BUDGET STEAK SANDWICH WITH ROASTED TOMATOES & ARUGULA AIOLI
This is truly gourmet and amazing ... grilled individual rolls, flavorful steak in a "you can't believe how easy" marinade. Gooey cheese, roasted tomatoes, arugula aioli and wonderful carmelized onions. All on a budget but worth serving for a dinner party. Just a little planning and a little thinking ahead makes this very easy to put together. Now I get the small chibatta rolls just from my grocer but any small hoagie or individual good roll, just not the round dinner rolls, something more substantial. But don't think you have to get a specific roll. Get what you enjoy eating. Get what you can afford and what is available at the time. Serve with some oven potato fries, a spicy ketchup and maybe a simple cucumber salad or a simple coleslaw. Make this easy and quick. Add some apple and nuts to store bought coleslaw with a twist on the sauce and you can have a new slaw which is just a little different a fun. Also add walnuts, blue cheese and pears for a great simple twist to a classic slaw as well. NOTE: Get skirt steak when on sale ... mayo, store brand is ok but not Miracle whip, arugula you can get a small amount from the local market if available...tomatoes I like heirlooms, but a good beefsteak or good ripe tomato is just fine, don't stress over that, and ... cheese, rather than buying a package or block, just go to your deli and ask for 16 slices of swiss. So much cheaper and none to waste or just sit in your fridge. Asking your meat, seafood, deli and vegetable department is a great use of their services. My stores are always willing to help, And it saves a "bunch" of money in the long run. Just ask.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 42m
Yield 4-6 Sandwiches, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Marinade the steak -- add the package of good seasonings mix to a large baggie with the olive oil and vinegar and shake to combine. Add the steak and seal and refrigerate at least 4 hours up to 8. I don't like packaged mixes much, but -- this is an exception. I really like it and it is easy and works great. Remember this is all about a easy dinner on a budget.
- Toppings -- when you get home roast or grill (which is my preference) the tomatoes and onions. Just toss with olive oil, red pepper, salt and pepper and grill or roast in the oven at 425 on a cookie sheet lined with foil or you can also use a grill pan. Either one works. Just grill until the tomatoes or brown or lightly soft and the same with the onions. Just set to the side. They do not have to be served hot.
- Make the aioli -- Add the arugula, mayo and lemon to a food processor and mix until well combined. Done, just chill. This can be done a day ahead.
- Steak -- Steak is done marinating, just grill or pan fry or any method you prefer. I like this grilled. Just 4-5 minutes per side on high heat to get a nice crust and then flip. Another 3-4 minutes and remove. Should be medium rare. Remove and set to the side and cover with foil to let rest.
- Rolls -- Just cut in half and toast in the oven or on the grill until slightly brown on the cut side. No oil needed. Just toast until golden.
- Put the sandwiches together. Layer each side of the roll with the mayo, then one side with cheese, then sliced steak. Cut the steak on the bias always, then some of the onions, a couple of tomato slices, another slice of cheese and the top roll also smathered with the aioli mixture.
- Wrap in foil and bake 10 minutes at 400. Enjoy! The absolute steak sandwich.
Nutrition Facts : Calories 677.4, Fat 51.6, SaturatedFat 9.8, Cholesterol 82.1, Sodium 1168.1, Carbohydrate 22.3, Fiber 1.9, Sugar 8, Protein 32.4
STEAK SANDWICH WITH ROASTED GARLIC AIOLI AND ARUGULA
Grilled steaks make awesome sandwiches. Fire up the grill to make this easy Steak Sandwich recipe with Roasted Garlic Aioli and Arugula recipe.
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut top of garlic head to expose cloves, keeping head intact. Roast in a covered pan in oven for 1 hour. Remove from oven and cool.
- Squeeze roasted garlic from each clove. Blend together with mayonnaise, mustard and lemon juice to make aioli.
- Rub oil on steaks and season with salt and pepper. Place on grill over medium, ash-covered coals. Grill to desired doneness. Let steaks rest 5 minutes before slicing.
- Spread garlic aioli on roll and top with arugula and steak slices.
GRILLED CHICKEN SANDWICHES WITH ROASTED PEPPER AIOLI
Make and share this Grilled Chicken Sandwiches With Roasted Pepper Aioli recipe from Food.com.
Provided by Burgundy Damsel
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 16
Steps:
- Working with one chicken breast half at a time, place it between 2 sheets of waxed paper and, using a meat pounder, pound to an even thickness of 3/4" thick. Season on both sides with salt and pepper. Place in a nonreactive dish large enough to hold them in a single layer. Add the lemon juice, olive oil and thyme. Turn the breasts over several times to coat. Cover loosely with plastic wrap and let marinate at room temperature for 1 hour or refrigerate overnight.
