NEXT-LEVEL STEAK & ONION SANDWICH
Focusing on awesome, sweet onions seriously takes the joy of a steak sandwich up a notch.
Provided by Jamie Oliver
Categories Mains Jamie's Comfort Food Beef Father's day St. George's Day British Bread
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness.
- Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds.
- Put the butter, a lug of oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes.
- Pour in the vinegar, pop the lid on, reduce the heat to low and cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed.
- Meanwhile, pop the ciabatta into the oven, turn onto 110°C/225°F/gas ¼ and leave to warm through.
- Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking.
- Remove to a plate, rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of extra virgin olive oil.
- Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress.
- Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.
Nutrition Facts : Calories 553 calories, Fat 22.3 g fat, SaturatedFat 7.5 g saturated fat, Protein 31 g protein, Carbohydrate 60 g carbohydrate, Sugar 24.9 g sugar, Sodium 1.6 g salt, Fiber 3.6 g fibre
CHOPPED SALAD BOARD
Provided by Ree Drummond : Food Network
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- On a large cutting board or platter, arrange the hard-boiled eggs, tomatoes, bell peppers, lemons and Cheddar. Cut or tear the bacon into bite-size pieces and add it to the board. Sprinkle over the chopped parsley and serve alongside your favorite dressing.
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.
BEEF SALAD SANDWICH FILLING
Like chicken salad, but with beef! A great way to use leftover roast beef or pulled beef. Even my kids like it, minus the onions. Chopping and mixing all the ingredients together in my manual food processor works really well and saves time. Serve on bread or in pita pockets.
Provided by Sarah Simmons
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic powder in a bowl until thoroughly combined.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 3.4 g, Cholesterol 45.7 mg, Fat 17.8 g, Fiber 0.9 g, Protein 13.2 g, SaturatedFat 5 g, Sodium 261.3 mg, Sugar 1.6 g
OPEN-FACE STEAK SANDWICH WITH PARMESAN DRESSING
Dress flank steak with creamy Parmesan dressing and drape over hearty Italian bread and arugula for a quick weeknight steak dinner.
Provided by Claire Saffitz
Categories Bon Appétit Sandwich Steak Arugula Onion Quick & Easy Parmesan Lunch Dinner Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a dry large skillet, preferably cast iron, over medium-high. Using a sharp knife, lightly score steak on both sides in a crosshatch pattern. Season generously with salt and pepper, then rub all over with vegetable oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest at least 15 minutes; reserve skillet.
- Meanwhile, place onion in a small bowl; cover with cold water. Set aside.
- Blend mustard and lemon juice in a blender to combine. With motor running, stream in 1/2 cup olive oil, then gradually add Parmesan. Stream in 1 Tbsp. cold water and blend until dressing is smooth and thick. Season with salt and pepper.
- Heat reserved skillet over medium. Drizzle cut sides of ciabatta with olive oil. Working with 1 half at a time, cook, cut side down, until golden brown and crisp, about 5 minutes each.
- Place bread, cut side up, on a platter and drizzle with one-third of dressing. Top with arugula; drain reserved onion and scatter over arugula. Season with salt and pepper and drizzle with half of remaining dressing. Thinly slice steak and arrange over dressed arugula. Drizzle with remaining dressing, season with more salt, then cut sandwiches crosswise into pieces.
STEAK SALAD SANDWICHES
With just the steak to cook, this is a great tasty, flavorful recipe that can feed the family in a hurry. With honey dijon mustard, dried cranberries, and seasonings, this is one appetizing meal.
Provided by weekend cooker
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine mayonnaise, mustard, pepper, and chili powder.
- Stir in cubed steak, havarti cheese, celery, cranberries, walnuts, parsley flakes, and basil.
- Place lettuce on 4 slices of bread, and top each with 1/2 cup steak salad, and remaining bread.
Nutrition Facts : Calories 297.5, Fat 13, SaturatedFat 3.6, Cholesterol 18.3, Sodium 654.3, Carbohydrate 36.4, Fiber 5.2, Sugar 1.9, Protein 10.2
CARNE ASADA STEAK SANDWICH WITH AVOCADO SALAD
My carne asada steak sandwich with avocado salad recipe is perfect for tailgating. About ninety percent of this recipe can be prepared in advance - meaning that when game day rolls around, all you'll have to do is fire up the grill, cook the steaks, and melt the cheese on the bread.
