Steak Sandwich On Toasted Garlic Bread With Tomato Black Olive Relish With Skillet Fries Food

MINI OPEN FACED STEAK SANDWICHES ON GARLIC BREAD WITH AGED PROVOLONE AND PARSLEY OIL

Steps:

• Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.
• Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
• Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
• Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.
• Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
• Mix together ingredients in a small bowl. Season with salt and pepper, to taste.

TOMATO GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes.
• While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves.
• Sprinkle with course salt, then cut into 4 pieces.

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

JAN'S COWBOY STEAK WITH TOMATO RELISH

Steps:

• For the spice mix: Mix the ingredients for the spice mix together.
• For the steak: Remove the steak from refrigeration 1 hour before cooking to allow steak to come to room temperature. Rub the steak with 1 tablespoon olive oil, then rub the spice mix on to the steak. Set aside.
• For the tomato relish: Remove stems from tomatoes and cut the larger ones in half. In a bowl, combine the tomatoes, jalapeno, shallots, balsamic vinegar, olive oil, parsley, cilantro and salt and pepper.
• Preheat oven to 450 degrees F.
• In a large cast iron skillet or saute pan, heat 1 tablespoon olive oil. When smoking hot sear the steak on all sides and place in the preheated oven. Allow the steak to roast until its internal temperature is 100 to 105 degrees F on a meat thermometer. Remove it from the oven and place steak on a cooling rack. Allow the steak to rest on the rack for 10 minutes.
• Remove the steak to a cutting board and slice 4 to 5 slices out of the eye of the steak, leaving some meat on the bone. Spoon the tomato relish over the top of the steak where the bone meets the slices.
• This dish is great with medium to heavy red wine or with a medium to intense beer.

STEAK SANDWICH/GARLIC BREAD/TOMATO-OLIVE RELISH/SKILLET FRIES

Steps:

• FOR THE STEAK:.
• Mix together 1/4 cup of olive oil and the garlic and let rest for 30 minutes.
• Preheat broiler.
• Brush both sides of the bread with the garlic oil, place on a baking sheet and broil for 1 to 2 minutes on each side, until lightly golden brown.
• Heat grill pan over high heat until smoking.
• Brush steak on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper to taste.
• Grill for 4 to 5 minutes until golden brown on 1 side, turn over, reduce heat to medium and continue cooking to medium-rare doneness, 5 to 6 minutes.
• Remove from heat, let rest 10 minutes and slice into 1/4-inch thick slices.
• FOR THE TOMATO-BLACK OLIVE RELISH:.
• Combine all ingredients in a bowl.
• TO ASSEMBLE:.
• Place arugula on 4 slices of toast.
• Top with several slices of steak and a large spoonful of relish.
• Top with the remaining bread slices.
• SKILLET FRIES:.
• Heat olive oil in a medium cast iron skillet over medium heat.
• Add onions and cook until soft.
• Add peppers and garlic and cook for 3 to 4 minutes.
• Add potatoes and cook until golden brown, season with salt and pepper.

GRILLED GARLIC STEAK WITH TOMATO AND BREAD TOPPING

Steps:

• Preheat grill to medium high.
• In a bowl, combine garlic, olive oil, salt, black pepper, and cayenne pepper.
• Brush the tomatoes with the seasoned oil, and grill until lightly charred, turning once - about 12 minutes, and set them aside.
• Brush the steak and the rolls with the seasoned oil, and grill the rolls for a couple of minutes, turning occasionally.
• Grill the steak, turning once, to desired temperature.
• Let the meat rest, then slice it thinly, and divide among 4 plates.
• Coarsely chop the rolls and tomatoes, and toss in a bowl with the rosemary, any residual meat juices, and additional salt and pepper if desired.
• Top each plate of steak with the bread salad.

STEAK SANDWICHES

Steps:

• Butter rolls and place buttered side up on a baking sheet. Bake at 375° for 3-4 minutes or until lightly toasted., Meanwhile, in a skillet, combine the green pepper, red pepper and onion. Sprinkle with salt and pepper. Saute in oil until vegetables are crisp-tender. Remove and keep warm., To the skillet, add the steak. Cook and stir until steak reaches desired doneness. Return peppers to pan; heat through. Spoon beef mixture onto rolls. Sprinkle with cheese. Replace roll tops.