The Ultimate Steak Sandwich

I love a good piece of medium-rare beef. Nothing like it. And sandwiched in between bread; EVEN BETTER!

However, I HATE LICORICE. Its a horrible taste, i dont really know how they made it into candy! Tarragon - herb tasting of licorice, just a little more subtle but still any faint taste of licorice is horrid.. But seeing as im going to be a professional, i must keep an open mind to all flavors and foods. So i used the tarragon after much speculation and i still didnt develop a love for it; probably never will. A little harsh but im being honest.

So the recipe calls for tarragon as you probably noticed. Not alot but enough to turn the sandwich down if you too are not a fan of the bitterness.

Im sure you can substitute another herb like maybe cilantro or even mint?

Anyway, im over tarragon. The steak though was really good. I grilled my steaks on a George Foreman Grill because i didnt feel like firing up a grill for 2 pieces of steak! And i love how tenting and allowing your meat to rest before slicing contains all the juices and really keeps you meat moist and soft. Melts in your mouth; its so good.

My mom loved the sandwich. She also loves licorice... Next time im going to make this sandwich with a mint spread.

Got this recipe from Cuisine At Home: August 2010.

Ingredients:

Green Goddess Spread:

• 1/4 mayonnaise
• 1/4 cream cheese, softened
• 2 tbsp. sour cream
• 2 scallions, chopped
• 1 tbsp. chopped fresh tarragon
• 1 tbsp. white wine vinegar
• 1/2 tsp. Dijon mustard
• 1/4 tsp. anchovy paste
• Salt and Pepper to taste

Steak:

• 1 lb rib-eye or sirloin steak
• Olive oil, salt & pepper
• 1 loaf ciabatta, halved lengthwise (1 ft loaf)
• 4 cups of fresh spinach
• 1 cup thinly sliced English cucumber

Preparations:

Preheat grill to medium-high.

Puree mayonnaise, cream cheese, sour cream, scallions, tarragon, vinegar, Dijon and anchovy paste in a food processor. Add salt and pepper to taste. Set aside.

Coat steak with oil and season with salt and pepper. Grill steak, covered for 3-4 minutes per side for medium-rare. Remove steak from grill, tent with foil and let rest 5 minutes before slicing. Slice steak against the grain into thin strips.

Reduce grill heat to low. Brush cut side of bread lightly with oil; season with salt and pepper. Grill bread, cut side down, covered until lightly toasted, 1-2 minutes.

Spread green goddess on cut side of bottom bread. Layer with spinach, steak, and cucumber. Then top with remaining bread. Cut into 4 servings.

So that was yesterdays dinner. Today i made a fig tart since i got some good ones at a newly opened supermarket super close to my house.

On to the next post............