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
STEAKHOUSE DINNER ON THE GRILL
Enjoy the classic flavors of a steakhouse dinner at home with this clever all-in-one recipe. We've upgraded grill-friendly London broil steak with a garlicky marinade enriched with Worcestershire sauce. The sides--red creamer potatoes and sauteed spinach--are also done on the grill and served with an herb butter that will please the entire family.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Chop 2 cloves of the garlic and add to a large resealable bag. Add the steak, oil, vinegar, basil, red pepper flakes, 1/4 cup of the Worcestershire sauce and 1/2 teaspoon each salt and pepper. Seal the bag and turn several times to coat the meat. Refrigerate, turning the bag occasionally, at least 4 hours and up to overnight.
- When ready to cook, prepare a grill for high heat.
- Chop 1 clove garlic and add to a medium bowl. Add 6 tablespoons of the butter, the remaining 1 teaspoon Worcestershire sauce, half of the shallots and 3/4 teaspoon salt and stir together until well combined. Fold in the parsley and chives; set aside.
- Stack two 18-inch pieces of foil on a work surface. Pile the potatoes in the middle, dot with 1 tablespoon butter and sprinkle with 1 teaspoon salt. Bring the foil up and over the potatoes and seal tightly. Put the potatoes on the grill, cover the grill and cook for 10 minutes.
- After the potatoes have cooked for 10 minutes, remove the steak from the marinade, letting the excess drip off, and put it on the grill next to the potatoes; leave the other half of the grill empty for the spinach. Grill the steak, flipping every 4 to 5 minutes, until a thermometer inserted into the thickest part registers 130 degrees F, 16 to 20 minutes for medium rare. Transfer the steak to a cutting board and let rest 10 minutes before thinly slicing. Let the potatoes continue to cook until tender throughout, about 25 minutes total. (They should be ready about when the steak is.)
- Meanwhile, put a large cast-iron skillet on the empty side of the grill. Chop the remaining 3 cloves garlic and add to the skillet with the remaining shallots and 1 tablespoon butter. Heat until the butter is melted and the shallots and garlic are softened, about 3 minutes. Add the spinach and cook, tossing with tongs, until wilted and most of the moisture has evaporated, about 8 minutes.
- Push the spinach to one side of the skillet. Being careful of the steam, open the packet of potatoes and dump them into the other side of the skillet. Remove the skillet from the grill. Spread the herb butter over the steak and potatoes before serving.
TARRAGON STEAK SAUCE
I first made this on the Valentine's Day that my husband proposed to me. After he tasted it I think it sealed the deal! It is very elegant when served with steak, and it can also be used on chicken. Very flavorful and simple!
Provided by IAteMyGluestick
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Combine wine, vinegar, and herbs in a double boiler.
- Cook until it is reduced by half.
- Scramble the egg yolks and salt in a blender or food processor (I prefer a blender).
- Add the wine/herb mixture to the eggs in the blender/processor.
- Now melt the butter in a saucepan until it is very hot bubbly.
- Turn on the blender/processor, and pour very hot butter through the cork in the blender lid or through the top of the food processor (you must do this while the machine is blending!) This will cook the egg mixture. Whip until everything is mixed and smooth like a mayonnaise.
- Serve right away, usually on the side for dipping, or you can spoon some on top of the steak.
Nutrition Facts : Calories 720, Fat 75.3, SaturatedFat 46, Cholesterol 466.2, Sodium 1086.6, Carbohydrate 3.8, Fiber 0.4, Sugar 0.7, Protein 5.2
STEAKBURGER WITH TANGY CARAMELIZED ONIONS AND HERB BUTTER
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and rich herb butter (inspired by Béarnaise sauce, a classic steak condiment) and you'll know it's worth every penny.
Provided by Rhoda Boone
Categories Flaming Hot Summer Summer Hamburger Grill Backyard BBQ Dinner Onion Steak Tarragon Butter Cheese Cheddar Labor Day Peanut Free Tree Nut Free Soy Free
Yield Makes 4 burgers
Number Of Ingredients 23
Steps:
- Make the Tangy Caramelized Onions:
- Heat oil in a large skillet over medium-high. Add onions, season with salt and pepper, and cook, stirring occasionally, until onions are softened and starting to brown, about 10 minutes.
- Reduce heat to medium. Add tomato paste and cook, stirring, until warmed through, about 30 seconds. Add Worcestershire and vinegar, scraping up brown bits on bottom of pan. Stir in butter and brown sugar and continue to cook, adding water by the tablespoonful if skillet starts to dry out, until onions are completely softened and caramelized, 15-20 minutes more. Add 1 Tbsp. water and cook, scraping up brown bits, until incorporated, about 30 seconds. Let cool.
