Steak and Marinated Onion Sandwich

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

1 Focaccia bread

3 tbsp. mayo

10 Romaine lettuce leaves

10 slices fresh mozzarella cheese

1 marinated onion

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.

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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.

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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.

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Cut the sandwich into 8 equally sized pieces and serve with the reduced beef stock as a dipping sauce.

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Bon Appétit!

Ingredients (8 small sandwiches)

600-700 g strip loin

3 tbsp. grainy mustard

Salt

Pepper

Focaccia bread

3 tbsp. mayo

10 Romaine lettuce leaves

10 slices fresh mozzarella cheese

1 marinated onion

2 cups beef stock

Steak Sandwich with Dipping Sauce

This sandwich is without doubt the best hangover sandwich ever!

When you go through the recipe, you will discover that it takes around 2 hours to makes, which is definitely not hangover friendly! But don’t worry…. You can make the meat and slice it when you have time, freeze it down and just thaw the amount the need when you get hungry 🙂

Another thing that might be difficult (but totally worth it) is the beef stock for the dipping sauce. We make it our selves when ever we have some leftover bones, but an easier solution, is to buy some at your local butcher 🙂

 

Ingredients (2 servings)

2 pounds roast

3 tbsp. mustard

3 tbsp. steak rub

2 tbsp. olive oil

1/3 cup mayo

4 tbsp. horseradish, grated

1/2 cup cheddar cheese, shredded

1 French baguette

1 cup beef stock

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Fire up the kettle grill with some charcoal (place the charcoal in one side of the grill).

Spread out the mustard on the meat followed by the steak rub. Put the meat directly over the coals and sear on all sides. Place the seared meat in a cast iron pan or an ovenproof tray  with some olive oil.

Place the pan with the meat on the opposite side of the coals (indirect heat) and grill until the meat has reached a core temperature of 156F (about 35-45 minutes). Take the pan of the grill and let the meat rest while you prepare the rest of the sandwich.

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Mix the pan dripping with the beef stock and let it simmer for 5-10 minutes. Cut the meat into thin slices (use an electric slicer if possible) and add it to the simmering stock. Let it all simmer for 5-8 minutes.

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Warm the baguette in the oven while the meat is simmering in the stock. Whisk together mayo and grated horseradish and spread out a generous layer on both the top and bottom of the warm baguette. Add the soaked meat on the bottom of the baguette and sprinkle on the shredded cheddar cheese and finish up by adding the top of the baguette.

Take all the remaining stock and pour it into a bowl. Serve as a dipping sauce for the sandwich – you will be surprised how tasteful it is.

Serve with a cold hangover beer 😀

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Bon Appétit!

Ingredients (2 servings)

900 g roast

3 tbsp. mustard

3 tbsp. steak rub

2 tbsp. olive oil

0.8 dl mayo

4 tbsp. horseradish, grated

1.25 dl cheddar cheese, shredded

1 French baguette

2.5 dl beef stock

 

 

911 Hot Sauce

Are you a fan of VERY hot hot sauce? Then try this incredibly hot chili sauce which is on the edge of being uneatable in large amounts, but still full of flavors and a great dipping sauce for chicken or as seasoning for meatballs and chili.

We made it for burritos, but have since used it for everything that needs to be spiced a little 🙂

 

Ingredients (6 cups)

5-6 large tomatoes

1 red onion, chopped roughly

1 cup chilis

4 cups water

1/8 cup steak pepper

1/8 garlic powder

1/8 cup salt

1 can chipotle in adobo sauce

2/3 cup ketchup

 

Bring together tomatoes, onion, chilies and water and bring to a boil. Let cook for about one hour with the lid on.

Take the saucepan of the heat and let rest with the lid on for 30-45 minutes. Add the remaining ingredients, stir around and blend it. Blend until evenly combined.

Keep stored in an clean airtight jar.

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Bon Appétit!

Ingredients (6 cups)

5-6 large tomatoes

1 red onion, chopped roughly

2.5 dl chilis (20-40 chilis depending on the size)

1 liter water

0.3 dl steak pepper

0.3 dl garlic powder

0.3 dl salt

1 can chipotle in adobo sauce

1.6 dl ketchup