It should be noted that I don't have a whole lot of culinary skills indoors. I'm fortunate to have a wife who loves to cook and is an all-star in the kitchen.
That said, I like to think of myself as master of the grill. In previous years I was a little bit grill obsessed: grilled in the rain, snow, and of course on perfect summer and fall evenings. I also love sandwiches. Here is a recipe that combines both.
This recipe appeals to meat-heads (Grill!, Fire!, Steak!) as well as to those who may enjoy a tea room (croissants!).
Black Pepper Steak Sandwiches
Ingredients
- 1 pound beef tenderloin
- Vegetable Oil
- Kosher Salt
- 2 tablespoons coarse black pepper
- 4 croissants, halved and toasted
- 8 slices cheddar cheese
- Mayo
- Toast the croissant halves. You can do this on the grill, you could maybe do it in your toaster if the slots are large enough. I prefer to toast them on the grill.
- Fire up the grill to high. Rub your meat with oil and season it with salt and pepper. Grill and cook on both sides (only flip ONCE) until medium-rare (about 4 minutes per side). Remove from the grill and don't cut the thing for about 5 minutes. Fancy chefs talk about the juices returning to the center of the meat during this time.
- Lay the toasted croissant halves on a flat surface and top each half with a slice of cheddar cheese. Divide the steak among 4 halves and combine the tops to make 4 sandwiches.
- Wrap each sandwich in foil, place on the grill, and grill for one minute each side. Remove from the grill and foil lift one slice of the bread from each sandwich and spread with a few tablespoons of mayonnaise. Serve
- Upgrade the mayonnaise to horseradish mayonnaise: 1/2 Cup mayonnaise, 1 tablespoon whole grain mustard, 2 tablespoons horseradish (drained), salt. Whisk it all together in a bowl.
6 comments:
Troy--I can't wait to try this. It sounds really, really good. Now all I have to do is figure out a way to get up to Lafayette and have one at the hands of the grill-master.
This sounds awesome. I am a little sad that you waited until moving to Lafayette to extend an open invite to have this.
I can't wait until the weather is nice enough to fire up our grill.
You inspired me to post one of my favorite grilled steak sandwiches over at the Experience.
Jon - Thanks again for the invite. I would love to prepare you one of these babies.
Richard - Thanks. I looked at yours. Holy cow. It's 9AM and I'm ready to eat lunch!
Yeah, me too. I forgot that is an unintended side effect of just looking at that recipe.
Jon, Did you change your email address? I just tried to send you something, and it bounced.
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