@MondayBlogs a character asked for a steak sandwich ... here are some great #recipes #MondayBlogs #amwriting

The gorgeous Eden Farrell, wolf-shifter asked for a steak sandwich in my WIP, Wolf Bond

and set me going to look for yummy steak sandwich recipes

“Coffee, black, please, and what about a steak and fried egg sandwich is that doable?” His blue eyes flicked to the menu board on the wall at the back of the counter. 

Copyright Elodie Parkes 2015
Here are some great recipes for steak sandwiches
Bourbon-Marinated steak sandwich

Ingredients

    2 tablespoons Tarragon Mayonnaise

    1 (3-inch-long) piece ciabatta, sliced in half horizontally

    1 1/2 ounces thinly sliced provolone cheese (about 2 slices)

    3 to 4 ounces Bourbon-Marinated Flank Steak, thinly sliced (about 7 slices)

    2 tablespoons thinly sliced Basic Roasted Bell Peppers

Total Time: 10 mins

Makes: 1 sandwich

Instructions

    1. Heat the broiler to high and arrange a rack in the middle of the oven.

    2. Spread 1 tablespoon of the tarragon mayonnaise on each piece of bread. Place the cheese on one half of the bread, and layer the sliced steak and peppers on the second half.

    3. Place the sandwich halves on a baking sheet or aluminum foil and place them under the broiler or in a toaster oven. Toast until the bread is brown and the cheese is melted, about 3 to 4 minutes. Remove from the oven, close the sandwich, and serve.

Steak with Caramelized Onion-Jalapeño Sauce

Serves 4

35 minutes

Special equipment:             large skillet with lid, paper towels, foil

This recipe appears in:        The Best Inexpensive Steak for the Grill, Part 1: Hanger Steak Sandwiched: Steak with Caramelized Onion-Jalapeño Sauce

Ingredients

    1 tablespoon vegetable oil

    1 1/2 pounds hanger steak, trimmed

    Salt and pepper

    2 tablespoons unsalted butter

    2 medium yellow onions, thinly sliced (about 5 cups)

    2 fresh jalapeño peppers, thinly sliced (see Notes)

    2 garlic cloves, thinly sliced

    1 tablespoon Worcestershire sauce

    2 teaspoons sugar

    1/2 cup heavy cream

    2 teaspoons apple cider vinegar

    4 sturdy rolls, such as ciabatta, halved lengthwise (see Notes)

    4 cups loosely packed salad greens (optional)

Procedures

    Heat oil in large skillet over medium-high heat until just smoking. Pat steak dry with paper towels and season with salt and pepper. Cook steak until well browned, 5 to 7 minutes per side. Transfer to cutting board and tent with foil.

    Reduce heat to medium. Melt butter in now empty skillet. Add onions, jalapeños, garlic, Worcestershire sauce, and sugar and season with salt and pepper. Cook, covered and stirring occasionally, until vegetables are soft and deep golden, 15 to 20 minutes.

    Stir in cream and any accumulated beef juices and cook just to heat through, about 2 minutes. Adjust seasoning and stir in vinegar.

    To assemble, slice steak thinly on the bias. Top one side of each roll with optional greens and arrange slices on top. Spoon sauce over steak. Serve warm.

The chimichurri and flank steak

1 1 1/2 to 2-pound flank steak

1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor)

1/2 cup baby arugula, finely chopped (by hand or use food processor)

2 cloves garlic, minced (you can add to parsley and arugula in food processor)

1/4 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

1/2 cup + 2 tablespoons olive oil

2 tablespoons red wine vinegar

salt and pepper to taste

For chimichurri, place all ingredients except flank steak into a bowl, stir to combine. For the steak, cover both sides of the steak with some of the chimichurri, put in ziplock bag and refrigerate for one or two hours. Cover and refrigerate the rest of the chimichurri.

Searing the steak and making the sandwich

1 brioche pullman loaf or if you prefer a white pullman loaf

1/4 cup mayonnaise

1 beefsteak or heirloom tomato, sliced

Soft butter for bread

salt before you sear and pepper after

2 tablespoons Chimichurri to mix with mayonnaise

Remove steak from refrigerator approximately 45 minutes before you are going to cook it. Scrape off some of the chimichurri, salt the steak and let rest. While steak is resting prepare the other ingredients: slice tomato, slice bread in 1-inch thick slices, mix the mayonnaise and chimichurri.

To sear the steak: First with a paper towel pat the steak to remove any excess moisture. In a very hot fry pan lay steak, let it sear without disturbing it. Cook approximately 3-4 minutes on each side for a medium rare steak. (You will have to judge exactly how long to sear based on the thickness of the steak.) Remove from pan, lay on cutting board, pepper the steak now, let rest 5-10 minutes.

While steak is resting, heat a fry pan (if you have one with ridges it will make nice grill marks on the bread). Spread butter on each side of bread, place in hot pan and grill, about a minute per side.

When steak has rested, slice thinly, cutting across the grain. To put your sandwich together, spread the chimichurri mayonnaise on each side of bread, lay meat on bread, then add the tomato, put the other slice of bread on top and enjoy. Serves 4

Find other recipes

http://www.food.com/recipe/steak-sandwiches-pioneer-woman-220872

http://www.tasteandtellblog.com/salsa-verde-steak-sandwiches-recipe/

http://www.lifestylefood.com.au/recipes/59/the-perfect-steak-sandwich

Credits for sandwiches

http://www.chow.com/recipes/11607-bourbon-steak-sandwich

http://food52.com/recipes/13349-flank-steak-on-texas-toast-with-chimichurri

http://www.seriouseats.com/recipes/2012/01/steak-with-onion-jalapeno-sauce-recipe.html?ref=search