I’m finally getting around to blogging again. I have to say, that I didn’t mean to take such a long break. For those who don’t know, I had a beautiful baby girl back in September. Needless to say it was a very needed and rewarding break. Since I’m just warming up, I think I’ll start pretty simple and cut right to the chase.
2 Soft French Rolls or Loaf that can be split up
2 Thinly Slice New York Steaks approx. 8 oz
1 Yellow Bell Pepper (any color will work)
1 tsp Grated Parmesan
1 Tbsp Red Wine Vinegar
1 Tbsp Olive Oil
Prep: There aren’t too many steps to this meal, but everything cooks really fast so it is important to get everything ready in advance. The last thing you want to do is have your steaks cooked and still be trying to juggle toasting the bread and sandwich assembly.
1. Get a large skillet on the stove and leave on Medium while doing prep. You are going to need the pan really hot when you fry your steaks.
2. In two small microwave safe bowls, divide your butter up. In the first bowl, prep the butter for your rolls by adding a little bit of granulated garlic, and parsely. Put it in the microwave for 15-20 seconds to melt and set aside along with your parmesan to top the rolls after you toast them.
3. In the second bowl, mix the remainder of your butter with olive oil, red wine vinegar, granulated garlic, and parsley. Melt this together in the microwave as well and set aside to finish your steaks. We call this Italian BBQ Sauce!
4. Slice your bell pepper into thin rings and set aside.
5. Line a cookie sheet with foil, and place sandwich bread open and face up. Turn your oven on Low Broil. Toast your rolls in the oven. When they are golden brown, remove them and brush with your butte mix and sprinkle parmesan cheese. Start your rolls and your steak at about the same time so that everything will come together hot.
6. Turn the heat up on your skillet to med/high and prep steaks. To prepare your steaks, cut away any hard fat around the edges. Season both sides generously with salt, pepper, and granulated garlic. Lay steaks in the pan. You should hear a sizzle. If you don’t hear anything when that first steak start to touch the pan, do not put your steaks in. Have patience and let the pan get really hot. Once the steaks are down, let them sit undisturbed. Do no play with the steaks. You should see the color moving up the side of the steak, and when the brown has moved half way up they are ready to flip. For a thin steak, it will probably only take 3-4 minutes per side to reach medium. For thick steaks it can take more like 7 minutes per side. Turn the steaks over and when they are close to done, brush them with the Italian BBQ Sauce. You want to put any kind of sauce on steak when it is at it’s peak heat and most likely to absorb flavor.
7. When the steaks are done, build your delicious steak sandwich. Spread a layer of Mayo on the rolls, drizzle A1 steak sauce, layer your bell peppers, and your luscious, perfectly fried steak.
“One thing you can’t do with babies, you can’t give them steak.”