Game Day Steak Sandwiches With Sun Dried Tomato And Horseradish Cream Recipes

STEAK SANDWICHES

Steps:

• Pour all marinade ingredients into a sealable bag and add steak. Allow to marinate 2-12 hours.
• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit. Meanwhile, bake your bread, if necessary and heat 2 Tbsp olive oil on medium-low. Add sliced onion and allow to caramelize. Reduce to low, if necessary.
• Heat your grill to high. Cook 4-5 minutes on first side and 3-4 on other side for medium-rare.
• Transfer steaks to a baking dish or platter, tent loosely with foil and let rest 5 minutes. Slice thin.
• Add steak, creamy blue cheese, caramelized onions and sundried tomatoes to each roll!

GAME-DAY STEAK SANDWICHES WITH WHIPPED GOAT CHEESE AND CALABRIAN CHILE SALSA VERDE

Steps:

• If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and refrigerate for a few hours or overnight.
• When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Discard the marinade. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the steak on a cutting board and allow to rest at least 5 minutes.
• Meanwhile, place the bell peppers on the grill. Turn the peppers frequently, charring the skin evenly on all sides, 5 to 8 minutes. Transfer the peppers to a large bowl. While the peppers are still piping hot, cover the bowl tightly with plastic wrap and allow the peppers to steam for 15 minutes. Place the peppers on a cutting board. Remove the stems and seeds. Using a kitchen towel, wipe off the charred skin. Slice the peppers into strips. Place the pepper strips in a medium bowl and drizzle with oil. Set aside.
• Slice the zucchini lengthwise into 3/4-inch-thick planks. Place in a large bowl, drizzle with oil, season with salt and black pepper and toss to coat. Grill the zucchini until tender, 2 to 3 minutes per side. Set aside.
• Drizzle a little oil on the cut sides of the ciabatta and toast on the grill.
• In a medium bowl, combine the goat cheese and cream and whisk together until smooth. Set aside.
• For the chile salsa verde: Combine the chiles, garlic, onions, parsley, oregano, cilantro and oil in a large bowl and mix well. Season with salt. Set aside.
• To assemble the sandwiches, thinly slice the steak against the grain. Place a dollop of the whipped goat cheese on both halves of the toasted ciabatta and spread evenly. Layer the sliced steak over the cheese and put a generous amount of the chile salsa verde on top of the steak. Layer the grilled zucchini and roasted peppers into the sandwiches. Close the sandwiches with the top half of ciabatta, slice and serve.
• Combine the Worcestershire, oil, garlic, rosemary and chile in a large bowl and mix well.

STEAK AND HORSERADISH PRESSED SANDWICH

Steps:

• Place the flank steak in a casserole dish or baking pan. Drizzle with the Worcestershire sauce, 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of black pepper. Rub this mixture all over both sides of the flank steak and let sit at room temperature for 30 minutes.
• Pre-heat a grill pan for about 15 minutes. Meanwhile, mix together the mayonnaise, horseradish and whole-grain mustard in a small bowl. Set aside.
• When the grill is hot, cook the flank steak until an instant-read thermometer inserted in the middle of the steak reads 125 degrees F for medium rare, about 6 minutes per side. (Leave the grill pan over the heat.) Let the steak rest 15 minutes before slicing very thinly across the grain.
• Drizzle the onion slices with the remaining tablespoon olive oil and sprinkle with salt and pepper. Grill the onion on both sides to char and soften, about 2 minutes per side. (Turn down the heat if they char too quickly.) Transfer to a bowl. Check seasoning and add more salt and pepper, if necessary. Cover with plastic wrap to continue softening.
• Slice the bread loaf in half horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (reserve for another use), leaving a 1/4-inch border. Spread the horseradish mayonnaise on both halves. Layer half of the arugula, then the onion and the steak on the bottom half of the loaf and season with salt and pepper. Add the tomatoes, remaining arugula, more salt and pepper and top half of the loaf. Wrap tightly in parchment, wax paper or plastic wrap and tie with twine if necessary. Press 3 hours with a brick (see Cook's Note) or cast-iron skillet on top to flatten the sandwich, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.

GAME-DAY STEAK SANDWICHES WITH MUSHROOMS, ONIONS AND GRUYERE

Steps:

• If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and refrigerate for a few hours or overnight.
• When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the meat on a cutting board and allow to rest at least 5 minutes.
• While the steak cooks and rests, slice the onions thinly into half moons. Slice the mushrooms very thinly. Heat a large skillet over high heat. Add 1/2 cup of oil. Once the oil is hot, add the onions and cook, stirring frequently, until lightly caramelized. Add the mushrooms. Turn the heat down to medium and continue to cook until the liquid from the mushrooms has evaporated, about 10 minutes. Season with salt and pepper.
• Drizzle a little oil on the cut sides of the ciabatta and toast on the grill.
• Stir the mayonnaise and mustard together in a small bowl. Set aside.
• To assemble the sandwiches, thinly slice the steak against the grain. Place a dollop of the mayonnaise mixture on both halves of the toasted ciabatta loaf or rolls and spread evenly. Layer the sliced Gruyere on the top half of the ciabatta. (If you want melted cheese, place the Gruyere-topped ciabatta under a preheated broiler for a minute or two.) Layer the sliced steak on the bottom half of bread. Next, top the steak with the mushrooms and onions. Close the sandwich with the top half of ciabatta, slice and serve.
• Combine the Worcestershire, oil, garlic, rosemary and chile in a large bowl and mix well.

MARINATED FLANK STEAK WITH HORSERADISH CREAM

Steps:

• Combine soy sauce, sherry, onion, olive oil, brown sugar, rosemary, garlic, and pepper in a bowl and mix well. Pierce flanks steak throughout using a large fork, flip, and repeat. Place steak in a plastic zip-top bag and pour in marinade to cover. Marinate in the refrigerator, 8 hours to overnight.
• Combine sour cream, green onions, horseradish, salt, and pepper in a bowl. Cover and refrigerate sauce until ready to use, up to 24 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Drain steak and pour marinade into a small saucepan. Bring marinade to a boil over high heat and boil for 1 minute. Remove from heat. Season steak with pepper.
• Cook steak on the preheated grill to desired doneness, basting occasionally with marinade, about 5 minutes per side for medium doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Transfer steak to a plate and let rest for 15 minutes. Cut across the grain into thin diagonal slices. Serve hot or at room temperature with horseradish sauce.