Friday, June 29, 2012
Blackened Steak Sandwiches
meyer lemons and goat cheese.
Serves 4. Rub recipe adapted from Bon Apetit, September 2000.
For a printable version, click here.
Since I've taken over the grill, this has become a regular on our dinner table. Everyone loves it! The beauty of this sandwich is that it's extremely inexpensive, very easy to prepare and everyone can put it together the way they like. It's a great meal for serving a crowd (hello, 4th of July BBQ!). Our favorite toppings include roasted red peppers and home made blue cheese dressing. I made some home-baked potato chips to go with it on this particular evening. For the recipe check out this link.
2 lbs of sirloin steaks
2 tbs paprika
1 tbs ground black pepper
1 tbs kosher salt
2 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp cayenne
3 tbs melted and cooled butter
Take the steaks out of the refrigerator about 1/2 hour before you intend to grill them. Mix together the rub ingredients in a small bowl. Liberally sprinkle the rub over both sides of the steaks, pressing the rub in as you go. Let the steaks rest on the counter for 25-30 minutes.
When you are ready to grill, pour the melted butter over both sides of the steaks. Grill them over medium high heat for 5-6 minutes per side for medium. Don't get too worried if the steaks get quite dark- they're blackened after all. But do watch for flare-ups. That butter tends to drip and cause flames that will burn your steaks. So don't walk away! Let the steaks rest for 5 minutes after taking them off the grill.
Thinly slice the steaks and serve on toasted sandwich rolls with roasted red peppers and blue cheese dressing.