- Make the Herb Butter:
- Cook vinegar and shallot in a small skillet over medium-high heat, stirring occasionally, until vinegar has reduced and skillet is almost dry, about 3 minutes. Transfer to a small bowl and let cool slightly, about 5 minutes.
- Place butter and salt in a medium bowl. Using a fork, mash shallot mixture into butter until incorporated. Gently fold in tarragon or parsley. Chill until ready to use.
- Make the burger:
- Divide ground steak into 4 portions. Shape into 4"-wide, 3/4"-thick, loosely packed patties. Make a small indentation in the center with your thumb to help keep it flat as it grills. Chill until ready to use.
- Prepare a grill or grill pan for medium-high heat; generously oil grates. Generously season patties on both sides with salt and pepper. Grill, indented side down, until lightly charred on the bottom, 2-3 minutes. Flip, top with cheese, and continue to grill to desired doneness, 2-3 minutes more for medium-rare. Transfer burgers to a platter and let rest 5 minutes.
- Meanwhile, grill buns until toasted, about 30 seconds. Generously spread cut sides of bun with Herb Butter, if using. Top each bottom bun with lettuce, patty, and 3 Tbsp. caramelized onions, then close burgers.
- Do Ahead
- Onions can be made 5 days ahead; cover and chill. Butter can be made 3 days ahead; cover and chill. Bring both to room temperature before serving.
ITALIAN STEAK SANDWICHES
My sister came up with these quick sandwiches that use minced garlic and other seasonings to bring pizzazz to deli roast beef. Add some carrot sticks or a tomato salad for a fantastic lunch in no time. -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add garlic and pepper flakes; cook and stir 1 minute. Add roast beef, broth, wine and seasonings; heat through. Place beef slices on rolls; drizzle with broth mixture. Top with cheese. Freeze option: Freeze cooled meat mixture and juices in freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 440 calories, Fat 20g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 1261mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.
STEAK AND ONION SANDWICHES WITH HORSERADISH MAYONNAISE
Categories Sandwich Beef Onion Sauté Kid-Friendly Quick & Easy Back to School Lunch Horseradish Mayonnaise Arugula Winter Poker/Game Night Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add onion; sauté until soft and lightly browned, about 5 minutes. Transfer to plate.
- Add remaining 1 tablespoon butter to skillet and increase heat to medium-high. Season steak on both sides with salt and pepper. Add to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to work surface; cover and let stand 5 minutes.
- Meanwhile, mix mayonnaise and horseradish in small bowl. Spread mixture over cut sides of rolls. Thinly slice steak. Place steak slices on roll bottoms. Top with onions and arugula, then roll tops, and serve.
ALL-AMERICAN STEAK AND ONION SANDWICHES
Quick touches are the key to good steak sandwiches: In 15 minutes, the beef absorbs the flavors of the marinade, and sliced onions become a sweet-tart component.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Pierce steak all over with a fork. Place in a shallow dish, and rub with Worcestershire; season with salt and pepper. Let stand at least 15 minutes. In a small bowl, combine onion, 4 tablespoons vinegar, and sugar; season with salt and pepper. Let stand at least 15 minutes.
- In a large skillet, heat 1 tablespoon oil over medium-high. Cook steak 6 minutes. Turn, and cover; reduce heat to medium. Cook until medium-rare, 6 to 8 minutes (if steak is browning too quickly, reduce heat to medium-low). Transfer to a plate; let rest 10 minutes. Thinly slice against the grain.
- While steak rests, stir together 2 tablespoons vinegar and 1 tablespoon oil in a serving bowl; season with salt and pepper. Add lettuce, and toss.
- Spread 4 slices of bread with Dijon; top with steak and onion. Close sandwiches; serve with salad.
Nutrition Facts : Calories 427 g, Fat 18 g, Fiber 4 g, Protein 33 g
GRILLED FLANK STEAK AND SRIRACHA MAYO
This is a great east meets west dish. It's a steak sandwich kicked up with Kikkoman Sriracha Mayonnaise!
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Time 1h48m
Yield 4
Number Of Ingredients 10
Steps:
- Pulse all marinade ingredients in blender until a rough paste, scraping down blender jar as needed.
- Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.
- Drain and discard marinade. Grill steak, over medium high heat for 7-9 minutes on each side or until meat reaches desired doneness. Let rest for 10 minutes before slicing.
- Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias. Split Loaf, brush a bit of oil on the inside, and grill for about 1 minute until warm and slightly toasted. Mix together the Kikkoman Sriracha Sauce and mayonnaise, and smear onto the toasted bread. Compose your sandwich with sliced steak, arugula, and brie.
Nutrition Facts : Calories 879 calories, Carbohydrate 65.1 g, Cholesterol 132.1 mg, Fat 44.4 g, Fiber 3.6 g, Protein 52.2 g, SaturatedFat 19 g, Sodium 3047.5 mg, Sugar 1.8 g
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