Summer Steak Subs Recipes

SUMMER STEAK KABOBS

Steps:

• In a large bowl, combine first six ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight., On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice.

STEAK SANDWICH

Steps:

• Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
• Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
• To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
• Mustard Mayo:
• Whisk the ingredients together in a small bowl. Serve at room temperature.
• Yield: 1 cup

19 BEST WAYS TO COOK STEAK

Steps:

• Combine the ingredients for the marinade in a large non-reactive bowl. Add the steak and marinate for at least 2 hours up to 24.
• Heat a grill over medium high heat.
• Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks.
• Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes.
• In a large bowl, toss the halved cherry tomatoes with a few tablespoons of olive oil, salt, pepper, arugula and red onions.
• Slice the steak against the grain and top with the tomato salad. Serve immediately.

SUMMER SUB SANDWICH

Steps:

• Split bread lengthwise; spread bread bottom with cream cheese and layer with ham, provolone cheese and mushrooms. Replace top. Cut sandwich crosswise in half., On a microwave-safe plate, microwave each half, covered, on high for 15-30 seconds or until cheese is melted. Remove bread tops and layer with lettuce, tomatoes, onion and peppers. Close sandwiches; cut each in half.

SUMMER STEAK SUBS

Steps:

• Split the rolls down the middle, spread with the mayonnaise or horseradish, then set aside. Heat half the oil in a large frying pan and fry onions and peppers together for 5-10 mins until soft and beginning to colour, then spoon into the rolls.
• Heat remaining oil in the same pan, season the steaks and cook for 1 min until browned. Flip steaks over, top with the cheese and continue to cook until the steak is cooked to your liking and the cheese has melted. lift the steaks into the rolls and tuck in.

SIZZLING SUMMER STEAK SANDWICH

Steps:

• Preheat BBQ to medium-high.
• Mix mayonnaise and horseradish in a small bowl and set aside.
• Toss peppers in oil and grill for about 4 minutes, turning occasionally. Slice into 1/2 inch strips, set aside and keep warm.
• Season steak with salt and pepper and grill until desired doneness is reached. Allow to rest for 5 minutes.
• Turn BBQ down to low and grill the Dempster's Thinfuls 2-2 minutes.
• Cut steaks into slices and assemble the sandwich with all the ingredients. Enjoy!