Saturday, October 23, 2010

THE Steak Sandwich

Sandwich. That's my favorite word in the entire world. Seriously, they are sofa king good. What else would this blog be named after? This version is super quick, cheap, and tasty, with savory elements abound. It is, after all, THE steak sandwich. The only way you could add more umami would be to sprinkle with some MSG. You shouldn't have any of that, by the way.

I love this steak seasoning. Especially helpful when you grill with gas or inside, as they lovely charcoal flavor is prominent.

You can probably find 10 different grocery stores that have 10 different cuts named sandwich steak- top round, top sirloin, top blade, etc, and some might not even use that label. Find some thin cut that isn't full of marbling, and you should be set. This sammy was cooked using a grill pan on the stovetop, as the steak is so thin, firing up the big boy seemed a bit tedious for the short time denaturing protein with heat. That's cooking, for you right-brained folks.

THE Steak Sandwich
two servings

1 TB butter
1 medium red onion, halved, thinly sliced
6-8 medium cremini or button mushrooms, sliced
1/4 ts dried thyme or 1 sprig fresh
1 TB red wine (optional)
1 clove garlic, halved
1 C arugula, packed
1 TB mayo
2 sub rolls or french bread
2 TB crumbled Gorgonzola or good blue cheese
2 sandwich steaks , about 1 lb, about 1/3" thick
seasonings
S&P
truffle oil (optional)

In a skillet over medium heat, melt the butter and then add onion once the foaming has subsided. Cook for one minute, then move onions to the perimeter, place the mushrooms in the middle, let sit and brown for a minute before stirring. Flip and then cook until soft, about 6 minutes, stirring occasionally. Once tender, add a splash of red wine and the thyme, season with a touch of S&P. Stir it up and cook for a couple minutes for the wine to reduce.

Trim steak if necessary, then season well. Fire up a grill pan to high heat, coat lightly with canola or veggie oil. Once well preheated, cook on the first side for about a minute, then the same on the flip, or to your likeness. Sandwich steak is so thin, it doesn't take more than a minute. It does take more than a jiffy though.

Grill the bun or french bread pieces in the same pan, for a couple minutes on medium-high heat. Remove from heat and then add a half TB mayo to each bun top, spread that out with a half a garlic clove, rubbing the garlic in tastily.

THE assembly-

Add a bit of arugula to the bottom bun, then top with steak. Add some more arugula, then onto that goes the onion shroom mix, then some gorgonzola. For the almost unnecessary final touch, drizzle with a 1/2 ts or so of white truffle oil.

Wash this down with a Zinfandel or Pinot, or perhaps your favorite red.

This post reminds me of a place I stayed in Vegas, is that trademark infringement?

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