Cooking Classics
The Technique
Steak Sandwiches
Once you learn how to grill outdoors, steaks may be used for all sorts of delicious meals including salads or in sandwiches. Made from scratch components will always taste better so brush up on tutorials for crafting Rustic Batards or Brioche Rolls to serve as the base, then Homemade Mayonnaise may be transformed into a tasty condiment when blue cheese & peppercorns are stirred in. Eye Of Round Steaks are a good economical choice to feature when sandwiches are in order, however beef tenderloin, ribeyes, New York strip or flank steak make good substitutions, if desired. Learn how to a handcraft a wonderful summer meal you’ll enjoy time & time again.
Steak Sandwiches With Pickled Red Onions
makes 4 servings
1 1/2 lbs {1/2-inch thick} Eye Of Round Steaks, about 3
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Rustic Batards
Blue Cheese-Peppercorn Mayonnaise
1/2 cup fresh spinach leaves
Pickled Red Onions
Let the beef stand at room temperature 30 minutes. Sprinkle 1 1/2 pounds Eye Of Round {1/2-inch thick} Steaks, approximately three, with 3/4 teaspoon kosher salt & 1/4 teaspoon freshly ground black pepper. Preheat the grill to Medium-High {350 to 400 degrees}. Cook the steaks 1 minute per side for a Medium doneness or until the desired temperature has been reached. Remove the steaks from the grill. Thinly slice the steak using a carving knife. Set aside. Cut the ends away from the Rustic Batard bread loaves using a bread knife. Slice each loaf in half horizontally, then cut them into quarters. The four pieces should measure approximately 3 /12-inches in length. Spread the Blue Cheese-Peppercorn Mayonnaise on the bottom of the split bread pieces. Layer with half of the spinach leaves, the steak, the remaining spinach leaves & the Pickled Red Onions. Slather the top halves of the split bread with additional mayonnaise, if desired, then place over the ingredients.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Grill Eye Of Round Steaks
A digital thermometer will prove to be invaluable when preparing beef cuts as cooking them to the correct temperature will result in a more tender bite. Once the grilling is complete, a freshly sharpened chef knife or carving knife may be used to thinly slice the Eye Of Round Steaks for the sandwiches.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Let the beef stand at room temperature 30 minutes.
No. 2
Sprinkle 1 1/2 pounds Eye Of Round {1/2-inch thick} Steaks, approximately three, with 3/4 teaspoon kosher salt & 1/4 teaspoon freshly ground black pepper.
No. 3
Preheat the grill to Medium-High {350 to 400 degrees}. Cook the steaks 1 minute per side for a Medium doneness or until the desired temperature has been reached. Remove the steaks from the grill. Proceed with the recipe instructions as directed.
The Tune
“At Last” Etta James
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Be sweet.
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