Grilled Steak Sandwiches With Steak Sauce Mayonnaise And Romaine Recipes

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GRILLED-STEAK SANDWICHES

Basil, tomatoes, and olive oil refine this sandwich. The soft bread soaks up the juices of fresh-off-the-grill steak, so no flavor is lost.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 6



Grilled-Steak Sandwiches image

Steps:

  • Let steaks stand at room temperature for 30 minutes. Heat grill to high. Brush grates with oil. Season steaks with salt and pepper. Grill for 5 minutes per side for medium-rare. Let rest for 10 minutes. Thinly slice steaks across the grain.
  • Meanwhile, drizzle tomatoes with oil; season with salt and pepper. Brush bread with oil. Grill tomatoes until lightly charred and soft, 3 to 4 minutes per side. Grill cut sides of bread until lightly charred, 30 seconds to 2 minutes.
  • Layer sliced steak and grilled tomatoes over bottom halves of bread. Garnish with basil and romaine leaves, drizzle with oil, and season with salt and pepper. Sandwich with top halves of bread. Cut each loaf crosswise into 6 sandwiches.

2 sirloin, skirt, or flank steaks (about 1 3/4 pounds each)
Extra-virgin olive oil, for brushing and drizzling
Coarse salt and freshly ground pepper
6 tomatoes, sliced 1/2 inch thick
2 large loaves semisoft Italian bread, halved lengthwise
Garnish: fresh basil and romaine lettuce leaves

STEAK SANDWICHES WITH HONEY GARLIC MAYO AND SEARED RED ONIONS

Provided by Robin Miller : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 10



Steak Sandwiches with Honey Garlic Mayo and Seared Red Onions image

Steps:

  • Heat a stove-top griddle with cooking spray and set over medium-high heat to preheat. Place red onion slices on hot pan and sear 2 minutes per side, flipping with a spatula, until golden brown and slightly softened.
  • Arrange steak slices alongside onion. Cook 2 to 3 minutes, until hot. Place cheese on top of steak and cook 1 minute, until cheese melts.
  • In a small bowl, whisk together mayonnaise, honey and garlic flakes. Season, to taste, with salt and freshly ground black pepper. Spread mayonnaise mixture on rolls and top with seared onion slices and cheese-smothered steak.

Cooking spray
1 red onion, sliced into 1/4-inch thick rounds
Cooked flank steak slices, about 12 ounces
4 to 6 slices Swiss cheese
1/2 cup mayonnaise
2 tablespoons honey
1 teaspoon garlic flakes
Salt
Freshly ground black pepper
4 long rolls

GRILLED STEAK SANDWICH

Provided by Patrick and Gina Neely : Food Network

Time 2h35m

Yield 5 servings

Number Of Ingredients 18



Grilled Steak Sandwich image

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.

6 large garlic cloves, smashed
1/4 cup canola oil
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pound top-round London broil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
1 cup grated aged Provolone
Kosher salt and freshly ground black pepper
1 bunch green onions, cleaned well
2 tablespoons olive oil
Salt and freshly ground black pepper
5 (6-inch long) French roll baguettes, halved lengthwise

GRILLED STEAK SANDWICH

Make and share this Grilled Steak Sandwich recipe from Food.com.

Provided by Trisha W

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8



Grilled Steak Sandwich image

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.

Nutrition Facts : Calories 414.3, Fat 20.2, SaturatedFat 11.1, Cholesterol 83.8, Sodium 676.9, Carbohydrate 34.2, Fiber 2, Sugar 0.6, Protein 23.1

1 lb round steak (1/4 inch thick)
meat tenderizer (I prefer Adolphs)
1/2 cup butter, melted
3 tablespoons bottled steak sauce
2 tablespoons green onions, sliced
1 1/2 tablespoons Worcestershire sauce
1/4 teaspoon salt
6 slices French bread (1 inch thick slices)

GRILLED FLANK STEAK AND SRIRACHA MAYO

This is a great east meets west dish. It's a steak sandwich kicked up with Kikkoman Sriracha Mayonnaise!

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Time 1h48m

Yield 4

Number Of Ingredients 10



Grilled Flank Steak and Sriracha Mayo image

Steps:

  • Pulse all marinade ingredients in blender until a rough paste, scraping down blender jar as needed.
  • Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.
  • Drain and discard marinade. Grill steak, over medium high heat for 7-9 minutes on each side or until meat reaches desired doneness. Let rest for 10 minutes before slicing.
  • Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias. Split Loaf, brush a bit of oil on the inside, and grill for about 1 minute until warm and slightly toasted. Mix together the Kikkoman Sriracha Sauce and mayonnaise, and smear onto the toasted bread. Compose your sandwich with sliced steak, arugula, and brie.

Nutrition Facts : Calories 879 calories, Carbohydrate 65.1 g, Cholesterol 132.1 mg, Fat 44.4 g, Fiber 3.6 g, Protein 52.2 g, SaturatedFat 19 g, Sodium 3047.5 mg, Sugar 1.8 g

⅓ cup Kikkoman Less Sodium Soy Sauce
4 medium cloves garlic, minced or pressed through a garlic press
2 tablespoons minced fresh rosemary
2 pounds flank steak, uncut
1 loaf flat rustic bread
2 cups arugula
2 tablespoons Kikkoman Sriracha Hot Chili Sauce
3 tablespoons mayonnaise
2 cups arugula
Brie cheese

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