Tag: Steak Recipe

Steak Sandwich on Garlic Bread

Sandwiches. They are a staple in any American’s diet. Sandwiches can be simple and easy, like peanut butter and jelly on untoasted white bread. They can be complex and require ingredients you don’t even know how to pronounce, much less have on hand in your kitchen. They can be prepared by the greenest of culinary novices or the most celebrated chefs in the world. But what happens when you take a meat that is loved widely by carnivores and nestle it between two pieces of bread? Magic happens. We call this magic a steak sandwich. And what’s better than a steak sandwich? How about a juicy steak sandwich on crispy, grilled garlic bread. The recipe can be found here.

Which cut of beef makes the best steak sandwiches? Tenderness is the key here!  According to many culinary experts, quality sirloin steak is the best cut of beef to use for a steak sandwich. Sirloin is packed with flavor and is often marbled to perfection, making it the obvious winner, but ultimately, any tender cut of meat will suffice. Some other great contenders are tenderloin, flank steak, and a host of different types of roasts; even leftover prime rib would make a tasty sandwich. Whether you’re relying on what’s in the fridge, what’s available at your local store, or what will be kindest to your pocketbook, the options are endless for this recipe.

Minced garlic or garlic powder? Well, you must first recognize the difference between the two before deciding which route you’d like to take. Minced garlic is superior to garlic powder in most situations because it is fresher and it has a stronger flavor. So in the case of this recipe, playing up the garlic in the garlic bread with minced garlic instead of garlic powder would seem to be the obvious choice. However, if all you have on hand is garlic powder, fear not. It will still get the job done.

This recipe calls for bolillos to serve as the sandwich bread that will be transformed into garlic bread. Why bolillos? Many reasons. First, bolillos, a white bread recipe popular in Mexico and Central America, is an ideal sandwich bread because of its simplicity. It’s also incredibly versatile. The crust is crunchy while the inside is fluffy and chewy. And it makes for some delicious garlic bread.

Here’s what you’re going to need:

Here’s what you’re going to do:

  1. In a nonstick skillet set to medium heat, cook the onions until caramelized, about 10 minutes. Remove the onions and cover them to keep them warm.
  2. Add the steak to the skillet in batches to ensure even cooking. Cook each batch for about 2 to 3 minutes or until done, flipping each strip a few times.
  3. Add the chiles to the last batch of steak and cook them, too.
  4. In a bowl, combine the cooked steak and chiles with the caramelized onions. Add the chopped cilantro and give it all a toss. Cover the bowl to keep the mixture warm.
  5. In a separate bowl, mix the mayonnaise and garlic powder and spread it onto the cut sides of the bolillos.
  6. In a skillet, grill each side of the bolillos until golden brown, about 2 minutes for each side.
  7. Transfer the bolillos to a plate and fill with the steak mixture. Add desired amount of cheese slices.

Unless you’re cooking for vampires, or are one yourself, swapping conventional buns for crunchy garlic bread can only level up your sandwich game. Find more ways to level up in the kitchen here.

 

 

 

New York Strip Steak Dinner Recipe

If you’re looking for a steakhouse-caliber dinner, but you don’t have the time or energy to get out of the house, then look no further than this recipe from The Kitchn for an excellently-prepared New York Strip Steak that’s served alongside seasoned green beans and blister tomatoes. This combination of flavors is sure to become a staple in your weeknight dinners.

While delicious, this recipe is also quite easy to prepare. It’s easy enough that even on a busy weeknight you can get a delicious steak dinner on the table in no time at all. Another perk of this recipe is that you’ll be using the same pan or cast-iron skillet that you cooked your New York strip steaks in when you cook your side dishes. This practice allows for the seasoning, smokiness, and flavored gristle to be transferred from entree to side dish seamlessly.

Ingredients

  • 2 boneless New York strip steaks (each about 12 ounces & 1 ¼-inch thick)
  • 8 ounces of green beans
  • 2 cloves of garlic
  • 1 pint of grape tomatoes or cherry tomatoes (approximately 10 ounces)
  • 2 tablespoons of vegetable oil
  • 1 teaspoon of freshly ground black pepper
  • 1 ½ teaspoon of kosher salt, divided

