Gordons Steak Sandwich With Salad Recipes

GORDON'S STEAK SANDWICH WITH SALAD

GORDON'S STEAK SANDWICH WITH SALAD image

Yield 4 servings

Number Of Ingredients 11

Ingredients

Ground nut oil
A few cloves of garlic
Few sprigs of thyme
4 x 100g-125g fillet steaks
Sea salt and freshly ground black pepper
Few knobs of butter
Ciabatta
Olive oil
Wholegrain mustard
Mayonnaise
Watercress

Steps:

For the steak, heat a frying pan to a moderate heat. Add a swirl of oil, with a whole garlic clove and a herb sprig. Season the steaks with salt and pepper and cook for 1½-2½ mins on each side. Add a knob of butter to the pan, allow to foam a little and baste the steaks. Cook the rounded edges too, turning to seal them well. Remove steaks to a plate and allow to rest with the pan juices for at least 5 mins. Slice the ciabatta in half. Drizzle with a little bit of olive oil and place some thyme on top. Place under a preheated grill and toast lightly. Rub a garlic clove over the toasted ciabatta. To serve, place the steak on one half of the ciabatta. Pour any of the juices that have seeped out from the meat over the steak. Spread mayonnaise and mustard on the other half of the ciabatta and top with some watercress. Bring the sandwich together and eat immediately.

STEAK SANDWICH SALAD BOARD

Steak Sandwich Salad Board image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Two 1-pound, 3/4-inch-thick rib eye steaks
2 large onions, sliced into 1/2-inch rounds
2 tablespoons lemon pepper seasoning
Kosher salt
4 tablespoons olive oil, plus more for drizzling
1 loaf crusty bread
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 head green or red leaf lettuce, leaves separated
2 tomatoes, sliced
6 ounces white Cheddar, sliced
2 scallions, greens only, sliced thinly
Sea salt, for sprinkling

Steps:

Preheat the oven to 400 degrees F.
Heat a grill or grill pan over medium-high heat. Sprinkle the steak and onions with the lemon pepper seasoning and a good pinch of kosher salt.
Oil the grill well using half the olive oil, then cook the steaks until desired doneness, 4 to 5 minutes per side for medium-rare. Remove the steaks to a cutting board to rest, tented with foil, about 10 minutes. Add the rest of the olive oil to the grill and cook the onions until nice and charred, 4 to 5 minutes a side. Remove from the grill and set aside.
Meanwhile, wrap the bread in foil and place in the oven until hot and crisp, about 10 minutes.
Mix together the sour cream, mayo, horseradish, Worcestershire, black pepper and a good pinch of kosher salt in a bowl. Set aside.
Slice the steak and shingle it in the middle of a cutting board or serving platter. Break apart the onions and arrange on one corner of the board. Slice the bread and shingle along one side of the board. Use the lettuce, tomatoes and white Cheddar to fill in the holes. Sprinkle the steak with the green onions and sea salt and give the board a drizzle of olive oil. Place the bowl of dressing on the board.
Have everyone help themselves and make up a salad or a sandwich with whatever they like from the selection of items on the board.

STEAK SALAD SANDWICHES WITH CAPERS

Steak Salad Sandwiches with Capers image

Categories Salad Sandwich No-Cook Steak Capers Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 cups 1/2-inch cubes cooked steak (about 1 pound)
2 tablespoons drained capers
2 tablespoons chopped cornichons or gherkin pickles
2 tablespoons minced red onion
1 tablespoon Dijon mustard
5 tablespoons mayonnaise
8 1/2-inch-thick slices olive or rosemary country-style bread (each about 3x5 inches)
8 large tomato slices
2 small bunches arugula, trimmed

Steps:

Combine cooked steak, capers, cornichons, red onion, Dijon mustard, and 2 tablespoons mayonnaise in medium bowl; toss to blend. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Arrange bread on work surface. Spread slices with remaining 3 tablespoons mayonnaise. Divide steak salad among 4 bread slices. Top salad on each with 2 tomato slices and 1/4 of arugula. Press second bread slice, mayonnaise side down, onto each sandwich. Cut sandwiches diagonally in half and serve.

STEAK SALAD SANDWICHES

Steak Salad Sandwiches image

With just the steak to cook, this is a great tasty, flavorful recipe that can feed the family in a hurry. With honey dijon mustard, dried cranberries, and seasonings, this is one appetizing meal.

Provided by weekend cooker

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup mayonnaise
1 tablespoon honey dijon mustard
1/8 teaspoon pepper
1 cup cubed sirloin steak (cooked)
2 ounces havarti cheese, shredded
1/4 cup celery, chopped
1/4 cup dried cranberries
1/8 cup chopped walnuts
1/4 teaspoon dried parsley flakes
1/4 teaspoon fresh basil
4 lettuce leaves
1/8 teaspoon chili powder
8 slices pumpernickel bread

Steps:

In a large bowl, combine mayonnaise, mustard, pepper, and chili powder.
Stir in cubed steak, havarti cheese, celery, cranberries, walnuts, parsley flakes, and basil.
Place lettuce on 4 slices of bread, and top each with 1/2 cup steak salad, and remaining bread.

Nutrition Facts : Calories 297.5, Fat 13, SaturatedFat 3.6, Cholesterol 18.3, Sodium 654.3, Carbohydrate 36.4, Fiber 5.2, Sugar 1.9, Protein 10.2

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