Summer Steak Subs Food

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

19 BEST WAYS TO COOK STEAK

Steps:

• Combine the ingredients for the marinade in a large non-reactive bowl. Add the steak and marinate for at least 2 hours up to 24.
• Heat a grill over medium high heat.
• Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks.
• Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes.
• In a large bowl, toss the halved cherry tomatoes with a few tablespoons of olive oil, salt, pepper, arugula and red onions.
• Slice the steak against the grain and top with the tomato salad. Serve immediately.

SUMMER SUB SANDWICH

Steps:

• Split bread lengthwise; spread bread bottom with cream cheese and layer with ham, provolone cheese and mushrooms. Replace top. Cut sandwich crosswise in half., On a microwave-safe plate, microwave each half, covered, on high for 15-30 seconds or until cheese is melted. Remove bread tops and layer with lettuce, tomatoes, onion and peppers. Close sandwiches; cut each in half.

ULTIMATE STEAK SANDWICH

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
• Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
• Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches.
• Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.

SUMMER STEAK FLATBREAD #A1

Steps:

• Preheat oven to 375 degrees F.
• Season steak with salt and pepper.
• In a large pan, heat olive oil over medium heat. Add steak to pan and let sear until browned, about 2 minutes. Flip over and sear on other side for 2 minutes. Remove steak from pan and let rest for 10 minutes.
• Place flatbreads on two baking sheets. Mix A.1. Original Sauce with tomato sauce. Spread onto flatbreads.
• Place spinach leaves on sauced flatbreads.
• Slice steak thinly or into bite-size pieces. Add steak, red onion and corn kernels to flatbreads. Top with crumbled goat cheese.
• Bake in oven for 7 minutes. Slice and serve.

SIZZLIN' SUMMER STEAKS & SPUDS WITH CHEESY SCALLION BUTTER

Steps:

• Preheat the grill--you want it HOT.
• Cut 4 squares of heavy-duty foil, set aside.
• Scrub the spuds, pour a bit of olive oil on your hands, and rub on potatoes; set each potato on a foil square; fold foil around the potato snugly.
• Potatoes should be roasted over indirect heat (we put ours on the top rack) until they "give" when squeezed (20-25 minutes).
• Prepare the Cheddar-Scallion Butter: Mix all ingredients in a small mixing bowl OR in a food processor, until well blended; set aside to serve at ROOM temperature.
• When potatoes are nearly ready, smear steaks with olive oil; make sure the grill is HOT; pop the steaks on; depending on how "done" you like 'em -- we prefer medium-rare (so that's about 4 minutes per side).
• When the meat is done, remove to a platter; put the potatoes in a serving bowl.
• Serve each steak and potato with a dollop of Cheddar-Scallion Butter; sprinkle with some salt and pepper.
• That's what summer is all about!
• VARIATIONS --
• Fresh parsley in the butter.
• Finely minced green or red pepper.
• Monterey Jack OR Bleu cheese instead of the Cheddar.
• Two or three slices of crumbled bacon! Oh, yeah -- .

TERIYAKI STEAK SUBS

Steps:

• In a bowl, combine steak sauce, brown sugar, soy sauce and ginger; set aside.
• In a skillet or wok, stir-fry steak, peppers, onion and garlic in oil for 5 minutes.
• Stir in reserved sauce; top with pineapple.
• Cover and simmer for 5 minutes or until heated through.
• Spoon meat mixture onto rolls; top each with two pineapple slices.

SIZZLING SUMMER STEAK SANDWICH

Steps:

• Preheat BBQ to medium-high.
• Mix mayonnaise and horseradish in a small bowl and set aside.
• Toss peppers in oil and grill for about 4 minutes, turning occasionally. Slice into 1/2 inch strips, set aside and keep warm.
• Season steak with salt and pepper and grill until desired doneness is reached. Allow to rest for 5 minutes.
• Turn BBQ down to low and grill the Dempster's Thinfuls 2-2 minutes.
• Cut steaks into slices and assemble the sandwich with all the ingredients. Enjoy!