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Message
Sunday Casual Dinner Steak Sandwich (photos)
Posted on 9/28/14 at 8:17 pm
Posted on 9/28/14 at 8:17 pm
Here is a nice end of the day meal, done our way. What I want in this sandwich is the flavor of the meat, caramelized onions and balsamic. Any other flavors are wasted on me, so I keep everything simple. I am a sucker for a good baguette and Caters' Deli here in Meridian has good ones in their freezer. Just brown them off in the oven and you are set for a sandwich.
You'll need:
Bread - Frozen Baguettes
Steak - a New York strip just a little over an inch thick, seasoned with some Lawry's and black pepper.
Onions - 2 medium sliced thin
Balsamic Vinegar
butter and oil, salt and pepper
Mayo and mustard
First thing is to sauté the onions in a Tablespoon of butter and a teaspoon of oil.
It takes a while to sauté onions. When they get nice and brown, I add about a tablespoon of Balsamic Vinegar.
and set them aside
I want the flavor of the onions in my steak, so it gets seared in the same pan as the onions.
The steak was pulled from the pan at cold center rare and allowed to rest for ten minutes while I cooked the bread and made some mustard mayo dressing (Very light on the mustard).
Cut the steak cross grain as thin as possible after ten minutes rest. Cold center rare.
Bread out of oven, sliced, mayo mustard added. then at last moment, warm the meat in the sauté pan.
Meat on bun. Onions on Meat, Then on the table with kettle chips and cold beer.
Nice meal for a Sunday night.
All my stuff
You'll need:
Bread - Frozen Baguettes
Steak - a New York strip just a little over an inch thick, seasoned with some Lawry's and black pepper.
Onions - 2 medium sliced thin
Balsamic Vinegar
butter and oil, salt and pepper
Mayo and mustard
First thing is to sauté the onions in a Tablespoon of butter and a teaspoon of oil.
It takes a while to sauté onions. When they get nice and brown, I add about a tablespoon of Balsamic Vinegar.
and set them aside
I want the flavor of the onions in my steak, so it gets seared in the same pan as the onions.
The steak was pulled from the pan at cold center rare and allowed to rest for ten minutes while I cooked the bread and made some mustard mayo dressing (Very light on the mustard).
Cut the steak cross grain as thin as possible after ten minutes rest. Cold center rare.
Bread out of oven, sliced, mayo mustard added. then at last moment, warm the meat in the sauté pan.
Meat on bun. Onions on Meat, Then on the table with kettle chips and cold beer.
Nice meal for a Sunday night.
All my stuff
This post was edited on 9/28/14 at 8:21 pm
Posted on 9/28/14 at 8:22 pm to MeridianDog
not bad, but it looks like you need to step your bread game up.
Posted on 9/28/14 at 8:28 pm to MeridianDog
Yea the bread is the 2nd most important item in your sandwich.
Posted on 9/28/14 at 8:32 pm to MeridianDog
Put a better sear on that steak next time brother.
Posted on 9/28/14 at 8:45 pm to MeridianDog
No cheese? A semi melted slice of Swiss would be hammertime
Posted on 9/29/14 at 10:50 am to TigerHam85
When this bread gets dark brown it is crunchier than I like. At the stage shown it is still tender. However it is still the best bread in the area.
Posted on 9/29/14 at 10:54 am to MeridianDog
I think I would have put some cheese on this as well but looks incredible
Posted on 9/29/14 at 10:56 am to LSUvegasbombed
Yes. Easy to add cheese. That wasn't the taste I was after. Wanted the steak , balsamic and onions taste.
Posted on 9/29/14 at 10:59 am to MeridianDog
bookmarked your "all my stuff" page for future reference.. interesting that someone downvoted it.
Posted on 9/29/14 at 11:07 am to MeridianDog
Ive never thought to sear the sides of a steak. Is it just me?
Posted on 9/29/14 at 11:18 am to MeridianDog
very nice! I would add some melted cheese because that is wh0 I am and I don't apologize.
Posted on 9/29/14 at 11:31 am to MeridianDog
I think everything is on point. If you say the bread is the best in the area, then so be it.
I would however step up the potato chip game.
Other than that.
I'd eat it all
I would however step up the potato chip game.
Other than that.
I'd eat it all
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