Steak Sandwiches With Quick Pickled Vegetables Recipes

FRENCH ONION STEAK SANDWICHES

Steps:

• Preheat the broiler. Generously season the steak with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the steak and cook until browned, about 4 minutes per side for medium rare. Transfer to a cutting board and let rest.
• Pour off any excess fat from the skillet and reduce the heat to medium. Melt the butter in the skillet, then add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions start caramelizing, about 10 minutes. Stir in the chicken broth and cook until slightly reduced, about 5 minutes.
• Meanwhile, trim off any excess fat from the steak; thinly slice against the grain. Put the rolls cut-sides up on a baking sheet and broil until toasted, about 2 minutes.
• Remove the roll tops to a plate. Divide the onion mixture among the roll bottoms, top with the steak and sprinkle with the gruyere. Return to the broiler until the cheese is melted but not browned, 3 to 5 minutes. Top with the toasted roll tops and serve with the pickled vegetables.

STEAK SANDWICHES WITH CRISPY ONIONS

Steps:

• Cut onion into 1/4-in. slices; separate into rings. Place in a large bowl or shallow dish. Add buttermilk; turn to coat. Refrigerate at least 4 hours or overnight., In a small bowl, combine cilantro, parsley, garlic, 1/2 teaspoon salt and pepper. Remove 2 tablespoons herb mixture; stir into mayonnaise. Refrigerate until serving. Stir 1/2 cup olive oil into remaining herb mixture. Reserve 2 tablespoons oil mixture for serving. Place remaining oil mixture in a large bowl or shallow dish. Add beef; turn to coat. Refrigerate at least 4 hours or overnight., Drain beef, discarding marinade. Grill beef, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness, 7-9 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, drain onion rings, discarding marinade. In a shallow dish, combine flour, taco seasoning and remaining 2 teaspoons salt. Roll onion rings in flour mixture. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry onion rings, a few at a time, until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels; keep warm., Remove steak to a cutting board; brush with reserved 2 tablespoons oil mixture. Brush bread with remaining 3 tablespoons olive oil. Grill bread over medium heat until toasted, 30-60 seconds on each side., Spread mayonnaise mixture over 1 side of each toast. Thinly slice steak. Top 6 slices of toast with steak, fried onions and, if desired, arugula and tomato slices. Top with remaining toast.

SEARED RIB EYE BAHN MI

Steps:

• For the quick-pickled vegetables: Bring the rice vinegar, sugar, chile paste and 1/2 cup water to a boil in a small saucepan. Combine the radishes and carrots in a small bowl and pour the pickling liquid over the top. Set aside and allow to cool and pickle while you prepare the remaining ingredients, at least 20 minutes or up to 1 hour.
• For the rib-eye steak: Heat the olive oil in a large heavy-bottomed skillet over medium to medium-high heat. Sprinkle the steak on all sides with the salt and pepper. Place the steak in the skillet and cook until it reaches the desired temperature, about 4 minutes per side for a perfect medium-rare. Meanwhile, mix the butter and soy sauce together in a small bowl. Remove the steak to a plate and immediately spread the soy butter over the top. Let the steak rest and the butter melt into the steak, 5 to 7 minutes.
• For the spicy mayonnaise: Mix together the mayonnaise, chile paste and sesame oil in a small bowl until completely combined. Set aside.
• To assemble: Using a sharp knife, split the baguette through the middle. Spread the top and bottom with the spicy mayonnaise. Thinly slice the steak and shingle it on the bottom of the bread. Drain the pickled carrots and radishes and place on top of the steak. Finish with the cucumber ribbons and cilantro. Cut the sandwich into thirds or fourths and serve.