Jalapeno Steak Sandwiches Recipes

Steps:

• Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.
• Place steak in a shallow pan or large resealable plastic bag. Pour jalapeno marinade over the steak, and turn to coat. Cover pan or seal bag; marinate in the refrigerator 8 hours or overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grill grate.
• Drain and discard marinade. Grill steak 5 minutes per side, or to desired doneness.

Steps:

• Cut the steak into 2 even pieces and place in a sealable plastic bag or container. Place the olive oil, cilantro, basil, parsley, lime juice, garlic, and 1 tablespoon salt in a blender and mix until smooth. Reserve 1/2 cup of the herb-oil mixture and refrigerate. Add the remaining mixture to the meat, distribute evenly, and marinate in the refrigerator for at least 3 hours.
• Preheat oven to 375 degrees F.
• Slice ciabatta loaf lengthwise and remove excess bread from inside, if desired.
• Remove the meat from the marinade; discard marinade. Place on a paper towel, wiping off any excess marinade. Heat a grill pan over medium-high heat and add 1 tablespoon canola oil. Once the pan is hot, add meat and cook until medium-rare, about 4 to 5 minutes per side, depending on thickness. Place meat on a cutting board and cover with foil. Repeat with other piece of meat, only adding more oil if necessary.
• Place bread directly on oven rack and toast, about 5 minutes.
• Heat remaining tablespoon of oil in the grill pan over medium-high heat. Add onions and cook until just beginning to brown but still crisp, about 1 minute. Remove from heat and season with salt, to taste.
• Take the reserved herb-oil mixture and brush the inside of both halves of bread. Slice steak thinly on the bias and place on the bottom half of the bread. Top with onions and then remaining bread. Slice into quarters and serve.

Steps:

• Shape beef into eight thin patties. Top four patties with cheese, onion and jalapenos. Top with remaining patties; press edges firmly to seal. , Grill, covered, over medium heat or broil 4 in. from the heat for 8-9 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns. If desired, serve with toppings.

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
• Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
• Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches.
• Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.

Steps:

• For marinade:.
• In a bowl whisk together garlic, jalapeno peppers, olive oil, lime juice, mustard, and salt.
• Trim fat from meat. With a knife score meat on both sides at 1-inch intervals in diamond pattern. Place meat in a zip-lock plastic bag placed in a shallow dish. Pour marinade over meat; seal bag. Marinate in refrigerator for 4-24 hours.
• Heat a nonstick or well-seasoned grill pan on stovetop over medium heat. Drain meat; discard marinade. Place meat in hot pan. Cook for 14-16 minutes or until steak is medium, turning once halfway through grilling. Carve steak diagonally across the grain into thin slices.
• In a small bowl, mix mayonnaise with chipotle(or chile powder).
• Meanwhile, spread one side of each toast slice with mayonnaise mixture. Place steak, onions, cheese, and cilantro on half the toast slices. Top with remaining slices. Serve with lime wedges.

Steps:

• Preheat oven to 400 degrees F. To the meat, add half of the granulated sugar, half of the brown sugar, 1 1/2 teaspoons salt, 1 teaspoon pepper and 1 tablespoon of oil. Next, combine the remaining sugars, vinegar, wine, soy sauce and fish sauce in a bowl. Taste and add salt and pepper, if needed.
• Divide the meat into 2 portions. Place 2 large skillets over the highest heat possible and add 1 tablespoon of oil to each skillet. When the oil begins to smoke, add 1/2 the meat in 1 layer to each pan. Let sit until a brown crust forms, and turn to brown the other side. Browning should take approximately 2 to 3 minutes total. Set aside, drain 1 skillet of excess oil and lightly wipe down with a paper towel.
• In that skillet, add 2 tablespoons of oil over high heat. When the oil begins to smoke add the onion, bell pepper and jalapeno with a pinch of salt and pepper. Cook stirring often until lightly caramelized, about 4 to 5 minutes. Add the garlic and green onions and cook for an additional 1 to 2 minutes. While the onion mixture is finishing cooking, place the 4 baguettes in the oven for 1 to 2 minutes until lightly toasted and warmed through. Add the beef and vinegar mixture to the onions, and stir to combine. Taste and add additional salt and pepper, if desired. Keep warm while you assemble the sandwich.
• To assemble each sandwich, spread 1 scant tablespoon of aioli on both sides of the baguette. On the bottom half, add a small handful of watercress, then 1/4 of the meat mixture, top with a small handful of cilantro, some julienne bell pepper, a few slices of cucumber, and a few slices of jalapeno. Enjoy and serve along with 2 lime wedges (which are meant to be squeezed over the meat right before eating), Crispy Fried Onion Strings, and additional aioli in a ramekin for dipping - and enjoy!
• Heat a skillet over high heat. Add the jalapeno and garlic to the dry skillet. Cook until blackened and charred on all sides, about 10 minutes. Place in a plastic bag, seal and allow to rest for 5 minutes. Then remove the stems, most of the skin, and all of the seeds and ribs from the jalapeno, and the outer layer of the garlic. Add jalapenos and garlic to a food processor or blender with remaining ingredients. Blend, taste and adjust seasoning with additional salt, pepper and cayenne if desired and enjoy!;
• (Makes enough for 4 sandwiches, plus extra for dipping Onion Strings) .
• Fill a large heavy pot 1/3 full with oil and heat to 350 degrees F. Line a plate with paper towels. Place the flour in a large paper bag or bowl. Add the onions, toss well to coat and shake off the excess. Fry the onions until golden brown (you may need to do this in 2 batches if your pot isnt big enough), about 4 minutes. Remove to the paper towel lined plate, and immediately sprinkle generously with salt and a touch of pepper. Place a large mound on each plate and top with chopped chives. Serve with a ramekin of the aioli and enjoy!

Steps:

• Heat broiler.
• Place bread halves, cut sides up, on baking sheet. Spread mayo onto top half of bread; cover bottom half of bread with cheese.
• Broil, 6 inches from heat, 2 min. or until bread is toasted and cheese is melted.
• Spread beans over cheese; top with remaining ingredients. Cover with top of bread.

Steps:

• Heat oil in large nonstick skillet over medium-high heat.
• Add onion, jalapeño pepper and garlic; stir-fry 3 to 4 minutes or until lightly browned.
• Remove from skillet; reserve.
• Add beef round tip steaks to same skillet; cook over medium-high heat 1 to 2 minutes, turning once.
• Do not over cook.
• Season with salt, if desired.
• Place equal amounts of beef on roll bottoms; top with equal amounts of reserved onion mixture and tomato.
• Cover with roll tops.

Steps:

• Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with oil. Sprinkle with salt. Wrap in foil. Bake until cloves are soft, 25-35 minutes. Unwrap and cool to room temperature., Meanwhile, cut peppers lengthwise in half; remove stems and seeds. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Immediately place peppers in a small bowl; let stand, covered, 10 minutes. Peel off and discard charred skin. Cut pepper strips in half., Preheat large cast-iron skillet or electric griddle for medium heat. In a small bowl, squeeze garlic from skins; mash with a fork. Beat in cream cheese, Parmesan cheese and Worcestershire sauce until blended. Spread butter over one side of each bread slice. Spread cheese mixture over unbuttered side of six bread slices. Layer each with jalapeno pepper pieces, one slice provolone cheese and two bacon strips. Top with remaining bread slices, buttered side up. Cook sandwiches until golden brown and cheese is melted, 4-6 minutes on each side.