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I know you just grilled a ton of steak, and you've had a nice dinner, and you've sent your guests home with doggie bags full of delicious steak, but you still have leftover steak. The afternoon after the big event...? Tacos? Si!, o... tal vez... pero no... quizas manana... How about a steak sandwich? Check out my recipe for the best steak sandwich that you'll ever eat. Special
tools: grill, smoker, pit in the ground, or whatever...
please don't fry the steak..., microwave oven
1/4
pound sliced steak, preferably meat you have grilled or smoked
for hours Slice leftover steak into thin slices, about 3/16" thick, and hopefully the length of the roll. I use three slices per sandwich, for a total of about 4 oz of meat. This is only a guide, as there is nothing exact about building a superior steak sandwich. Hopefully, you'll be using steak that you grilled the night before, or better yet, a London broil cut that you smoked for 8 or 10 hours the day before. The photos depict a sandwich that I made from smoking a London broil steak over hickory chunks for 10 hours, the day before. Cut tomato and jalapeno pepper into small slices; see photo. Dice onion. I prefer white onion, but any variety will work. Apply mustard and mayonnaise to roll. I prefer to apply mustard on the bottom and mayonnaise on the top of the roll, but like everything else in this recipe, its not critical. Place tomato slices on bottom side of roll, add diced onions and sliced jalapeno peppers. Place steak strips on top of vegetables and add desired amount of A1 Steak Sauce on top of everything. Close roll around filling and microwave for about 30 seconds, or until heated to desired temperature. Serve immediately. Enjoy! I know the cooking times are vague, but you have to realize that when it comes to making a good steak sandwich, nothing is critical. The recipe and the illustrations depict a steak sandwich made from a 1-1/2 lb London broil slab of steak that was smoked, low and slow, over hickory chunks for 9 hours. Yes, this piece of meat was smoked in conjunction of other meat for other dishes, yet it had been placed on the fire with the idea that it could be used as the basis for a superior sandwich, taco, or enchilada meat.
Left: I'm cutting the steak off of the London broil steak that I've smoked for the last 9 hours. The bun and vegetable ingreients are placed near the meat, to the benefit of the photographer. Right: Assembled steak sandwitch is ready for the microwave oven. Note that the steak is topped with the A1 sauce after the sandwitch is assembled, which is an important step to keep in mind. If you're in the mindset, you can add a piece of your favorite variety of cheese to the sandwitch, for added taste. Condiments? You can add ketchup, vinegar, or horseradish sauce, or other condiments, according to your taste. Yes, you can throw a piece of steak on the grill, sear it on one side, flip it over and sear it on the other side, and then remove it to cook over indirect heat. The end result? You'll have a good steak sandwitch, but you'll have a great steak sandwitch if you'll cook it low and slow. Whatever you do, don't fry your steak, as far as taste goes, you might as well eat a piece of leather from a shoe, and the health food police will scold you because you've eaten so much nasty oil. Follow my recipe, and you'll enjoy the best steak sandwich that you've ever eatern. Copyright(c) 2007 eRench Productions, Inc. All rights reserved. This site has been on the web since December 22, 2002. Web page design has been created by eRench Productions Inc., custom photography for any occasion...
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