Steak Salad Sandwiches With Capers Food

SEARED BEEF SALAD WITH CAPERS & MINT

Steps:

• Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Drain.
• Meanwhile, measure all the dressing ingredients in a large bowl and season with black pepper. Stir and crush the herbs and capers with the back of a spoon to intensify their flavours.
• Brush a little oil over the steak and grind over some black pepper. Heat a non-stick frying pan over a high heat and cook the steak for 4 mins on one side and 2-3 mins on the other, depending on the thickness and how rare you like it. Transfer to a plate to rest while you carry on with the rest of the salad.
• Mix the warm vegetables into the dressing until well coated, then add the lettuce and toss again. Pile onto plates. Slice the steak and turn in any dressing left in the bowl, add to the salad and serve while still warm.

STEAK SANDWICH

Steps:

• Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
• Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
• To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
• Mustard Mayo:
• Whisk the ingredients together in a small bowl. Serve at room temperature.
• Yield: 1 cup

STEAK SALAD SANDWICHES WITH CAPERS

Steps:

• Combine cooked steak, capers, cornichons, red onion, Dijon mustard, and 2 tablespoons mayonnaise in medium bowl; toss to blend. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Arrange bread on work surface. Spread slices with remaining 3 tablespoons mayonnaise. Divide steak salad among 4 bread slices. Top salad on each with 2 tomato slices and 1/4 of arugula. Press second bread slice, mayonnaise side down, onto each sandwich. Cut sandwiches diagonally in half and serve.

TUNA WITH CAPERS, OLIVES AND LEMON

Steps:

• In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
• Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

STEAK WITH CAPER SAUCE

Steps:

• Season the steak generously on bothl sides with salt and pepper.
• Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat until shimmering, and set your steak in the pan.
• Cook about 4-5 minutes on each side for medium, or until a meat thermometer inserted into the thickest part of the steak registers 135 degrees F.
• When you have only a minute or two left of your cooking time, add 1 tablespoon of butter to the pan to finish your steak.
• Remove the steak from the pan and let it rest.
• Using the same pan, turn the heat down to medium, then add the remaining 1 tablespoon olive oil.
• Add the shallots and cook, stirring occasionally, for 2 minutes.
• Add the garlic and cook, stirring frequently, for another minute.
• Stir in the white wine, brandy, capers, and caper brine. Bring to a simmer, stirring to scrape up the browned bits on the bottom of the pan.
• Turn the heat down to medium-low, add the remaining 2 tablespoons butter, and cook for another 2-3 minutes until the butter is melted and the sauce thickens.
• Slice the steak and transfer to a platter.
• Pour the sauce over the steak and finish by snipping a few chives over the top. Smaklig måltid!

BEEF SALAD SANDWICH FILLING

Steps:

• Stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic powder in a bowl until thoroughly combined.

GRIDDLED STEAK SANDWICH WITH OLIVE & CAPER BUTTER

Steps:

• Put the butter in a small bowl and season with pepper. Finely chop the olives, capers and thyme leaves and stir into the butter. Chill until ready to use.
• Heat a griddle pan or barbecue until smoking. Brush the steak with a little of the oil and lay on. Cook for 3-4 mins each side, then transfer to a board and cover with foil to rest.
• Cut the ciabatta loaf in half, brush the cut side with remaining oil and place cut-side down on the griddle pan for 1-2 mins, until charred. Place the steak on the bottom half of the loaf and spoon the butter over it. Add the lettuce leaves and sit the top of the loaf on.

SICILIAN STEAK SANDWICH

Steps:

• Combine artichoke hearts, mayonnaise, Parmesan cheese, lemon zest, lemon juice, red pepper flakes, salt, and black pepper in a food processor or blender. Blend until smooth. Cover and refrigerate until ready to use.
• Heat olive oil in a large pot or Dutch oven over medium-high heat. Stir tri-tip steak slices into the hot oil and cook, stirring constantly until they begin to brown, about 3 minutes. Sprinkle with Italian seasoning, salt, and black pepper. Add onion, yellow pepper, orange pepper, sweet hot peppers, and garlic basil spread; cook and stir until onion begins to soften, about 5 minutes. Stir in mushrooms, capers, Marsala wine, and anchovy fillet and cook until mushrooms are browned and wine has evaporated, about 5 minutes.
• Place provolone cheese and Gorgonzola cheese on top of the hot beef mixture and gently fold until cheese is melted, about 2 minutes. Remove beef-cheese mixture from heat.
• Spread each hoagie bun with about 1/4 cup artichoke aioli. Spoon beef-cheese mixture into buns and garnish with basil.

STRIP-STEAK SANDWICHES

Steps:

• Preheat a grill.
• In a small bowl, combine 2 tablespoons of olive oil with the lemon zest, rosemary, crushed red pepper, 1 tablespoon of sea salt and 1/2 teaspoon of pepper- Rub the mixture all over the steaks and let stand for 10 minutes.
• Meanwhile, in a small bowl, mix the olives with the parsley, oregano, mint, capers, lemon juice, 1/2 teaspoon of pepper and the remaining 1/2 cup of olive oil.
• Scrape the marinade off the steaks and season them with salt and pepper.
• Grill the steaks over moderately high heat, turning them occasionally, about 10 minutes for medium-rare meat.
• Let the steaks rest on a cutting board for 10 minutes, then thinly slice them crosswise.
• Meanwhile, brush the cut sides of the rolls with olive oil and grill until toasted, about 1 minute.
• Spoon half of the olive relish on the rolls and top with sliced steak and tomatoes.
• Sprinkle lightly with salt and spoon the remaining relish on top.
• Close the sandwiches and serve.

STEAK AND TORTELLINI SALAD RECIPE

Steps:

• Set meat in favorite marinade overnight.
• Cook tortellini according to package directions.
• Cut and grill sirloin to desired doneness. Slice up meat in small pieces and set aside.
• Mix all dressing ingredients in a small bowl.
• Add tortellini to salad. Top with steak and dressing.

17 BEST WAYS TO USE CAPERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a capers recipe in 30 minutes or less!