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
TROPICAL TENDERLOIN STEAKS
Marinated in citrus juices, ginger and rum extract, these steaks deliver unbelievable flavor in every bite. Writes Mitzi Sentiff of Annapolis, Maryland. "You could 'build' around these flavors, and serve a whole tropical meal!"
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 13 ingredients. Pour 2 cups into a shallow dish; add the beef and turn to coat. Cover; refrigerate for 3 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), brushing occasionally with reserved marinade.
Nutrition Facts :
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
TROPICAL STEAK SANDWICH
My husband loves this, it's his favorite hockey sandwich. He uses the indoor grill and gobbles them up quickly.
Provided by AJ
Categories World Cuisine Recipes Asian
Time 1h32m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk together olive oil, vinegar, garlic, and ginger. Toss the steaks and pineapple in the marinade, and refrigerate for one hour. Meanwhile, whisk together mayonnaise, yogurt, orange juice, coriander, and curry powder in a separate bowl.
- Preheat a grill for medium-high heat. Remove the steaks and pineapple from the marinade, and discard marinade.
- Grill the filets and pineapple for about 5 minutes per side, or to desired doneness. Spread the mayonnaise mixture onto 2 slices of sourdough bread. Top with steaks, lettuce and remaining slices of bread.
Nutrition Facts : Calories 1009.7 calories, Carbohydrate 52.8 g, Cholesterol 129.6 mg, Fat 70.9 g, Fiber 3.3 g, Protein 40.4 g, SaturatedFat 20.7 g, Sodium 669.9 mg, Sugar 10.5 g
TROPICAL STEAK SANDWICH
My husband loves this, it's his favorite hockey sandwich. He uses the indoor grill and gobbles them up quickly.
Provided by AJ
Categories Asian Recipes
Time 1h32m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk together olive oil, vinegar, garlic, and ginger. Toss the steaks and pineapple in the marinade, and refrigerate for one hour. Meanwhile, whisk together mayonnaise, yogurt, orange juice, coriander, and curry powder in a separate bowl.
- Preheat a grill for medium-high heat. Remove the steaks and pineapple from the marinade, and discard marinade.
- Grill the filets and pineapple for about 5 minutes per side, or to desired doneness. Spread the mayonnaise mixture onto 2 slices of sourdough bread. Top with steaks, lettuce and remaining slices of bread.
Nutrition Facts : Calories 1009.7 calories, Carbohydrate 52.8 g, Cholesterol 129.6 mg, Fat 70.9 g, Fiber 3.3 g, Protein 40.4 g, SaturatedFat 20.7 g, Sodium 669.9 mg, Sugar 10.5 g
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- Prepare marinade: In a small bowl, stir together nectar, snipped or dried mint, 2 tablespoons of the green onions, the Pickapeppa sauce or spicy brown mustard, oil, lemon juice, salt and hot pepper sauce. Remove 1/4 cup of the marinade; cover and refrigerate until serving time.
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