Steak "Sandwich"
I don't eat steak very often, but when I get a craving, I must have it. So tonight for dinner I had a steak "sandwich". (This recipe is inspired by the pub around the corner from my house where I go when I'm not too poor)
Take three thick slices of crusty italian bread. Brush them with olive oil on both sides and then toast on the grill until they are crispy. Rub the toasted slices with a garlic clove, and lay the bread on a platter. Sprinkle freshly chopped basil on top of the bread, and set aside.
Get a nice 8oz sirloin, well trimmed of fat. Sprinkle the steak with coarse salt and cracked black pepper. Grill it to your taste (medium-rare to medium for me!), preferably over open flame, but you can do it in a pan if it's miserable rainy outside.
While the steak is grilling, saute garlic and crimini mushrooms until the mushrooms are tender. (The amount of mushrooms you use depends on how much you love mushrooms) Use butter if you're feeling decadent,olive oil if you're not. Both are tasty. Be sure to season the fungi as they cook, I like pepper, salt and a touch of nutmeg. (A bit of de-glazing the mushroom pan with marsala wine is also a great touch, if you keep wine in the house, but it's just as yummy without.)
When the steak is done to perfection, take it off the grill and lay it on top of the basil and bread slices. Let it "rest" on the bread, any steak juices will be soaked up by the toast, and the basil will wilt a bit, and release its flavor. Dump the garlicky mushrooms and any liquid in the pan on top of the steak. Get busy with the knife and fork action. If you must have veggies, I suggest roasted or steamed asparagus, sauteed broccoli rabe, or a big crunchy salad.
This makes enough to split with the one you love, or to fight over as the case may be.
Take three thick slices of crusty italian bread. Brush them with olive oil on both sides and then toast on the grill until they are crispy. Rub the toasted slices with a garlic clove, and lay the bread on a platter. Sprinkle freshly chopped basil on top of the bread, and set aside.
Get a nice 8oz sirloin, well trimmed of fat. Sprinkle the steak with coarse salt and cracked black pepper. Grill it to your taste (medium-rare to medium for me!), preferably over open flame, but you can do it in a pan if it's miserable rainy outside.
While the steak is grilling, saute garlic and crimini mushrooms until the mushrooms are tender. (The amount of mushrooms you use depends on how much you love mushrooms) Use butter if you're feeling decadent,olive oil if you're not. Both are tasty. Be sure to season the fungi as they cook, I like pepper, salt and a touch of nutmeg. (A bit of de-glazing the mushroom pan with marsala wine is also a great touch, if you keep wine in the house, but it's just as yummy without.)
When the steak is done to perfection, take it off the grill and lay it on top of the basil and bread slices. Let it "rest" on the bread, any steak juices will be soaked up by the toast, and the basil will wilt a bit, and release its flavor. Dump the garlicky mushrooms and any liquid in the pan on top of the steak. Get busy with the knife and fork action. If you must have veggies, I suggest roasted or steamed asparagus, sauteed broccoli rabe, or a big crunchy salad.
This makes enough to split with the one you love, or to fight over as the case may be.