- To make aioli, preheat a broiler (grill). Set the bell pepper on a baking sheet and place in the broiler about 6inches from the heat source. Broil (grill) turning with tongs, until skin is blistered and charred black on all sides, about 15 minute Enclose the pepper in a paper bag and let cool completely.
- If broiling the chicken, leave the broiler on. If grilling the chicken, prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.
- Remove the stem from the pepper and discard. Slit the pepper open, then remove and discard seeds and ribs. Remove the blackened skin with a small knife or your fingers. Coarsely chop the pepper. In a blender or food processor, combine the roasted pepper, egg yolk, garlic, lemon juice, mustard, tomato paste, parsley, salt and pepper. Process until pureed. With the motor running, add the olive oil drop by drop. As the mixture begins to emulsify, add the oil in a slow, steady stream. Continue to process until the aioli is thick and has the consistency of mayonnaise. The aioli can be made a day ahead and stored in an airtight container in the refrigerator.
- By Broiler: Remove chicken breasts from the marinade and arrange in a single layer on a rimmed baking sheet. Broil until lightly browned, 3-5 minutes. Turn and broil until lightly browned on the second sides and firm to the touch, 3-5 minute Transfer to a plate. Place the bread on the baking sheet and toast, turning once, until golden, 3-5 minutes total.
- By Grill: Remove chicken breasts from the marinade and place over the hottest part of the fire or directly over the heat elements and grill until lightly browned, 3-5 minute Turn and grill until lightly browned on the second sides and firm to the touch, 3-5 minute Transfer to a plate. Place the bread slices on the grill rack and toast, turning once, until golden, about 2 min total.
- Spread the bread slices with aioli. Place the chicken breasts on four of the slices. Put the remaining slices on top. Halve the sandwiches and serve at once.
Nutrition Facts : Calories 7228.4, Fat 97.5, SaturatedFat 20.3, Cholesterol 92.5, Sodium 12200.1, Carbohydrate 1303.3, Fiber 56, Sugar 60.2, Protein 287.1
STEAK SANDWICHES ON GARLIC BAGUETTES WITH ARUGULA AND TOMATOES
Categories Sandwich Garlic Tomato Broil Picnic Backyard BBQ Lunch Steak Arugula Grill Chill Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Mix 1 1/2 teaspoons oil and herbes de Provence in small bowl to blend. Rub oil mixture over both sides of steaks. Sprinkle with salt and pepper. Grill steaks to desired doneness, about 8 minutes per side for medium-rare. Cool completely. Wrap steaks tightly with plastic and chill. (Can be made 1 day ahead. Keep chilled.)
- Preheat broiler. Place bread, cut side up, on baking sheet. Lightly brush cut sides of bread with 1/4 cup oil. Broil until bread is golden, about 1 minute. Rub garlic halves over toasted sides of bread.
- Cut meat into 1/8-inch-thick slices. Place arugula over bottoms of bread. Top with meat, then with tomatoes. Season with salt and pepper. Cover with bread tops. Cut sandwiches in half. Serve warm, or wrap with foil and chill if packing for picnic. (Can be made 2 hours ahead.)
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STEAK SANDWICH WITH GRILLED TOMATOES, ONIONS,
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5/5 (1)Author QueenbeaServings 4Calories 952 per serving
- Steak ... You can always make this in a glass (non-reactive) dish; but, I prefer to use a simple ziploc bag. Add the olive oil, vinegar, seasoning, garlic, and shallot into the bag or the dish and mix well. Make sure to grate the onion and garlic into the bag or bowl so you get all the juices. Add the steak making sure to coat the steak on both sides. With a ziploc, just close, shake, squeeze and your done. Either way. Refrigerate at least 2 hours up to 8 hours - I prefer all day if possible.
- Aioli ... Add the arugula, mayonnaise, lemon juice, garlic, red pepper flakes, and a pinch of both salt and pepper to a small food processor and pulse a few times until pureed and combined. Taste and season once again with salt and pepper if necessary. Perfect to make ahead. Cover and refrigerate until ready to use.
- Rolls, Tomatoes, and Onions ... For the rolls, I like mine toasted. NO oil, just toasted. I did mine first on the grill pan before I did the steak. Just cut in half and toast, cut side down until lightly golden brown. These can also be done in the oven if you prefer.
- For the tomatoes and onions, season the first side with salt and pepper; then brush the grill or pan lightly with olive oil and add the onions and tomatoes seasoned side down. Then season the second side. The tomatoes will only take a minute or two per side (medium high heat); the onion, a bit longer. You are just giving them a lite char and warming them up.
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