Steak Salad Sandwiches With Capers Recipes

STEAK SALAD SANDWICH

Steps:

• 1. Chop steak, veggies and pickles. Add slivered almonds to mix.
• 2. Place first 5 ingredients in bowl.
• 3. Add mayonnaise.
• 4. Blend all ingredients. Add spices of your choice, eg. Salt, pepper, garlic salt, Pappy's Seasoning.
• 5. Place mixture between two slices of Sour Dough French Bread or a bread of your choice.
• 6. Cut, serve and enjoy!
• 7. Hints/Suggestions: The amount of ingredients you use will totally depend on the amount of steak you have leftover. If you want a light meal, this would be delicious served on top of some fresh crisp lettuce greens! Also, if I had raisins then I would have put a small handful in for sweetness. This recipe can also be made using roast beef, pork, chicken or turkey. But, leave out the pickles in the chicken and/or turkey and add the raisins.

STEAK SALAD SANDWICHES

Steps:

• In a large bowl, combine mayonnaise, mustard, pepper, and chili powder.
• Stir in cubed steak, havarti cheese, celery, cranberries, walnuts, parsley flakes, and basil.
• Place lettuce on 4 slices of bread, and top each with 1/2 cup steak salad, and remaining bread.

STEAK SANDWICH SALAD BOARD

Steps:

• Preheat the oven to 400 degrees F.
• Heat a grill or grill pan over medium-high heat. Sprinkle the steak and onions with the lemon pepper seasoning and a good pinch of kosher salt.
• Oil the grill well using half the olive oil, then cook the steaks until desired doneness, 4 to 5 minutes per side for medium-rare. Remove the steaks to a cutting board to rest, tented with foil, about 10 minutes. Add the rest of the olive oil to the grill and cook the onions until nice and charred, 4 to 5 minutes a side. Remove from the grill and set aside.
• Meanwhile, wrap the bread in foil and place in the oven until hot and crisp, about 10 minutes.
• Mix together the sour cream, mayo, horseradish, Worcestershire, black pepper and a good pinch of kosher salt in a bowl. Set aside.
• Slice the steak and shingle it in the middle of a cutting board or serving platter. Break apart the onions and arrange on one corner of the board. Slice the bread and shingle along one side of the board. Use the lettuce, tomatoes and white Cheddar to fill in the holes. Sprinkle the steak with the green onions and sea salt and give the board a drizzle of olive oil. Place the bowl of dressing on the board.
• Have everyone help themselves and make up a salad or a sandwich with whatever they like from the selection of items on the board.

OPEN-FACE STEAK SANDWICH WITH PARMESAN DRESSING

Steps:

• Heat a dry large skillet, preferably cast iron, over medium-high. Using a sharp knife, lightly score steak on both sides in a crosshatch pattern. Season generously with salt and pepper, then rub all over with vegetable oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest at least 15 minutes; reserve skillet.
• Meanwhile, place onion in a small bowl; cover with cold water. Set aside.
• Blend mustard and lemon juice in a blender to combine. With motor running, stream in 1/2 cup olive oil, then gradually add Parmesan. Stream in 1 Tbsp. cold water and blend until dressing is smooth and thick. Season with salt and pepper.
• Heat reserved skillet over medium. Drizzle cut sides of ciabatta with olive oil. Working with 1 half at a time, cook, cut side down, until golden brown and crisp, about 5 minutes each.
• Place bread, cut side up, on a platter and drizzle with one-third of dressing. Top with arugula; drain reserved onion and scatter over arugula. Season with salt and pepper and drizzle with half of remaining dressing. Thinly slice steak and arrange over dressed arugula. Drizzle with remaining dressing, season with more salt, then cut sandwiches crosswise into pieces.

STEAK SALAD SANDWICHES WITH CAPERS

Steps:

• Combine cooked steak, capers, cornichons, red onion, Dijon mustard, and 2 tablespoons mayonnaise in medium bowl; toss to blend. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Arrange bread on work surface. Spread slices with remaining 3 tablespoons mayonnaise. Divide steak salad among 4 bread slices. Top salad on each with 2 tomato slices and 1/4 of arugula. Press second bread slice, mayonnaise side down, onto each sandwich. Cut sandwiches diagonally in half and serve.