Tuesday, 2 November 2010
Awesome Steak Sandwich with Grilled Mushroom Salad
But I couldn't resist sending the man out for one more grilling of the season. Faithfully he warmed himself over the flames while the pups and I stuck close to the oven inside. The result? The last grilled steak of the season, fully marinated, thinly sliced, and piled high in a baguette with a blue cheese spread and baby spinach.
Run, don't walk, to the store and get yourself a good steak. There's still time to make this before the grill is waist-high in snow. Get some mushrooms too, while you're at it. Steak loves mushrooms. Beer or wine, your choice. Just get going!
adapted from Giada De Laurentiis, Food Network.com
for IHCC, Out of Italy
* 1/4 cup balsamic vinegar
* 1/4 cup soy sauce
* 1/4 cup Worcestershire sauce
* 1 tablespoon yellow mustard seeds, cracked
* 3 (12 to 14-ounce) rib-eye steaks
* 4 ounces bleu cheese, crumbled
* 1/2 cup sour cream (I used yogurt cheese)
* Salt and freshly ground black pepper
* 1 baguette (about 2 feet long), split lengthwise
* 2 cups lightly packed baby spinach
Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally.
Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Drain the marinade from the steaks. Grill the steaks to desired doneness, about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture, to taste, with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the spinach then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 4 equal pieces and serve.
Grilled Mushroom and Chive Salad
adapted from Giada De Laurentiis, FoodNetwork.com 2008
for IHCC Out of Italy
Giada actually did a fresh mushroom salad - I like grilled much better.
* 1 pound large cremini mushrooms, trimmed and cleaned and grilled on a skewer
* 1/3 cup chopped fresh chives, cut into ½ inch pieces
* 1/4 cup extra-virgin olive oil
* 1/4 cup fresh lemon juice
* Kosher salt and freshly ground black pepper
* 2-ounce piece Parmesan
* Serving suggestion: assorted French cheeses and Poilane Bakery-style breads
In a medium salad bowl, mix together the mushrooms and chives.
In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.