STEAK SANDWICHES WITH BLUE CHEESE AND PEPPADEW MAYO
Provided by Food Network Kitchen
Time 35m
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- Put the Peppadew peppers and mayonnaise in a food processor and pulse until roughly chopped. Transfer to a bowl; clean out the food processor. Add the blue cheese, sour cream and 1/2 teaspoon pepper to the processor and pulse until combined. (The spreads can be made 1 day ahead; cover and refrigerate.)
- Preheat a grill to medium high and brush with vegetable oil. Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon pepper. Grill until a thermometer inserted into the meat registers 135 degrees F for medium rare, about 4 minutes per side. Transfer the steaks to a cutting board and season with salt; let rest 10 minutes. Meanwhile, brush the insides of the rolls with vegetable oil and grill cut-side down until marked, about 1 minute.
- Spread 3 tablespoons of the Peppadew mayonnaise on the bottom half of each roll, then spread 1 tablespoon blue cheese mixture on the top half. Slice the steak against the grain and divide among the rolls.
CAST IRON STEAK FILETS WITH ROASTED SHALLOTS
Steps:
- Preheat the oven to 400 degrees F. Toss the shallots and garlic with 1 tablespoon of the olive oil to coat and wrap in aluminum foil. Roast until the shallots are soft and the garlic is golden, about 30 minutes. Cool and chop.
- Heat a large cast iron skillet over medium-high heat. While pan is heating, coat the filets on all sides with 2 tablespoons Worcestershire sauce, 2 tablespoons canola oil, salt and pepper. Add the remaining 2 tablespoons canola oil to the pan and tilt to fully coat the bottom. Add the filets and cook until a crust forms on the bottom, 3 minutes. Flip and let cook on the other side for 4 more minutes. Transfer the skillet to the oven and cook until a meat thermometer inserted in the center of the filets reads 130 degrees F for medium-rare, 4 to 5 minutes.
- Transfer the filets to a serving platter. Put the skillet over medium-low heat, add the remaining 1 tablespoon olive oil, the remaining 2 teaspoons Worcestershire sauce and the chopped shallots and garlic. Cook, stirring occasionally, until warmed through and coated with the liquid in the pan, 1 to 2 minutes. Spoon over the filets and serve.
STEAK WITH SHALLOTS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle the steaks on both sides with salt and pepper.
- Heat a cast-iron skillet, large enough to hold the steaks in one layer, until it is fiery hot. Add the oil and quickly coat the bottom of the skillet. Add the steaks and cook until well browned, about 3 minutes. Turn the steaks and continue cooking on the second side about 3 minutes. If you want the steak medium rare, cook 4 to 5 minutes on each side. Transfer to a warm platter.
- Heat 1 tablespoon of the butter in a small skillet or saucepan and add the shallots. Cook, stirring often, until they are golden brown, about 2 to 3 minutes. Add the remaining 3 tablespoons of butter and cook until bubbling hot. Spoon the shallots over the meat and pour any remaining butter over all. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 50 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 22 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams
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- Slather the bottom 1/2 of each roll with some of the mustard and top with slices of the steak, overlapping the slices slightly. Season, to taste, with salt and pepper. Cover each portion of meat with 2 slices of cheese. Broil until the cheese is lightly browned and melted, about 1 minute.
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- { "@type": "HowToSection", "name": "Steak + Marinade", "itemListElement": [ { "@type": "HowToStep", "text": "At least 3 hours, up to a day before you plan to cook and eat this meal, get your steak marinade ready.", "name": "At least 3 hours, up to a day before you plan to cook and eat this meal, get your steak marinade ready.", "url": "https://plumstreetcollective.com/steak-sandwiches-with-arugula-and-caramelized-shallots/#wprm-recipe-27741-step-0-0" }, { "@type": "HowToStep", "text": "In a bowl whisk together marinade ingredients.", "name": "In a bowl whisk together marinade ingredients.", "url": "https://plumstreetcollective.com/steak-sandwiches-with-arugula-and-caramelized-shallots/#wprm-recipe-27741-step-0-1" }, { "@type": "HowToStep", "text": "Your steak can be in large pieces but it needs to be able to fit into a large skillet, so if the pieces are too long, cut them in half. Add skirt steak (I used 2 steaks, 1 lb. each) to a large ziploc bag. Pour marinade over steak and refrige
- { "@type": "HowToSection", "name": "Caramelized Shallots", "itemListElement": [ { "@type": "HowToStep", "text": "Before cooking the steak, it's nice to get the spread and onions ready. Do this while the steak is still marinating.", "name": "Before cooking the steak, it's nice to get the spread and onions ready. Do this while the steak is still marinating.", "url": "https://plumstreetcollective.com/steak-sandwiches-with-arugula-and-caramelized-shallots/#wprm-recipe-27741-step-2-0" }, { "@type": "HowToStep", "text": "Add 1 tablespoon of olive oil to a small or medium-sized nonstick skillet, over medium heat.", "name": "Add 1 tablespoon of olive oil to a small or medium-sized nonstick skillet, over medium heat.", "url": "https://plumstreetcollective.com/steak-sandwiches-with-arugula-and-caramelized-shallots/#wprm-recipe-27741-step-2-1" }, { "@type": "HowToStep", "text": "Once the oil is hot, add the sliced shallots. Use a spatula to stir for a minute and coat them lightly in the oil.Then
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