NEXT-LEVEL STEAK & ONION SANDWICH
Focusing on awesome, sweet onions seriously takes the joy of a steak sandwich up a notch.
Provided by Jamie Oliver
Categories Mains Jamie's Comfort Food Beef Father's day St. George's Day British Bread
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness.
- Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds.
- Put the butter, a lug of oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes.
- Pour in the vinegar, pop the lid on, reduce the heat to low and cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed.
- Meanwhile, pop the ciabatta into the oven, turn onto 110°C/225°F/gas ¼ and leave to warm through.
- Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking.
- Remove to a plate, rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of extra virgin olive oil.
- Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress.
- Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.
Nutrition Facts : Calories 553 calories, Fat 22.3 g fat, SaturatedFat 7.5 g saturated fat, Protein 31 g protein, Carbohydrate 60 g carbohydrate, Sugar 24.9 g sugar, Sodium 1.6 g salt, Fiber 3.6 g fibre
CIABATTA STEAK SANDWICH
Steps:
- Preheat grill to medium heat.
- Brush London broil with olive oil and season with steak seasoning. Place on grill. Grill 3 to 5 minutes per side, depending on thickness and preference. When done, let rest 5 minutes then slice on the bias.
- In a small bowl, combine pesto and mayonnaise.
- Spread mayonnaise blend on bottom half of each ciabatta. Top with tomato slices and meat. Cover with the top halves and serve.
GRILLED FLANK STEAK ON CIABATTA WITH RED PEPPERS
This steak sandwich, inspired by the flavors of Spain, takes a little time to prepare, but it's really quite simple. Just sauté a tangle of onions and red peppers until tender, then hit it with a splash of red wine and black olive tapenade. Meanwhile, rub the meat with a little olive oil and paprika then grill (or broil) until done. Pile the sliced meat and pepper mixture onto toasted ciabatta and enjoy.
Provided by Florence Fabricant
Categories steaks and chops, main course
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Smear flank steak with 2 tablespoons olive oil, massage with paprika and season with salt and pepper. Set aside. Combine 11/2 tablespoons of the tapenade with the parsley and 2 tablespoons of the oil. Set aside.
- Heat remaining oil in a large skillet. Add onion and sauté on medium until soft. Add garlic, sauté briefly, then add peppers. Reduce heat to low and sauté gently until very tender, about 30 minutes. Stir occasionally. Stir in wine and remaining tapenade, cook briefly, then remove from heat.
- Heat grill to hot. When peppers are done, put steak on grill and sear fairly close to the heat, 2 to 3 minutes per side for medium-rare. Timing is tricky because it depends on the fire and the thickness of the meat, but you can make a diagonal cut at one end of the steak to gauge doneness.
- Transfer steak to a cutting board and place ciabatta halves, cut side down, on the grill to toast. Watch closely. Smear toasted ciabatta with the reserved tapenade and parsley from Step 1. Slice steak thin on the bias and arrange slices on the ciabatta. Reheat peppers and spoon on top of the steak. Cut each ciabatta half in six pieces, arrange on a platter and serve.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 19 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 515 milligrams, Sugar 4 grams
FLANK STEAK SANDWICHES
"My sister and I found this recipe 15 years ago, changed a few ingredients and made it our own," recalls Elizabeth Hiner of Chico, California. "Now, when family and friends hear we're making these sandwiches, they come running! It's a quick, healthy crowd-pleaser that goes great with summer."
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the onion, wine, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ginger. Pour 1-3/4 cups into a shallow dish; add steak, turn to coat and cover. Pour remaining marinade into another shallow dish resealable; add the peppers and onion, turn to coat and cover. Refrigerate both for 3 hours or overnight, turning occasionally., Drain and discard marinade from steak. Lightly oil the grill rack. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Drain and discard marinade from vegetables. Place in a grill basket. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently. , In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place cut side down on grill for 2-3 minutes or until golden brown. , Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately.
Nutrition Facts : Calories 479 calories, Fat 23g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 933mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
CIABATTA STEAK SANDWICH~ROBYNNE
Leftover steak? No problem! I had leftover flank steak, but you could use any steak you have on hand. Add some cheese,caramelized onions and steak sauce and you have yourself an awesome sandwich! Here is my flank steak...
Provided by Robynne Glenn
Categories Steaks and Chops
Time 25m
Number Of Ingredients 6
Steps:
- 1. Brush roll with olive oil and broil in oven until brown and toasted; approx. 3 minutes. Remove from oven.
- 2. In a skillet; heat up left over steak strips until warm. Pile steak on bottom of roll, place cheese slices on top of steak and return to broiler until cheese is melted; approx. 2 minutes. Remove from oven.
- 3. Add steak sauce and caramelized onions if you choose. enjoy!
CIABATTA CHEESE STEAKS WITH THE WORKS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Leave the steaks on the counter, to take chill off, while the grill or grill pan heats up to medium-high. Coat the steaks with extra-virgin olive oil and grill seasoning.
- Heat 2 tablespoons, 2 turns of the pan, extra-virgin olive oil in a skillet over medium-high heat. Add the cubanelle peppers, the garlic and onions and cook until very tender, 10 to 12 minutes. Add a splash of hot pepper juice and the hot pepper rings and remove from the heat.
- Heat oven to 250 degrees F.
- While the peppers cook, put the steaks on the hot grill and cook 10 minutes for rare, 2 minutes longer for each level of desired doneness, turning once about midway during the cook time. Meanwhile heat up a sauce pot over medium heat and add the butter. When the butter has melted, whisk in the flour and stir for 1 minute. Whisk in the milk and season with salt, pepper and nutmeg, to taste. Thicken the sauce for a couple of minutes, then reduce the heat to low.
- When the steaks are cooked to desired doneness, remove them to a cutting board and let rest for 5 minutes. Thinly slice on an angle against the grain of the meat. While the meat rests, warm the bread in the oven. Stir the cheese into sauce.
- To serve, split the bread lengthwise and spread the steak slices evenly across the bottoms of the bread. Top the steak with the sauce and the peppers and onions. Cover with the bread tops and cut the ciabatta into 4 equal portions
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MEDITERRANEAN SANDWICH - LIFE, LOVE, AND GOOD FOOD
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5/5 (1)Total Time 40 minsCategory SandwichesCalories 587 per serving
- Lightly brush steak on both sides with oil and then season evenly with 2 tablespoons of the steak and chop seasoning. Allow steak to stand at room temperature for 15 to 30 minutes before grilling.
- Prepare grill for direct cooking over medium heat (350° to 450°F). Brush cooking grates clean. Grill steak over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move steak temporarily over indirect heat.) Remove steak from grill and let rest for 3 to 5 minutes.
- While the steak rests, grill the bread over direct medium heat, cut side down, until lightly browned, 30 seconds to 1 minute. Thinly slice the steak. Build the sandwiches with sour cream dressing, tomatoes, steak slices and onion. Place the remaining half of the bread on top and cut into individual sandwiches. Serve right away.
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