GRILLED STEAK SANDWICH
Provided by Patrick and Gina Neely : Food Network
Time 2h35m
Yield 5 servings
Number Of Ingredients 18
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 MARINATED STEAK SANDWICHES
What's the secret? It's the ginger-soy sauce marinade that turns grilled sandwiches into great beef sandwiches.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h25m
Yield 8
Number Of Ingredients 8
Steps:
- In shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag, mix honey, gingerroot, soy sauce and beer. Add beef; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning occasionally, at least 4 hours but no longer than 24 hours.
- Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade. Cover and grill beef over from medium heat about 12 minutes for medium doneness, turning after 6 minutes and brushing frequently with marinade. Discard any remaining marinade.
- Cut beef into thin slices. Serve beef in pita fold breads with tomato and onion.
Nutrition Facts : Calories 270, Carbohydrate 31 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 1 1/2 g, ServingSize 1 Sandwich, Sodium 380 mg, Sugar 3 g, TransFat 0 g
STEAK SANDWICHES
Provided by Giada De Laurentiis
Time 1h12m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally.
- Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Drain the marinade from the steaks. Grill the steaks to desired doneness, about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
- Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture, to taste, with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the arugula then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.
GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES
Categories Sandwich Onion Steak Bell Pepper Summer Grill/Barbecue Bon Appétit
Yield Serves 12
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
- Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.
MARINATED FLANK STEAK SANDWICHES
After months of outdoor barbecuing, grilling moves indoors with this stove-top sandwich. It's piled high with thinly sliced flank steak, charred onions, and melted Gruyere.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Combine onion, juices, cumin, and garlic in a shallow dish. Add steak, and let stand, turning once, for 20 minutes.
- Preheat a grill pan to medium-high and oven to 400 degrees. Pat steak dry, and season with salt and pepper. Grill to desired doneness, 5 to 6 minutes per side for medium-rare. Let rest.
- Grill onion for 2 to 3 minutes. Discard marinade.
- Butter bread. Grill, buttered side down, for 2 minutes. Place cheese on bottom halves, and bake in oven until melted.
- Slice steak thinly, against the grain. Top cheese with pickle, steak, onion, and bread. Halve each sandwich, and serve.
GRILLED THAI STEAK SANDWICHES
Make and share this Grilled Thai Steak Sandwiches recipe from Food.com.
Provided by Shelby Jo
Categories Lunch/Snacks
Time 50m
Yield 5 sandwiches
Number Of Ingredients 10
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.
Nutrition Facts : Calories 343.1, Fat 10.7, SaturatedFat 3.6, Cholesterol 64.2, Sodium 754.3, Carbohydrate 34.8, Fiber 2.1, Sugar 3.2, Protein 25.6
ITALIAN GRILLED STEAK SANDWICH
Steps:
- Place first 4 ingredients in a large bowl or shallow dish. Add steak and turn to coat. Refrigerate, covered, 8 hours or overnight., Remove steak, discarding marinade. Grill steak, 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°), 6-8 minutes per side. Cool completely., Cut bread loaf horizontally in half. Hollow out both halves, leaving a 1/2-in. shell (save removed bread for another use). Cut steak across the grain into thin slices. In a bowl, toss tomatoes with green onions, olives, pepperoni, basil and 2 tablespoons dressing. In another bowl, toss arugula with remaining dressing. , Place half the arugula in bread bottom. Layer with steak, tomato mixture and remaining arugula; replace top. Wrap in foil; refrigerate at least 1 hour. Cut into wedges to serve.
Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 567mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
THE BEST STEAK MARINADE
We use this marinade for rib steaks, but can be used for almost any cut of beef.
Provided by SweetCravings
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g
GRILLED SKIRT STEAK & GORGONZOLA SANDWICHES
These are awesome! We made them and everyone went "nuts"! They were all very hungry but we didn't have enough because it seemed like people were coming left and right. We planned it for 6 and there must have been at least 10. Food & Wine Magazine. August 2004 edition.
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Light a grill or preheat a broiler.
- In a small bowl, combine 1 tablespoon of the olive oil with the mustard, garlic and crushed red pepper.
- Season with salt and black pepper.
- Put the steak in a shallow baking dish and spread the mustard mixture all over it.
- Grill the steak over high heat, turning once, until charred and medium rare, about 4 minutes per side.
- Transfer the meat to a cutting board and let it rest.
- Meanwhile, spread the tomato slices on a large platter, drizzle with the balsamic vinegar and the remaining 1 tablespoon of olive oil and season with salt and black pepper.
- In a small bowl, mash the Gorgonzola with the mayonnaise.
- Spread the Gorgonzola mixture on the cut sides of the baguette lengths and grill, cheese side up, until the baguette is toasted and the Gorgonzola is melted, about 1 minute, being careful not to burn the bread.
- Cut the steak into 4-inch lengths, then thinly slice it across the grain.
- Pile the meat on the baguettes and spoon the accumulated meat juices over the top.
- Top with the tomato slices and watercress, close the sandwiches and serve.
Nutrition Facts : Calories 756.5, Fat 31.5, SaturatedFat 9.4, Cholesterol 94.9, Sodium 1082.1, Carbohydrate 64.3, Fiber 4.2, Sugar 2.4, Protein 51.2
GRILLED STEAK SANDWICHES WITH MARINATED WATERCRESS, ONION, AND TOMATO SALAD
A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.
Provided by Bon Appétit Test Kitchen
Categories Sandwich Beef Onion Tomato Marinate Super Bowl Dinner Lunch Fall Summer Winter Tailgating Family Reunion Grill Grill/Barbecue Party Watercress Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Whisk oil, vinegar, and 3/4 teaspoon mustard in large bowl. Season dressing with salt and pepper. Transfer 2 tablespoons dressing to small bowl; whisk in sugar and 1 teaspoon mustard. Sprinkle beef all over with salt and pepper, then top with mixture from small bowl.
- Grill beef until thermometer inserted into thickest part registers 120°F to 125°F for rare, turning occasionally, about 30 minutes. Place on cutting board; let rest 10 minutes. Cut very thinly across grain.
- Meanwhile, add tomatoes, watercress, and onion to dressing in large bowl. Marinate while beef grills, tossing occasionally. Grill bread, cut side down, until just crusty, about 3 minutes; place on plates, grilled side up.
- Arrange beef slices over bread. Using tongs and draining slightly, top with salad.
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