Steak And Havarti Sandwich With Pistachio Pepper Pesto Recipes

Steps:

• For the butter:
• In a food processor add, butter basil, garlic, salt and pepper. Pulse a few times until well combined. Add lemon juice and drizzle oil. Pulse again. Add cheese, pistachios and red pepper flakes. Remove from processor with a rubber spatula onto a sheet of parchment paper and shape into a log. Place in the refrigerator and allow to set for at least 30 minutes.
• For the steak:
• Preheat grill to medium.
• Drizzle the steaks with olive oil. Put on the grill, and while cooking season with sea salt and black pepper, to taste. Cook for 3 to 4 minutes, then flip and season with salt and pepper, to taste. Grill for another 3 to 4 minutes. Remove from the grill to a platter and allow to rest for a few minutes. Slice disks of butter, put on steaks while still hot and serve.

Steps:

• 1. In small bowl add steak sauce. (Both amounts). Whisk in mayo til smooth and no longer lumpy, then whisk in horseradish. Taste, adjust horseradish to your own heat preferance, set aside. In small saute pan, saute mushrooms and onion in ONE of the Tbls. of olive oil til crisp-tender or soft. Your own personal preferance. Set aside. (About 5 minutes.) Get (lightly oiled) cast iron griddle (or panini maker) heating til medium-hot. Lay out 2 pieces of bread. Drizzle 1 Tbl. sauce onto each slice, then spread with back of spoon til evenly coated. Pour rest of sauce into tiny bowl for dipping later. Top one slice with 1 slice of cheese. Top cheese with steak, piling on. As much or little as you like. Top with sauted mushrooms and onions. Top onions and mushrooms with second slice of cheese. Place other slice of bread on top, sauce-side down. Brush top of bread lightly with olive oil. Place olive oil-side down onto heated griddle. Brush new top with a little olive oil. Press lightly, once, with spatula. (Or close lid of panini maker.) Brown bottom. Depending on how hot your pan is, this will take about 30 seconds to 1 minute. Check now and then to prevent burning. You will want this lightly toasted with nice grill marks. When bottom is to likeness, carefully turn over with a spatula and brown other side. (*I lift a corner with my spatula, then carefully hold it up with my fingers, then get under it with my spatula so you don't wreck the bread.) Do the same way when the second side is done. If using a panini maker, just use the alloted time for a sandwich. When done, carefully remove and place on a cutting surface and cut in half diagonally. Serve hot with extra sauce for dipping. (Sauce can be used to dip your sandwich in, or great for dipping french fries, too!) *Whatever steak you have on hand works just fine. Whether it be cooked at the moment, or leftover. I used leftover prime rib, but any good steak or tenderloin can be used. Enjoy! This is enough for 2 people if serving with soup and/or salad.

Steps:

• In small bowl add steak sauce. (Both amounts). Whisk in mayo til smooth and no longer lumpy, then whisk in horseradish. Taste, adjust to your own preferance, set aside.
• In small saute pan, saute mushrooms and onion in ONE of the Tbls. of olive oil til crisp-tender or soft. Your own personal preferance. Set aside.
• Get (lightly oiled) cast iron griddle (or panini maker) heating til medium-hot.
• Lay out 2 pieces of bread.
• Drizzle 1 Tbl. sauce onto each slice, then spread with back of spoon til evenly coated.
• Pour rest of sauce into tiny bowl for dipping later.
• Top one slice with 1 slice of cheese.
• Top cheese with steak, piling on. As much or little as you like.
• Top with sauted mushrooms and onions.
• Top onions and mushrooms with second slice of cheese.
• Place other slice of bread on top, sauce-side down.
• Brush top of bread lightly with olive oil.
• Place olive oil-side down onto heated griddle.
• Brush new top with a little olive oil.
• Press lightly, once, with spatula.
• Brown bottom. Depending on how hot your pan is, this will take about 30 seconds to 1 minute. Check now and then to prevent burning. You will want this lightly toasted with nice grill marks.
• When bottom is to likeness, carefully turn over with a spatula and brown other side. (*I lift a corner with my spatula, then carefully hold it up with my fingers, then get under it with my spatula so you don't wreck the bread.) Do the same way when the second side is done.
• When done, carefully remove and place on a cutting surface and cut in half diagonally.
• Serve hot with extra sauce for dipping. (Sauce can be used to dip your sandwich in, or great for dipping french fries, too!).
• *Whatever steak you have on hand works just fine. Whether it be cooked at the moment, or leftover. I used leftover prime rib, but any good steak or tenderloin can be used.

