What the best way to make steak sandwich?!


Question:

What the best way to make steak sandwich?



Answers: use steak little sauce some mustard between two slices of bread get some steak and some bread Slice very thin. Fry with peppers and onions.
Melt Amer. cheese on top. Put on a hoagie roll. Here is 2 of my favorite sandwich recipes

Steak sandwich with lime-salted onions

Ingredients
1 large rump steak, cut about 2.5cm/1in thick
4 slices sturdy bread
2-3 tbsp mayonnaise
greenery such as watercress, rocket, frissée, little gem
salt
For the marinade
2 tbsp sloe gin or port
1 orange, juice only
2 tbsp extra virgin olive oil
4 juniper berries, lightly crushed
1 clove garlic, crushed
2 sprigs of thyme, bruised with the back of a wooden spoon
freshly ground black pepper
For the onions
1 red onion, halved and thinly sliced
? tbsp salt
? tbsp caster sugar
1 lime, juice only

Method
1. Mix all the marinade ingredients together and pour them over the steak. Cover and leave to marinate overnight.
2. Mix the onions with the salt, sugar and lime juice then leave for one hour. Squeeze and massage for a minute with your fingers then drain off the liquid and keep the onion covered until needed.
3. Shortly before you are ready to eat, put the griddle pan over a high heat and leave it to get very hot. Take the steak out of the marinade and griddle for about three minutes on each side, keeping the heat high, until done.
4. Season the steak with salt and pepper and leave it rest for about five minutes in a warm place.
5. Meanwhile, tip the marinade into a small pan and boil down until you have just a couple of tablespoons of syrupy liquid.
6. Toast the bread lightly on one side only and keep warm.
7. Slice the steak thinly. Spread the untoasted sides of the bread with mayonnaise, lay slices of beef over two of them and drizzle with the reduced marinade, then top with greenery and onions and top with the other two pieces of bread.
8. Serve straight away with hot chips.


Seared steak sandwich with warm tomato salsa

Ingredients
2 x 115-150g/4-5oz sirloin steak, 1cm/?in thick
2 tbsp balsamic vinegar
1 garlic clove, peeled and finely chopped
1 tsp freshly chopped oregano
1 small dried chilli, crumbled
For the warm tomato salsa:
1 red onion, peeled and finely sliced
15-30ml/1-2 tbsp olive oil
1 clove garlic, peeled and chopped
1 dried bird's eye chilli, or similar, crushed
350g/12oz baby plum tomatoes
1 tbsp balsamic vinegar
For the salad:
2 large handfuls wild rocket
50g/2oz roquefort cheese, lightly crumbled
dash olive oil
dash balsamic vinegar
freshly ground black pepper
To serve:
4 thick slices of sourdough bread
50g/2oz unsalted butter

Method
1. Mix together the balsamic vinegar, garlic, oregano and chilli in a shallow dish. Add the steaks and leave to marinate for up to 2 hours in the refrigerator.
2.To prepare the tomato salsa: gently heat the olive oil in frying pan. Add the onion, garlic and chilli. Gently cook for 5 minutes until the onion is soft and golden. Meanwhile slice the sourdough bread and set to one side. Add the tomatoes and balsamic vinegar and cook on a high heat for 3-4 minutes until the tomatoes start to burst in the pan.
3.To prepare the rocket salad: place the rocket into a large bowl and add the roquefort cheese. Add a splash of olive oil and balsamic vinegar. Season the salad bowl with the pepper before tossing the leaves around the bowl.
4. Remove the steaks from the marinade and season with salt and pepper on each side. Cook the steaks on the barbecue for 1 minute on each side. Slice the steaks and set aside.
5. Meanwhile, butter the bread and place onto the barbecue, buttered side down for a few seconds to toast. Remove and place onto a plate.
6.To assemble the sandwich: place half the rocket salad onto the base of the sourdough bread. Place the steak slices on top of the rocket salad. Spoon over half the tomato salad, gently squashing the mixture down. Top with the remaining slice of sourdough bread.
7. Cut each sandwich in half on the diagonal and serve immediately. Two slices of toasted turkish bread, a fat free rump steak, cooked 5 mins on each side on med flame, mushrooms, onion, tomato, lettuce, mayo and salt and pepper to taste.

lol...not my idea, my dads...i wouldnt put in the mushrooms Use a tender cut of meat, first of all, such as rib-eye or tenderloin cooked to medium doneness. Then I saute onions and mushrooms in butter and garlic. (peppers too, if you like.) Toast hoagie rolls and top with monterey jack cheese...YUMMMMM! (I put mayo on mine too!)



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