Text 1189, 83 rader
Skriven 2010-09-07 04:52:00 av Dave Drum (1:124/311)
Ärende: SF Gate 422
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Steak 'dadwich'
 Categories: Beef, Breads, Vegetables
      Yield: 7 servings
 
      2 lb Top sirloin steak; 2" thick

MMMMM--------------------------MARINADE-------------------------------
      3 cl Minced garlic
      3 tb Red wine vinegar
      1 tb Dijon mustard
  1 1/2 ts Kosher salt
    3/4 ts Fresh ground black pepper
    1/2 c  Fruity extra virgin olive
           - oil

MMMMM--------------------------SANDWICH-------------------------------
      1 lg Eggplant
    1/3 c  Olive oil
           Kosher salt & fresh pepper
      1 lb Herb slab or ciabatta bread
           - loaf
  1 1/2 tb Mayonnaise
  2 1/2 tb Dijon mustard
    1/4    Head red butter lettuce or
           - other red leaf lettuce
      3 oz Aged Gouda cheese; shaved
 
  For the marinade: Whisk together the garlic, red wine vinegar,
  mustard, salt and pepper in a small bowl. Slowly add the olive oil,
  whisking constantly, until you have a vinaigrette-like consistency.
  Put the steak in a shallow dish and pour the marinade over, turning
  to coat evenly. Cover with plastic wrap and place in the fridge for
  4-12 hours, turning occasionally so both sides are covered with the
  mixture.
  
  For the sandwich: Remove the steak 30 minutes to an hour before
  grilling. Preheat the grill to medium-high.
  
  Slice the eggplant into rounds that are about 1/2-inch thick. Pour the
  olive oil onto a baking sheet, and lightly coat each eggplant round
  with the oil. Season the slices generously with salt and pepper and
  set aside.
  
  To grill the steak to medium-rare, cook on each side for 8-10 minutes.
  Grill the eggplant slices at the same time, until the edges are crisp
  and slightly charred and the middles are soft, about 5-6 minutes on
  each side. Remove the eggplant and set aside. When steak is finished,
  remove from grill and let rest for about 10 minutes before carving.
  Cut into very thin slices, about 1/8-inch thick.
  
  To assemble the sandwich, slice the entire loaf of bread in half
  horizontally.
  
  Combine the mayonnaise and mustard, and season to taste with salt and
  pepper. Spread both sides of the bread with the mixture.
  
  Layer the bottom side of the bread first with the lettuce, then the
  eggplant slices, then the steak slices, then top with the cheese.
  Cover with the top of the bread loaf. Cut into individual sandwich
  slices and serve.
  
  Serves 6-8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 24 June 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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