Saturday, March 16, 2013

Steak Sandwiches with Quick Pickled Onions

Steak and sandwiches. Are there two foods in this world that you cannot live without more than steak and sandwiches?

I didn't think so.

When Jeff Mauro AKA The Sandwich King won the seventh season of The Next Food Network Star, I realized that I was rooting for him the whole time. First of all, he's a hoot and a holler. He makes these silly jokes that I would make if someone stuck me in front of a camera while I was cooking, and when I watch his show on Sunday mornings I cannot help but laugh out loud. Also, he always has bloopers at the end of his show. This reminds us that Food Network personalities are real people too.

The second reason I was rooting for the Sandwich King is just that -- he is literally the king of sandwiches. What a fun and unique idea it is to be inspired by all sorts of meals and create fun, flavorful sandwiches from it.

I've learned a lot from Mr. Sandwich King, and I wanted to channel some of that in today's post.

These Steak Sandwiches with Pickled Onions were quick to make and even quicker to eat. Tangy onions pair well with a bright lemon and dill mayo and soft baby romaine leafs. Top round steak was on sale at my grocery store this week, and it was a great cut of meat for this sandwich. Flank steak would also be a great choice. You may recall, I actually really love flank steak.

Sandwiches are a great weeknight meal choice because they come together really quickly. Just add a bit of good high quality ingredients, like a delicious fresh baguette from a local bakery, and they can feel like sophisticated and composed dishes--plus they are great for entertaining.

Pickled onions are an easy and elegant component to any sandwich. I soaked thinly sliced red onions in hot vinegar and water with sugar, salt, and pepper. Let them rest for 30 minutes on the counter, then either use immediately or refridgerate overnight.

Instead of going through the labor of making my own mayonnaise, I simply dressed up the store-bought kind with chopped fresh dill and the zest of one lemon. I may start making this spread more often, it's that good!

The steak is seasoned well then grilled until desired doneness. For me, that's be medium...closer to a medium I like steak to be very tender for sandwiches.

I picked up this beautiful baby at the bakery. I love baguettes.

A light toast is all this needs and then it is time to build the ultimate steak sandwich.

Bottom half of the bread, with a healthy smear of lemony dill mayo. Swoon.

Thinly sliced juicy.

The pickled onions.

Baby romaine lettuce. Be still my heart. More lemony dill mayo on top? You guessed it.

We gobbled these sandwiches right up and I already can't to have some leftovers for lunch tomorrow. Fresh bread, juicy steak, bright lemon, fresh dill, tangy pickled onions. And it can all be yours in under 30 minutes!

Here's what you need for Steak Sandwiches with Pickled Onions (Print Recipe!)

1 cup thinly sliced red onions (a sharp knife will be helpful to get them SUPER thin)
1/4 cup apple cider vinegar
1/4 cup water
2 tablespoons sugar
1 pound top round steak
2 tablespoons olive oil
1 cup mayonnaise with olive oil (I used Hellmann's)
2 tablespoons fresh chopped dill
1 lemon, zested
1 french baguette
Baby romaine leaves (arugula would also be great here)
Salt and pepper to taste

Here's what you do

Place the onions in a small bowl or mason jar.

Stir together the vinegar, water, and sugar in a glass measuring cup. Microwave for 2 minutes or until boiling. Pour over the onions and stir to coat. Allow to sit at room temperature for 30 minutes. If doing this the night before, seal well and place in the fridge overnight.

Season the steak with salt and pepper. Coat both sides in olive oil. Pre-heat your grill pan over medium-high heat. Grill the steak for 2 to 3 minutes on both sides until desired doneness. Set aside.

In a small bowl, stir together the mayo, dill, and zest until well combined.

Preheat broiler. Cut the baguette in half lengthwise and drizzle lightly with olive oil. Toast with the oven door slightly ajar for about 2 minutes -- watch to be sure it doesn't burn!

Thinly slice the steak against the grain.

Spread half of the mayo mixture on both sides of the baguette. Place the steak on top of the bottom half and the pickled onions on top of that. Add the baby romaine and the top bun. Cut into 4 equal pieces. Devour immediately. Store leftovers well-wrapped wax paper in the fridge overnight.

1 comment:

  1. delicious, classic recipe. Thanks for sharing this. Top marks.