Steak Sandwiches On Garlic Baguettes With Arugula And Tomatoes Recipes

STEAK SANDWICH

Steps:

• Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
• Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
• To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
• Mustard Mayo:
• Whisk the ingredients together in a small bowl. Serve at room temperature.
• Yield: 1 cup

STEAK SANDWICHES

Steps:

• Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Drain the marinade from the steaks. Grill the steaks to desired doneness, about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
• Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture, to taste, with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the arugula then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.

GRILLED STEAK SANDWICHES WITH GOAT CHEESE AND ARUGULA

Steps:

• Heat grill to high; lightly oil grates. Season steaks with salt and pepper; grill 4 to 5 minutes per side for medium-rare. Transfer to a plate; let rest 10 minutes.
• Meanwhile, grill onion until tender and charred, 4 to 5 minutes per side. Transfer to a plate; separate into rings. (To store, refrigerate steaks and onion, up to 1 day.)
• Assemble sandwiches: Thinly slice steaks against the grain. Dividing evenly, spread top halves of bread with cheese, and bottom halves with mustard. Pile steak, onion, and arugula on bottom halves; close sandwiches. Cut each sandwich into quarters, and serve.

STEAK SANDWICHES ON GARLIC BAGUETTES WITH ARUGULA AND TOMATOES

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.)

BUDGET STEAK SANDWICH WITH ROASTED TOMATOES & ARUGULA AIOLI

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.

BLUE CHEESE, TOMATO AND ARUGULA BAGUETTE SANDWICHES

Steps:

• Split French baguette in half lengthwise and cut into 6 inch lengths.
• Mix the blue cheese with the butter and spread on the bread.
• Top with sliced tomatoes and arugula. Serves 4 to 6.