Provided by Chef Tom McAliney, Brandt Beef
Categories Main Dish Recipes Sandwich Recipes
Time 7h15m
Yield 6
Number Of Ingredients 21
Steps:
- Stir together cayenne pepper, paprika, black pepper, cumin, onion powder, garlic powder, allspice, thyme, and 1/4 cup olive oil in a large bowl until evenly mixed. Smear the flat iron steaks with this paste, then wrap with plastic wrap, or place into a resealable plastic bag. Marinate in refrigerator for 6 hours.
- Prepare avocado salad by gently mixing cubed avocado, green onion, red bell pepper, red onion, cilantro, and tomatoes. Drizzle with lime juice and olive oil; season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Grill flat iron steaks until cooked to desired degree of doneness, or to an internal temperature of 135 degrees F (57 degrees C) for medium-rare, about 4 minutes per side. Remove from grill and allow to rest for 5 to 10 minutes. While the steaks are resting, cut each baguette into three pieces, then halve the pieces horizontally. Toast bread, cut-side down on grill until golden brown. Turn baguettes over, and place sliced cheese on the cut sides; allow cheese to melt.
- To assemble sandwiches, thinly slice the flat iron steaks across the grain, and pile onto baguettes. Top with avocado salad before serving.
Nutrition Facts : Calories 1532 calories, Carbohydrate 114.9 g, Cholesterol 246.3 mg, Fat 80.3 g, Fiber 17 g, Protein 95.3 g, SaturatedFat 26.5 g, Sodium 1489 mg, Sugar 11.1 g
THE BEST STEAK SANDWICH YOU'LL EVER EAT
Steps:
- Combine the softened butter, thyme, and garlic, and set aside.
- Slice the bread and the tomatoes, set aside
- Prep the steaks - season with salt and pepper.
- Heat a grill over medium-high heat, and cook your ribeyes (or New York Strip) to desired doneness (we like ours at medium rare - so remove steak from grill at 140°F and rest, for a final temp of 145°F)
- When you flip the steak, add the bread and tomatoes to the grill and cook until the tomatoes are softened and the break has lovely grill marks.
Nutrition Facts : Calories 424 kcal, Carbohydrate 6 g, Protein 28 g, Fat 33 g, SaturatedFat 18 g, Cholesterol 112 mg, Sodium 403 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
STEAK SANDWICH RECIPE
Steak sandwiches always hit the spot. In my take, tender, juicy strips of steak and caramelized onions are covered with melty havarti cheese and nestled in between two buttery slices of baguette. Yum!
Provided by Natalya Drozhzhin
Categories Main Course Meats Sandwich
Time 30m
Number Of Ingredients 9
Steps:
- To prepare herb butter spread, combine butter together with crushed garlic and diced dill, mix until you get the same consistency. Set aside.
- Slice the steak into thin strips.Tip: To make slicing a bit easier, freeze steak for a few minutes before slicing it.
- Preheat an oiled skillet to high heat. Add beef to the skillet and season it generously with salt. Cook until the beef is just golden, remove from the skillet. Set aside.
- Slice onion into half rings. Using the same skillet, sauté onions until they get golden brown. remove the from heat and set aside.
- Slice baguette lengthwise, spread herb butter over both sides of the bread. Follow by slices of steak, onion and topping it off with cheese slices.
- Keep the sandwich open and broil for about 2 minutes or until cheese is bubbly and melted.
- Serve right away, while it's still warm.
Nutrition Facts : Calories 500 kcal, Carbohydrate 23 g, Protein 24 g, Fat 35 g, SaturatedFat 18 g, Cholesterol 103 mg, Sodium 1734 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED STEAK WITH TZATZIKI SALAD
Turn a tzatziki recipe into delicious pita sandwiches. Grilled Steak with Tzatziki Salad is one of our favorite steak and tzatziki recipes.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Mix A.1., 2 Tbsp. lemon juice, oil and 1 tsp. garlic; pour 1/4 cup over steak in shallow dish. Turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 10 to 12 min. or until medium doneness (160ºF), turning after 6 min. Meanwhile, mix remaining lemon juice, garlic, sour cream and dill in medium bowl. Cut cucumber slices in half. Add to sour cream mixture with onions and cheese; mix lightly.
