Steak And Egg Sandwich With Creamed Spinach And Onion Rings Recipes

STEAK SANDWICH WITH ONION RINGS AND CHEESE SAUCE

Steps:

• For the steak: Preheat a grill pan over medium-high heat. Sprinkle the steak on both sides with the garlic powder and salt. Place on the grill pan and cook for 5 to 7 minutes; flip and cook for an additional 3 to 5 minutes, until medium rare. Remove to a cutting board and set aside to rest. Slice the steak on the bias.
• For the onion rings: Fit a heavy-bottomed pot with a deep-frying thermometer and fill with 2 to 3 inches of oil. Heat the oil to 365 degrees F. Meanwhile, prepare one bowl with buttermilk and a second with flour, salt and cayenne. In batches, place the cut onion rings into the buttermilk and then into the flour; repeat one more time. Carefully place the dipped rings into the preheated oil, being sure not to overcrowd the pan. Once golden on one side, flip to the other side and fry until golden brown all around. Remove with a slotted spoon to a paper-towel-lined plate. Season with salt.
• For the mustard cheese sauce: Melt the butter in a medium saucepan. Add the flour and whisk together completely to make a roux. Whisking continuously, gradually add the cold milk until completely combined and the sauce starts to thicken into a bechamel. Add the fontina, Tabasco and Dijon and whole-grain mustards. Season to taste, then remove from the heat.
• To assemble the sandwich: Smear the cheese sauce on each side of the bread, top with sliced fontina, banana peppers, steak and arugula. Serve the onion rings on the side.

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.

STEAK WITH PARMESAN SPINACH

Steps:

• Heat a grill pan over medium-high heat. Pat the steak dry and brush lightly with olive oil. Season with 11/2 teaspoons salt and 2 to 3 teaspoons pepper. Cook, turning once, 10 to 13 minutes total for medium rare. Transfer the steak to a cutting board to rest, about 10 minutes.
• Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the flour and cook, stirring, 1 minute. Remove from the heat and gradually whisk in the milk. Return to medium heat and simmer, whisking, until slightly thickened, about 2 minutes.
• Stir in the spinach, 1/4 cup water, 1/2 cup parmesan, the lemon zest and nutmeg and cook, stirring occasionally, until the sauce thickens and the spinach is tender, about 10 minutes. Thin with water, if needed. Stir in the remaining 1/4 cup parmesan and salt to taste.
• Thinly slice the steak and serve with the spinach.

HANGER STEAK SANDWICH WITH BOURBON CREAMED SPINACH

Steps:

• For the glaze: Add the orange peel, bourbon, cherry juice and some black pepper to a small saucepan. Simmer until reduced to 1/4 cup, about 10 minutes. Your pot may flambe from the bourbon, don't worry- just wait until the alcohol burns off. Once reduced, turn off the heat and whisk in the butter.
• Sprinkle the steak liberally with salt and pepper. Heat a cast-iron pan over medium-high heat. Add a light coat of oil and place the steak in the pan. Cook the steak almost to desired doneness, depending on thickness, 3 to 5 minutes per side. Turn off the heat and glaze the steak on all sides in the pan while flipping. Remove the steak from the pan to rest.
• For the sandwich build: Pile some Bourbon Creamed Spinach on the bottom piece of the pretzel roll. Thinly slice the steak against the grain and place on top of the spinach. Top with some red onions and finish with the top of the roll. Repeat for the remaining sandwiches.
• Strain the thawed spinach in a colander and squeeze liquid out with a towel. Melt the butter in a large straight-sided skillet over medium heat. Add the garlic and onions, season with salt and pepper and cook until onions are softened, about 5 minutes. Turn off the heat and add the bourbon. Stir to combine, turn heat back on to medium and simmer 1 minute. Add the cream, and cook until the cream is reduced by half, about 5 minutes. Stir in the cheese and cook until melted, and then mix in the spinach to combine. Cover and cook over low heat until the spinach is tender, 8 to 10 minutes, and then season with salt and pepper.

SPINACH AND EGG SANDWICHES

Steps:

• Preheat the broiler. Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper. Broil the tomatoes until they begin to soften, about 2 minutes. Remove from the broiler. Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil. Set aside.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes. Stir in the spinach until wilted; season with salt and pepper. Transfer the mixture to a bowl; keep warm. Wipe out the skillet.
• Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat. Top the tomatoes with the cheese. Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes. Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes.

STEAK SANDWICH WITH BOURBON CREAMED SPINACH

Steps:

• For the glaze: Add the orange peel, bourbon, cherry juice and some black pepper to a small saucepan. Simmer until reduced to 1/4 cup, about 10 minutes. Your pot may flambe from the bourbon, don't worry- just wait until the alcohol burns off. Once reduced, turn off the heat and whisk in the butter.Sprinkle the steak liberally with salt and pepper. Heat a cast-iron pan over medium-high heat. Add a light coat of oil and place the steak in the pan. Cook the steak almost to desired doneness, depending on thickness, 3 to 5 minutes per side. Turn off the heat and glaze the steak on all sides in the pan while flipping. Remove the steak from the pan to rest.For the sandwich build: Pile some Bourbon Creamed Spinach on the bottom piece of the pretzel roll. Thinly slice the steak against the grain and place on top of the spinach. Top with some red onions and finish with the top of the roll. Repeat for the remaining sandwiches.Strain the thawed spinach in a colander and squeeze liquid out with a towel. Melt the butter in a large straight-sided skillet over medium heat. Add the garlic and onions, season with salt and pepper and cook until onions are softened, about 5 minutes. Turn off the heat and add the bourbon. Stir to combine, turn heat back on to medium and simmer 1 minute. Add the cream, and cook until the cream is reduced by half, about 5 minutes. Stir in the cheese and cook until melted, and then mix in the spinach to combine. Cover and cook over low heat until the spinach is tender, 8 to 10 minutes, and then season with salt and pepper.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.