Steps:

• Cut the steak into very thin strips. The easiest way to do this is to place the steak in the freezer for 15-20 minutes first so it's easier to handle.
• Heat oil in a frying pan over medium high heat. When oil is hot, add steak to pan and cook while stirring frequently. Salt and pepper to taste. Remove steak from pan when you achieve desired doneness and keep warm.
• Meanwhile, add all pesto ingredients, except for the olive oil, to a food processor and process until smooth. Drizzle in olive oil. Be sure to taste it and add salt and pepper to your liking.
• Cut rolls in half and spread pesto inside. Place a cheese slice on the top and one on the bottom. Add hot steak, close buns and serve.

Steps:

• For the pesto: Combine the piquillo peppers, macadamia nuts, salt and olive oil in the bowl of a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed. Spoon the pesto into a bowl and set aside until ready to use.
• For the steak: Remove the flat iron steak from the refrigerator 30 minutes prior to cooking. Heat a large skillet over medium-high heat. Pat the steak dry with paper towels and sprinkle all over with the salt. Add the oil to the skillet, swirling to coat the bottom of the pan. Carefully add the steak to the pan and place a foil-wrapped brick or a small cast-iron pan on top of the steak to weight it down. Cook for 3 to 4 minutes on the first side. Remove the weight and, using tongs, flip the steak. Cook for an additional 3 to 4 minutes for medium-rare to medium doneness. Remove the steak from the pan and let rest for 10 minutes before slicing against the grain. Serve with the pesto.

Steps:

• in a blender or food processor, combine oil and sundried tomatos until well mixed.
• Remove from processor.
• In processor mix all ingerdients, salt and pepper to taste, except 1/2 cup of oil.
• using the pulse button puree the ingredients while slowly adding the remaining oil.
• Great on lamb or steamed vegetables.
• Don't use olive oil as it will complicate the flavor and it doesn't mix too well with the mint.

Steps:

• In a large skillet, saute the green peppers, onion and half of the garlic in oil until vegetables are tender. Add steak, salt if desired and pepper; heat through. , Blend butter and remaining garlic; spread over cut side of rolls. Place steak mixture on bottom halves; replace roll tops.

Steps:

• Cut top 2 inches off sourdough loaf, reserving top; hollow out loaf, leaving a 1-inch-thick shell. Reserve soft center of bread loaf for other uses or discard.
• Drizzle 2 tablespoons vinaigrette evenly in bottom bread shell; layer with half of turkey, peppers, and cheese. Repeat layers, and top with bacon. Drizzle evenly with remaining 2 tablespoons vinaigrette, and cover with reserved bread top; press down firmly.
• Wrap in plastic wrap, and chill at least 1 hour or up to 8 hours before serving. Cut into 4 wedges. Garnish, if desired.

Steps:

• Cut peppers into quarters and spray lightly with olive oil. Roast under a high broiler for 8 minutes, or until blackened. Place in a paper bag and leave for 5 minutes. Peel.
• Meanwhile, seed and roughly chop hot peppers. Roughly chop garlic.
• Place roasted peppers, hot peppers, garlic and lemon juice in food processor and blend.
• Slowly pour in olive oil while the processor is running, until pesto is desired consistancy. Salt and pepper to taste and slather onto crackers with goat cheese.