutting board.
- Meanwhile, on the grill or in the same sauté pan, char the onion slices until just tender, separating into rings.
- Grill or sauté the tomato slices briefly, until lightly charred and warmed through.
- In a small bowl, combine olive oil, vinegar and thyme.
- Add grilled onion and tomato slices to vinaigrette mixture and toss gently.
- Spread toasted top halves of baguettes with California Avocado Blue Cheese Spread.
- Place on the upper level of the grill with the top closed, or under a broiler, until warmed, about 1 to 2 minutes.
- Arrange the charred onion and tomato slices on the bottom halves of the baguettes.
- Slice the steak thinly, at an angle across the grain, and place over the vegetables.
- Drizzle steak with any leftover balsamic vinaigrette.
- Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.
- *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition Facts : Calories 859.5, Fat 55.6, SaturatedFat 14, Cholesterol 84.8, Sodium 995.3, Carbohydrate 51.5, Fiber 12.6, Sugar 3.6, Protein 42.2
GRILLED CHEESE AND AVOCADO SANDWICH
Who doesn't love a grilled cheese sandwich? This version kicks it up a notch with avocado, tons of cheese and extra-crispy bread. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Spread 3 tablespoons butter on 1 side of bread slices. Place bread, butter side down, in a large cast-iron skillet or on an electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie; add avocado slices. Sprinkle cheddar cheese mixture evenly over avocado slices. Top with remaining bread slices, toasted side facing inward. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts : Calories 773 calories, Fat 60g fat (28g saturated fat), Cholesterol 122mg cholesterol, Sodium 1023mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 6g fiber), Protein 26g protein.
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