A few weeks ago we had a colleague of Chris’ and his wife over for dinner and wanted to make something easy, as we only had little time. We decided to make steak sandwiches with dipping sauce, and now you might think “that doesn’t sound like something you serve for dinner on a friday night”, but you cannot be more wrong- it is the perfect friday night dinner, when all you want is to spent time with good friend, and stand in the kitchen cooking all night.
They had never had sandwiches likes these before, and definitely not with dipping sauce! They looked a bit sceptic at the beginning, but as soon as they had tasted the combination of the melted cheese, the moist and tender beef together with the marinated onions and the perfectly cooked beef stock, they were excited – and they ended up eating it all – actually, we had hoped for some leftovers for saturdays lunch, but on the other hand, we love to watch when people get surprised and overeat 😀
Hope that you will like as much as we do, and we hope that you will leave a comment with your thoughts and/or suggestions 🙂
Ingredients (8 small sandwiches)
1 1/2 pound strip loin
3 tbsp. grainy mustard
Salt
Pepper
3 tbsp. mayo
10 Romaine lettuce leaves
10 slices fresh mozzarella cheese
2 cups beef stock
Fire up the car kettle grill and let it get hot (approximately 400F) while preparing the meat.
Season the roast with salt, pepper and mustard. Sear the meat on both sides before placing it on indirect heat with the lid on. Roast the meat until you reach a core temperature of 130-135F if you’d like it to be medium-rare or 140-145F if you’d like it to be medium (but for God’s sake DON’T overcook it!). It takes approximately 1 hour.
Remove the roast from the grill when it has reached the wanted temperature. Cover it with tin foil and let rest for 15-20 minutes before slicing it.
While the meat is resting, you can prepare the bread and the beef stock. Slice the bread, and spread on some mayo on both sides. Place slices of fresh mozzarella cheese on the top half of the bread, and place it on the grill for a few minutes to let the cheese melt.
Boil the beef stock at let it boil until it has reduced to half the amount.
Place lettuce leaves on the bottom half of the bread. Cut the meat into paper thin slices and place it on top of the lettuce followed by meat juice from the tin foil and the marinated onions. Top it of the top half of the bread with melted cheese.
Cut the sandwich into 8 equally sized pieces and serve with the reduced beef stock as a dipping sauce.
Bon Appétit!
Ingredients (8 small sandwiches)
600-700 g strip loin
3 tbsp. grainy mustard
Salt
Pepper
3 tbsp. mayo
10 Romaine lettuce leaves
10 slices fresh mozzarella cheese
2 cups beef stock
Food on Demant 