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

Black Currant Onions

Have you ever tasted onions marinated in black currant vinegar? If not, you need to search you pantry for the ingredients in this entry, and then go buy  the remaining ingredients. The black currant vinegar might be difficult to find in the super market and on top of that it is quite expensive, so we make it our selves – and it is sooooo easy 😀

 

Black Currant Vinegar

2 cups white wine vinegar

1 pound black currant

4 tbsp. cane sugar

 

Dissolve the sugar in the vinegar. Mash the berries slightly with a fork and place them in a clean jar and pour the vinegar over. Close the jar, shake it a few times and set a side for 2 days.

Shift the vinegar through an unbleached canvas to avoid that the berries get into the finished vinegar.

Store in an air tight container for up to 2 month (in our household it only survives a few weeks :-D).

Now you that you have bought or made your own vinegar, you are ready to make the best marinated onions in the entire world!

 

Black Currant Onions

2 red onions

1 cup black currant vinegar

1/4 cup vegetable oil

2 tbsp. honey

Salt

Pepper

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Slice (or chop) the onions and place in a clean jar.

Combine vinegar, oil and honey and stir until the honey has dissolved. Taste and season with salt and pepper if you find it necessary.

Pour the marinate over the sliced onions and seal the jar. Fridge for at least 4-5 hours and up to 2 weeks. If you use the onions within a few days, you can easily re-use the marinate 🙂

These onions are so delicious, and we often use them in both salads, in sandwiches, together with a steak or as side dish for tapas.

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Bon Appétit!

Savoy and Zucchini Salad

Cabbage, cabbage, cabbage and more cabbage! Many people think that cabbage (of any kind) is boring and tasteless. Well, we believe that cabbage (of any kind) is great and tasted fabulous – especially in its raw form. And what’s even better is, that it saturates more than green salad.

So once again we have made a salad with cabbage as the main ingredient.

Remember, that whenever you use cabbage (or other vegetables grown near the soil) it is extremely important to rinse it thoroughly in water, as it often contains dirt. Not only does it taste bad, but it is also unhealthy for you.

Hope that you will enjoy the recipe 🙂

 

Ingredients (4 servings)

1/2 red onion

2 tbsp. blackcurrant vinegar

1/2 tbsp. olive oil

1/2 tsp. honey

1/4 tsp. sugar

Salt

Pepper

1/2 savoy cabbage

1 zucchini

1/2 cup almonds, roasted

2-3 tbsp. cilantro

1 cup sour cream

2 garlic cloves, minced

1/2 lemon, juice

Pepper

 

Mix together vinegar, oil, honey, sugar, salt and pepper and stir to combine. Chop the onion into small cubes and add to the dressing. Stir to make sure that all the onion cubes gets marinated. Let rest while preparing the rest of the salad.

Slice the cabbage thinly, rinse in cold water and set a side to let the water drip off. You can help the dripping process, using a colander. Cut the zucchini in half lengthways and remove the core. Slice thinly (use a mandolin iron if you have one).

Place sour cream, lemon juice and minced garlic in a bowl and stir to combine. Taste and season with pepper.

Mix cabbage, zucchini slices and dressing in a bowl and stir well to make sure that it is well combined. Let rest in the fridge for at least 30 minutes, preferably 1-2 hours.

Arrange on a plate just before serving and sprinkle the marinated onions on top, followed by the roasted almonds and cilantro.

Serve as a side dish for your favorite meat or as a lunch salad alone.

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Bon Appétit!

Ingredients (4 servings)

1/2 red onion

2 tbsp. blackcurrant vinegar

1/2 tbsp. olive oil

1/2 tsp. honey

1/4 tsp. sugar

Salt

Pepper

1/2 savoy cabbage

1 zucchini

1.25 dl almonds, roasted

2-3 tbsp. cilantro

2.5 dl sour cream

2 garlic cloves, minced

1/2 lemon, juice

Pepper