I was feeling rather under the weather this past Saturday, but didn't want to eat take-out or put too much effort into cooking. Luckily John came up with the brilliant idea of steak sandwiches. I literally spent 15 minutes wandering the meat counter at our local grocery store pondering over which cut of meat would give me the best results in a sandwich (I know I have issues). At first I picked up a large NY Strip, but instead decided on a flank steak. Once I got it home, I threw it in a large zip lock bag with salt, pepper, brown sugar, soy sauce, white wine, balsamic vinegar, and let it marinate for about 3 hours. While the steak marinated, I sauteed several thinly sliced bell peppers, onion, one jalapeno, and garlic in a bit of olive oil. After they were cooked down and soft, I set them aside until I was ready to prep the sandwiches.
To cook the steak, remove it from the marinade and slice thinly against the grain. Heat large skillet on medium-high, melt a tablespoon or two of butter, add sliced steak. Cook for about 5 minutes, stirring frequently until medium rare. For the bread, I used large whole wheat sub rolls and toasted them in the oven before loading them up with the toppings. I split them open, drizzled some spicy honey mustard on both sides, put a layer of the peppers and onion mixture, some baby spinach leaves, the steak, then pepper jack cheese. Then placed it open-faced in the oven until the cheese melted and then served piping hot. These were amazing and so ridiculously simple to make. I originally had visions of making a chimichurri aioli or some other type of sauce, but decided to keep things simple, figuring there will always be a next time.
By the way I served these with baked sweet potato fries. I make these pretty frequently, all I do is slice up sweet potatoes, them in a bowl with olive oil and whatever seasonings I feel like - usually salt, pepper, cumin, paprika, chili powder, and a touch of cinnamon. Toss well to coat the sweet potatoes. Pre-heat an oven to 450 and spread the sweet potatoes in a single layer on a cookie sheet and cook for about 20 minutes or until golden brown.
To cook the steak, remove it from the marinade and slice thinly against the grain. Heat large skillet on medium-high, melt a tablespoon or two of butter, add sliced steak. Cook for about 5 minutes, stirring frequently until medium rare. For the bread, I used large whole wheat sub rolls and toasted them in the oven before loading them up with the toppings. I split them open, drizzled some spicy honey mustard on both sides, put a layer of the peppers and onion mixture, some baby spinach leaves, the steak, then pepper jack cheese. Then placed it open-faced in the oven until the cheese melted and then served piping hot. These were amazing and so ridiculously simple to make. I originally had visions of making a chimichurri aioli or some other type of sauce, but decided to keep things simple, figuring there will always be a next time.
By the way I served these with baked sweet potato fries. I make these pretty frequently, all I do is slice up sweet potatoes, them in a bowl with olive oil and whatever seasonings I feel like - usually salt, pepper, cumin, paprika, chili powder, and a touch of cinnamon. Toss well to coat the sweet potatoes. Pre-heat an oven to 450 and spread the sweet potatoes in a single layer on a cookie sheet and cook for about 20 minutes or until golden brown.
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