Grilled Steak Sandwich With Portobellos Grilled Onions And Fontina Recipes

GRILLED STEAK AND PORTOBELLO STACKS

Steps:

• In a small bowl, combine 2 tablespoons oil and herbes de Provence. Rub over tenderloin; cover and refrigerate for 2 hours. Place mushrooms in a small bowl; toss with vinegar and remaining oil. Cover and refrigerate until grilling., In a large skillet, cook the onion, sugar, salt and pepper in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Remove from the heat; stir in vinegar. Set aside. , In a small bowl, combine the sauce ingredients. Cover and refrigerate until serving., Grill tenderloin and mushrooms, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and mushrooms are tender. Let tenderloin stand for 10 minutes. , Meanwhile, brush both sides of bread with butter. Grill over medium heat for 1 minute on each side or until browned. Toss salad greens with vinaigrette. Cut tenderloin and mushrooms into thin slices. , Divide mushrooms among four slices of bread. Layer with roasted peppers, greens and another slice of bread. Top each with onion mixture and beef. Spread sauce over remaining slices of bread; place over beef. Cut each sandwich diagonally in half.

MARINATED STEAK WITH GRILLED ONIONS

Steps:

• Whisk together vinaigrette, mustard, Worcestershire sauce and garlic. Pour 1/4 cup into a shallow dish. Add beef and turn to coat. Cover and refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade from dish. Grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are tender, 4-7 minutes per side. Drizzle reserved marinade over onions. Cut steak into thin slices; serve with onions.

GRILLED PORTOBELLO, BLUE CHEESE AND CARAMELIZED ONION HOAGIE

Steps:

• For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour.
• For the onions: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water.
• For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise.
• Heat a grill pan over medium-high heat.
• Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side.
• For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar and a sprinkle of salt.

GRILLED STEAK SANDWICH WITH PORTOBELLOS, GRILLED ONIONS, AND FONTINA

Steps:

• Preheat the oven to 350°F. Roasting garlic and shallots brings out their incredible sweetness and only adds one quick cooking step. Peel off the outer layer of the garlic and shallot skins. Smash them open with the flat side of a knife to break up the cloves. Rip off a large piece of heavy-duty aluminum foil and put the garlic and shallots in the center. Toss in the rosemary and bay leaf and moisten with 2 tablespoons of the oil and 1 tablespoon of water. Wrap up the aluminum pouch, making sure it is sealed tightly so none of the liquid seeps out. Put the pouch in the oven for 20 minutes to steam and soften the garlic and shallots. Unwrap the aluminum and carefully pour any juices into a food processor. Peel the garlic cloves and shallots and toss them into the food processor along with the remaining 1 cup of oil. Season with salt and pepper and pulse until the mixture is well blended. Lay the steak in a shallow platter and pour the flavored oil on top. Cover and refrigerate for at least 2 hours or up to overnight, turning the steak over occasionally so both sides feel the love of the oil.
• To make the arugula mayonnaise, combine the mayo, lemon juice, horseradish, and arugula in a food processor. Turn the machine on for 1 minute to combine all the ingredients; the mayo will have a bright green color. Season with salt and pepper, cover, and pop it in the refrigerator.
• Lay the mushrooms and onion slices in a shallow platter, drizzle with the vinegar and oil, and season with salt and pepper. Try not to break up the onion slices into rings, they are easier to grill as slices. Take the steak, mushrooms, and onions outside because we're about to make some magic.
• Preheat your grill until it's very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and then carefully and quickly wipe the hot grates of the grill. This will create a nonstick grilling surface. Grill the steak for 7 minutes per side for medium-rare. Remove the steak to a cutting board and let it rest for 10 minutes. While the steak rests, grill the mushrooms and onions for about 5 minutes per side so they have a nice char. Brush the cut sides of the ciabatta bread with a little bit of oil and grill for a minute to toast. Slice the mushrooms, separate the onion slices into rings, and slice the steak, paper-thin, against the grain.
• Now you are ready to put this awesome sandwich together. To assemble, spread both sides of the bread with the arugula mayonnaise. Lay several slices of flank steak on the bottom bread half and mound with mushrooms and onions. Cover with a couple of slices of fontina cheese and cap it all with the top half of bread. Slice the loaf into 4 sandwiches. Garnish with arugula and serve. It's a beautiful thing.

GRILLED FLANK STEAK WITH SAUTEED PORTABELLA AND CREMINI MUSHROOMS

Steps:

• Pat steak dry and cut crosswise at a 45° angle into 4 equal pieces. Season steaks with salt and pepper and transfer to a large resealable heavy-duty plastic bag. Chop shallots and in a bowl stir together with vinegar, sugar, and soy sauce. Pour marinade into bag. Marinate steaks, covered and chilled, turning bag over at least once, at least 2 hours and up to 2 days.
• Prepare grill.
• Remove steaks from bag and discard marinade. Grill steaks on a lightly oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare. (Alternatively, grill steaks in 2 batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks as cooked to a cutting board and let stand 10 minutes.
• Cut steak at a 45° angle across grain into thin slices. Serve steak with sautéed mushrooms.

GRILLED PORTOBELLO WITH BASIL MAYONNAISE SANDWICH

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
• Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
• Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.
• Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches.

STEAK SANDWICHES WITH CRISPY ONIONS

Steps:

• Cut onion into 1/4-in. slices; separate into rings. Place in a large bowl or shallow dish. Add buttermilk; turn to coat. Refrigerate at least 4 hours or overnight., In a small bowl, combine cilantro, parsley, garlic, 1/2 teaspoon salt and pepper. Remove 2 tablespoons herb mixture; stir into mayonnaise. Refrigerate until serving. Stir 1/2 cup olive oil into remaining herb mixture. Reserve 2 tablespoons oil mixture for serving. Place remaining oil mixture in a large bowl or shallow dish. Add beef; turn to coat. Refrigerate at least 4 hours or overnight., Drain beef, discarding marinade. Grill beef, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness, 7-9 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, drain onion rings, discarding marinade. In a shallow dish, combine flour, taco seasoning and remaining 2 teaspoons salt. Roll onion rings in flour mixture. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry onion rings, a few at a time, until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels; keep warm., Remove steak to a cutting board; brush with reserved 2 tablespoons oil mixture. Brush bread with remaining 3 tablespoons olive oil. Grill bread over medium heat until toasted, 30-60 seconds on each side., Spread mayonnaise mixture over 1 side of each toast. Thinly slice steak. Top 6 slices of toast with steak, fried onions and, if desired, arugula and tomato slices. Top with remaining toast.