Directions

  1. You’ll want to begin this recipe by heating 2 tablespoons of vegetable oil in a large frying pan or a cast-iron skillet. Heat the vegetable oil on the stove over medium-high heat just until the oil is beginning to smoke. Meanwhile, pat your 2 New York strip steaks completely dry with paper towels. Be sure to eliminate as much moisture as possible and then season the strip steaks all over with 1 teaspoon of your kosher salt.
  2. Once the pan or skillet is smoking, add the steaks to the pan and reduce the heat to medium. Cook the strip steaks while flipping them every 2 minutes until the center of the steaks registers at 120ºF for medium-rare. This should take 9 to 14 minutes in total.
  3. While your strip steaks are cooking, you will want to take some kitchen scissors and trim the stems and ends off of your 8 ounces of green beans and your 2 garlic cloves.
  4. Once your steaks are ready, you will want to transfer them to separate plates or a clean cutting board. Top the steaks with a few grinds of the black pepper mill, if desired.
  5. Take the same pan or skillet that you took the steak out of and empty the 8 ounces of green beans and the pint of grape or cherry tomatoes into the pan. Season the green beans and tomatoes with your remaining ½ teaspoon of kosher salt from earlier and cook the contents of the pan over medium heat until the green beans are crisp and tender and the tomatoes are blistered in spots. This should take approximately 3-4 minutes, and you should be sure to stir the contents of the pan rarely throughout.
  6. After the tomatoes are blistered and the green beans are crisp and tender, add your garlic and cook the cloves until fragrant, about 30 seconds.
  7. Slice the steak, if desired, and serve the strip steak pieces alongside your green beans and tomatoes.

Notes:

  • In order to ensure that your New York strip steaks are properly cooked on the stovetop, you should take special care to not only pat the steaks completely dry but also place them in an extremely hot pan. After the steaks hit the pan surface, you should immediately turn the heat down to medium and cook the steaks for 9-14 minutes while flipping them every two minutes. You do this so that the steaks develop a crust on both sides.
  • Leftovers of this meal can be refrigerated, as long as they are placed in an airtight container. They will keep for up to 4 days maximum.
  • Other side dishes that pair nicely with this recipe are soft, buttery dinner rolls, creamed corn, and baked potatoes.

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End of Summer Butter-Basted Steak and Tomato Recipe

End summer the right way: not simply with a meal or a barbeque, but with a feast that demands an audience and a celebration of a season’s passing as you all enjoy a butter-basted steak alongside creamy shishito peppers and juicy tomatoes- thanks to this recipe from SeriousEats.

This recipe utilizes tomatoes at the peak of their season to complete the picturesque appearance and plating of the steak that not only rests atop the garden vegetable, but it allows for the tomatoes beneath to heat up and absorb the meaty, aromatic juices that were basting the steak earlier in the cooking process. The butter-basting pan drippings are spiked with a small amount of sherry vinegar to form a savory dressing that is spooned over the entire dish, sending off the summer in a spectacular fashion.

Ingredients

  • One large rib-eye steak (min 1½ in thick)
  • Kosher Salt
  • Freshly-grounded pepper
  • One pound mixed ripe tomatoes
  • Coarse sea salt (optional)
  • Three tablespoons vegetable/canola oil
  • Four tablespoons unsalted butter
  • One large shallot, peeled, root end trimmed, yet left intact, and quartered lengthwise through root end
  • Two medium garlic cloves, peeled
  • Six sprigs fresh thyme or rosemary (optional)
  • One tablespoon sherry or red wine vinegar
  • One teaspoon fish sauce (optional)
  • One recipe creamed shishito peppers

Directions

Pat your steak dry and season it liberally on all sides, including the oft-overlooked edged with salt, placing it on a wire rack that’s set in a rimmed baking sheet once finished. Have the steak sit, uncovered, for at least 45 minutes and maximum 3 hours.

Once ready to cook the steak, using a sharpened chef’s knife or serrated knife, cut up the tomatoes into an assortment of slices, wedges, and bite-sized pieces, arranging them in a single layer on a serving plate. Then, sprinkle them lightly with coarse sea salt.

In a cast-iron, 10-or12-inch carbon steel, stainless steel skillet, heat your oil over high heat until it’s just beginning to smoke. At this point, carefully add the steak, ensuring to flip it every 20-30 seconds until a golden-brown crust starts to develop after 4 minutes total.

Next, slide the steak to the back of the skillet, and add butter to the front; once the butter is melted and begun foaming, add shallots, garlic, and thyme sprigs. Hold the skillet with your non-dominant hand and tilt the skillet so that the butter pools near the base of the handle. If the butter begins to smoke excessively or the steak begins to burn, reduce heat to medium. Use a large, metal spoon to continuously baste butter and aromatics over the steak, focusing and concentrating on areas where the crust is less browned. Continue to baste the steak as you flip it every 20-30 seconds, until the steak registers at a heat of 120-125°F for medium-rare (1-2 minutes), or 130°F for medium (2-4 minutes).

Then, immediately transfer the steak to your serving platter and let it rest atop the tomatoes for 5 to 10 minutes. Transfer your aromatics and pan juices to a small bowl and stir in vinegar and fish sauce, seasoning to taste with salt and pepper. Set this aside afterward, and as the steak rests, warm creamed shishitos in a small saucepan over medium heat until it’s heated through and then transfer it into a serving bowl. Transfer the steak to a cutting board, and while slicing against the grain, cut it into ½-inch0thick pieces, arranging it again atop the tomatoes. Spoon your brown butter-pan dripping dressing over the steak and tomatoes and serve right away, passing the creamed shishitos at the table.

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