Grilled Thai Steak Sandwiches Recipes

GRILLED STEAK SANDWICH

Steps:

• Mix all of the marinade ingredients together in a bowl and pour it into a large gallon-sized resealable plastic bag. Add the steak and turn to make sure it is completely covered by the marinade. Refrigerate for at least 2 hours and up to 12, turning the bag occasionally.
• Melt the butter in a heavy bottomed saucepan over medium heat. Once melted add the flour and stir until it becomes a light blonde color. Slowly whisk in milk. Bring the milk up to a simmer while stirring. Once at a simmer, stir in the cheese, a handful at a time. Season with salt and pepper, to taste. Keep warm until ready to use.
• Preheat the grill to medium-high heat.
• Toss green onions in a bowl with olive oil, and salt and pepper, to taste.
• Remove the steak from the marinade and let the excess drain off. Grill the steak for 5 to 7 minutes per side for medium-rare and about 8 to 10 minutes for medium. Remove the steak from the grill to a cutting board and allow it to rest for 10 minutes before slicing.
• While the steak rests, put the green onions and baguettes on the grill. Cook the green onions until charred and soft, about 4 minutes, and toast the bread until golden.
• To assemble, slice the steak, at a 45 degree angle, into very thin slices across the grain. Put some of the steak on the bottom of each roll, top with some grilled green onions, and smother with provolone cheese sauce. Cover with the top of the roll and serve.

GRILLED STEAK SANDWICH

Steps:

• Cut steak into 6 pieces and sprinkle generously with tenderizer, piercing with a fork.
• Grease lightly and preheat griddle to 400 degrees.
• Grill meat 2 to 3 minutes on each side; pepper to taste.
• MAKE SAUCE by combining the butter through the salt and heating.
• Toast the bread.
• TO SERVE; dip one side of the toast, using a fork, quickly into the sauce; top with the steak and spoon the remaining sauce on the steaks.

GRILLED THAI STEAK SANDWICHES

Steps:

• Drain pineapple slices; reserve 1/2 cup juice.
• Combine reserved juice, soy sauce, garlic, ginger and pepper in a large, shallow, non-metallic dish. Add steak, turning to coat all sides. Cover and marinate 15 minutes in refrigerator.
• Grill or broil steak, brushing occasionally with reserved marinade, 9 to 10 minutes on each side or until meat is desired doneness. Add pineapple slices the last 10 to 15 minutes of grilling, or until golden brown. Discard any remaining marinade. Cut steak into thin slices.
• Spread mayonnaise evenly over rolls. Evenly layer bottom halves of rolls with steak, cucumber, pineapple slices and cilantro. Place top halves over layer halves.