Steak And Onion Sandwich

With barbecue season upon us, this is a great way to use up any grilled steak (if ever) and put into a sumptuous sandwich.

  • 1 tsp. Dijon mustard
  • 1 tbsp. balsamic  vinegar
  • 2 tbsp. extra virgin olive oil
  • pinch of salt and pepper
  • 1 lb. steak
  • 1 small red onion, sliced into rounds

In a large bowl, whisk together the mustard, vinegar and oil. Season with salt and ground pepper. Add about 16 oz. of steak and turn to coat all sides of the meat. Let this sit at room temperature for about 20 minutes.

Drizzle the onion with a tsp. of oil and let sit.

Heat a grill pan over medium high heat. Grill the steak and onions for 5-8 minutes. The steak should be medium and the onions tender.

Let this rest for 5 minutes and slice against the grain. In a food processor, finely chop the onions with 1 tsp. vinegar.

Spread the onion on 4 slices of crusty bread, top with the steak slices, add some spinach or baby greens. Add some provolone cheese and top with 4 slices of bread.

 

Now, doesn’t that make sense? You bet it does.

Steak Au Poivre

 

A great steak…summer is on its way.

Serves 4

  • 3 black whole peppercorns
  • 2 tbsp white whole peppercorns
  • 2 tbsp green dried peppercorns
  • 4 Strip Loin (New York Cut ) steaks, 8-12 oz. each
  • 8 tbsp unsalted butter
  • 2 tbsp vegetable oil
  • 2 shallots, minced
  • 1 cup cognac
  • 2 cups beef stock
  • 2 tbsp green peppercorns in brine, drained and chopped
  • 1 cup heavy cream

Place the peppercorns in a heavy sealable plastic bag and with a meat tenderizer, coarsely crush the peppercorns. Pat steak dry and coat both sides of the steaks with the peppercorn mixture.

Heat four tbsp. butter and vegetable oil in a large skillet over medium high heat until hot, but not smoking.  Add steaks to the pan and sear on both sides  (four-five minutes for medium rare). Transfer to a platter and cover with tin  foil.

Drain fat from the skillet and reserve, melt remaining butter, add shallots and cook until soft, but not brown (about two minutes). Add cognac and bring to the boil, scraping up the brown bits from the bottom, add the stock,

 peppercorns and liquid from around the steaks; boil about two minutes so

 that it is reduced slightly. Stir in the cream and boil until sauce thickens.

 Pour over steaks and serve immediately.

This is sooooooo tasty!  Add garlic toast, nice cold, crisp salad and a bottle

 of…oh my! wine.