Steak Sandwiches With Carrot Slaw Recipes

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THE ULTIMATE STEAK SANDWICH



The Ultimate Steak Sandwich image

Provided by Tyler Florence

Time 40m

Yield 2 large foot long sandwiches

Number Of Ingredients 24

1/2 stick unsalted butter
3 heaping tablespoons all-purpose flour
2 cups whole milk
2 cups grated Gruyere
Kosher salt and freshly ground black pepper
1 tablespoon prepared horseradish
1 bunch baby arugula
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
2 soft hoagie rolls
Extra-virgin olive oil
1/2 pound rib-eye, finely sliced
Kosher salt and freshly ground black pepper
1 recipe Fennel Slaw, recipe follows
1 large fennel bulb, fronds removed and halved
1/2 lemon, juiced
1/2 cup mayonnaise
3 heaping tablespoons sour cream
1 bag coleslaw mix
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Make the bechamel cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely. Dump in the cheese and stir for another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper, then set aside to keep warm.
  • Make arugula mayonnaise: Put arugula in a food processor with the lemon juice and salt and pepper. Top with mayonnaise and process until well combined. Give it a taste and adjust seasoning if required.
  • Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment. Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet. After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you want to cook it.
  • Heat a large, flat grill-pan over medium heat. Split hoagie rolls in half, drizzle with olive oil and place onto griddle.
  • Take the meat out of the refrigerator. Peel off 1 side of the plastic wrap and season with salt and pepper. Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and then fold with some of the cheese sauce.
  • To serve, smear each half of the roll with arugula mayonnaise. Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.
  • Finely slice fennel using a mandoline, or the grater attachment on your food processor. In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine. Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together. Season with salt and pepper.
  • Yield: 4 servings

STEAK SANDWICHES WITH CARROT SLAW



Steak Sandwiches with Carrot Slaw image

Enjoy these grilled sandwiches filled with steak, carrot slaw and spinach - perfect for a hearty dinner ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 13

2 teaspoons rice vinegar
1 teaspoon grated gingerroot
2 cloves garlic, finely chopped
4 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup shredded carrots (from 10-oz bag)
1/4 cup shredded radishes
1 tablespoon chopped fresh cilantro
4 frozen ciabatta rolls, 1.5 oz each (from 12-oz bag)
1 flank steak (1 lb), trimmed of fat
1 teaspoon five-spice powder
2 cups fresh baby spinach leaves

Steps:

  • In medium bowl, mix vinegar, gingerroot, garlic, 1 teaspoon of the oil and 1/4 teaspoon each of the salt and pepper. Add carrots, radishes and cilantro; toss to coat. Cover; refrigerate until serving time.
  • Heat gas or charcoal grill. Meanwhile, bake rolls as directed on package.
  • Rub steak with 2 teaspoons of the oil; sprinkle with five-spice powder and remaining 1/4 teaspoon each salt and pepper. Carefully brush remaining oil on grill rack. Place steak on grill over medium-high heat. Cover grill; cook 12 minutes, turning once, until of desired doneness. Remove steak from grill to cutting board. Cover loosely; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
  • Cut rolls in half horizontally. Place spinach on roll bottoms. Top with steak and carrot slaw. Cover with roll tops.

Nutrition Facts : Calories 300, Carbohydrate 23 g, Fiber 2 g, Protein 29 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 580 mg

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