Recipe 10.3: Steak Sandwiches and Pears
I was standing the checkout line at Sunflower Market a couple weeks ago and a magazine about tailgate food caught my eye. I had just a minute to flip through it before it was my turn and in that minute I saw a recipe for grilled steak sandwiches. Then, I was up. I paid for my groceries, loaded up my car, and headed home. And kept thinking about the steak sandwiches. Only problem was...I didn't buy the magazine, and I couldn't remember what was on them! So I made up my own. Were they same as what I saw in the magazine? I will never know...but I do know that they were good! I served the sandwiches alongside a Bartlett pear, which provided a refreshing crisp taste as a foil to the sharpness of the steak, onion, and blue cheese.
1 long french baguette
1 lb. thin steak
1 yellow onion
¼ cup blue cheese crumbles
2 cups field greens
2 tomatoes, sliced
4 pears (1 for each person)
2 tbs. olive oil
Preheat broiler on low. Lay steak on dishwasher safe cutting board (or a plate) and rub with salt and pepper. Let rest 5 minutes, while broiler heats. Place on foil-lined baking sheet and place on top rack in oven. Allow to broil, around 5 minutes for medium. Adjust according to taste (and thickness of steak). Remove from oven and allow to rest, 7-10 minutes before slicing. Slice against the grain, in thin strips.
While steak cooks and rests, saute onions. Heat a medium frypan over medium-medium high heat. Add 2 tbs. olive oil. Prep onion for sautéing by removing skin, cutting off roots, and slicing thin. Add to hot oil. Allow onion to caramelize, stirring often, 8-10 minutes.