- Transfer steak to cutting board; let stand 5 min. Cut steak across the grain into thin slices; place in large bowl. Drizzle with remaining A.1. mixture. Serve in pitas topped with cucumber salad.
Nutrition Facts : Calories 450, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 30 g
GRILLED RIBEYE SANDWICH SPREAD
Steps:
- Grind meat finely in the food processor. Stir in all other ingredients, adjusting quantities to taste. Be sure to add enough salt and pepper. Keep refrigerated until you need it. Spread on toasted wheat bread or serve as a salad on a piece of Romaine lettuce.
STEAK SANDWICH SALAD BOARD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Heat a grill or grill pan over medium-high heat. Sprinkle the steak and onions with the lemon pepper seasoning and a good pinch of kosher salt.
- Oil the grill well using half the olive oil, then cook the steaks until desired doneness, 4 to 5 minutes per side for medium-rare. Remove the steaks to a cutting board to rest, tented with foil, about 10 minutes. Add the rest of the olive oil to the grill and cook the onions until nice and charred, 4 to 5 minutes a side. Remove from the grill and set aside.
- Meanwhile, wrap the bread in foil and place in the oven until hot and crisp, about 10 minutes.
- Mix together the sour cream, mayo, horseradish, Worcestershire, black pepper and a good pinch of kosher salt in a bowl. Set aside.
- Slice the steak and shingle it in the middle of a cutting board or serving platter. Break apart the onions and arrange on one corner of the board. Slice the bread and shingle along one side of the board. Use the lettuce, tomatoes and white Cheddar to fill in the holes. Sprinkle the steak with the green onions and sea salt and give the board a drizzle of olive oil. Place the bowl of dressing on the board.
- Have everyone help themselves and make up a salad or a sandwich with whatever they like from the selection of items on the board.
STEAK SALAD SANDWICH
The other night we had some beautiful New York Steaks for dinner but they were just two big to finish. So that meant leftovers that I needed to do something with. I decided to make a couple of Steak Salad Sandwiches and this is what I came up with. They were very tasty and satisfying. Enjoy
Provided by Jeanne Gliddon
Categories Sandwiches
Time 15m
Number Of Ingredients 8
Steps:
- 1. Chop steak, veggies and pickles. Add slivered almonds to mix.
- 2. Place first 5 ingredients in bowl.
- 3. Add mayonnaise.
- 4. Blend all ingredients. Add spices of your choice, eg. Salt, pepper, garlic salt, Pappy's Seasoning.
- 5. Place mixture between two slices of Sour Dough French Bread or a bread of your choice.
- 6. Cut, serve and enjoy!
- 7. Hints/Suggestions: The amount of ingredients you use will totally depend on the amount of steak you have leftover. If you want a light meal, this would be delicious served on top of some fresh crisp lettuce greens! Also, if I had raisins then I would have put a small handful in for sweetness. This recipe can also be made using roast beef, pork, chicken or turkey. But, leave out the pickles in the chicken and/or turkey and add the raisins.
STEAKHOUSE STEAKS
Number Of Ingredients 0
Steps:
- Preheat the oven to 400 degrees F.Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.Yield: 4 servingsSource: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 839
STEAK SANDWICH SALAD BOARD
Number Of Ingredients 0
Steps:
- Preheat the oven to 400 degrees F.Heat a grill or grill pan over medium-high heat. Sprinkle the steak and onions with the lemon pepper seasoning and a good pinch of kosher salt.Oil the grill well using half the olive oil, then cook the steaks until desired doneness, 4 to 5 minutes per side for medium-rare. Remove the steaks to a cutting board to rest, tented with foil, about 10 minutes. Add the rest of the olive oil to the grill and cook the onions until nice and charred, 4 to 5 minutes a side. Remove from the grill and set aside.Meanwhile, wrap the bread in foil and place in the oven until hot and crisp, about 10 minutes.Mix together the sour cream, mayo, horseradish, Worcestershire, black pepper and a good pinch of kosher salt in a bowl. Set aside.Slice the steak and shingle it in the middle of a cutting board or serving platter. Break apart the onions and arrange on one corner of the board. Slice the bread and shingle along one side of the board. Use the lettuce, tomatoes and white Cheddar to fill in the holes. Sprinkle the steak with the green onions and sea salt and give the board a drizzle of olive oil. Place the bowl of dressing on the board.Have everyone help themselves and make up a salad or a sandwich with whatever they like from the selection of items on the board.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 820
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