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Monday, July 4, 2011

Steak Sandwiches x 2

When I first started dating my now husband (Jordan) his tastes were pretty steak and potatoes, literally! Although over the past 6 years I have gotten him to expand his palate there are still some things I can't get him to budge on (like fancy cheese). The other night I decided to make steak sandwiches for dinner, the only problem is that when I think of steak sandwiches I think of fancy toppings like blue cheese, caramelized onion and arugula and Jordan thinks of steak and barbecue sauce. Tonight, to satisfy both of us I made two different sandwiches, a fancy steak sandwich and a not so fancy one.

I topped my sandwich with a horseradish and blue cheese cream, caramelized onions and arugula and for Jordan I did a simple sandwich with barbecue sauce and sauteed onions and peppers.

I simply grilled the steak up on the barbecue then let it rest before thinly slicing it and placing it on some nice bread and topping with our desired toppings.

Here are the recipes for the toppings:

Simple Homemade Barbecue Sauce
  • 1 Tbsp. vegetable oil
  • 1 small onion, chopped
  •  2 cloves of garlic, chopped
  • 1 Tbsp. tomato paste
  • 1 small can (398 ml) diced tomatoes
  • 1/4 cup brown sugar
  • 1 Tbsp. Worcestershire sauce
  • 1/4 cup white vinegar
  1.  Heat a medium saucepan over medium-high heat. Add oil then add the onion and garlic and cook until the onion is translucent. 
  2. Stir in the tomato paste and cook for 1 minute then stir in the diced tomatoes, brown sugar, Worcestershire sauce and white vinegar. 
  3. Bring to a boil, then lower the heat, cover and let simmer for 30 minutes. Using a hand blender puree until smooth. Season with salt and pepper. 
  4. Once cool, store in an airtight container in the refrigerator for up to a week.
Perfect Caramelized Onions
  • 1 Tbsp. vegetable oil
  • 1 large Vidalia onion, sliced
  1. Heat a large saute pan over high heat, once hot add the oil and swirl to coat the pan then add the onions.
  2. Cook the onions over high heat and cook until starting to brown, stirring occasionally. It will look like they are going to burn, this is okay. This is the sugar releasing from the onions, you need this for proper caramelizing. This will take about 5 minutes.
  3. Once the onions are browned, lower the heat to medium low and continue to cook for 30 minutes, stirring occasionally. 
  4. The onions are done when they are wilted, golden brown and syrupy.
Horseradish and Blue Cheese Cream
  • 1/4 cup crumbled blue cheese
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 Tbsp. chopped chives
  • 1 Tbsp. horseradish
  • 1 tsp. Dijon mustard
  • salt and pepper to taste
  1. Place all the ingredients in the bowl of a food processor and blend until smooth.
  2. Season with salt and pepper to taste.
  3. Can be stored in an airtight container in the refrigerator for up to two weeks.


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