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Balsamic Marinated Steak Sandwich

I am by no means a gourmet chef.  Can I cook?  Yes.  Will I ever compete on Top Chef?  No, and I’m perfectly Ok with that.  I learned to cook from my mom – which means ½ of the things I make have no “real” recipe and no “real” measurements.  These types of meals are made so many times that when cooking you just add ingredients based off of what “looks right” or how the dough “acts”. That’s all fine and dandy, and I’m glad I have those go-to meals, but a few months back, I got the itch to add new recipes to my collection.   Most of the time when searching for new recipes, I tend to give up too soon after searching because of the long list of ingredients that the recipe contains. Granted, I understand that sometimes lots of ingredients are necessary for superior food (The salad dressing used on a corn salad we recently had catered had 32 ingredients!!!) but, living in rural Kansas means limited trips to the grocery store and limited access to certain ingredients.  Luckily, I have found help in the Healthy Beef Cookbook, put out by the National Cattlemen’s Beef Association.  While some of the recipes do contain a long list of ingredients, I have found several recipes that are quick with a manageable amount of ingredients.  I have added new zest to to my list of go-to meals with many of these recipes, and  I will share more soon, but here is the first one and probably my personal favorite.  It’s fresh, quick, simple and uses ingredients I normally keep in stock in my pantry.  You’ll notice I have no picture to accompany this recipe as we always eat it up too fast!  ENJOY!

BALSAMIC MARINATED FLANK STEAK SANDWICH

Marinade:

1/3 cup balsamic vinegar

1 tablespoon Dijon-style mustard

1 ½  teaspoons minced garlic

 

1 Mushrush Family Meats Beef flank steak

1 loaf whole wheat French bread (about 22 inches long)

1 cup arugula or baby salad greens

Tomato Chutney for Beef   (Don’t forget this! It makes this sandwich) (Click here for recipe)

Goat Cheese  (this is a Mushrush add-on and we think it takes this sandwich to a whole new level of YUM!)

INSTRUCTIONS:

  1. Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
  2. Cut bread crosswise into 6 equal pieces.  Split each piece length wise to form sandwich rolls.
  3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.  About 2 minutes before steak is done, place rolls, cut sides down, on grid.  Grill until lightly toasted.
  4. Carve steak across the grain into thin slices. Season with salt and pepper if desired.  (Suggested add-on: Spread goat cheese on each side of the roll (as if spreading butter)).   Divide steak slices evenly over bottom of each roll.  Top beef evenly with arugula and Tomato Chutney for Beef.  Close sandwiches and ENJOY!

 

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