fancy sandwich night!

or a sorta sandwich. it counts. i really like steak sandwiches in most forms, especially served with a hunk of crusty grilled bread. this is one of those sandwiches. open faced, of course, and to be eaten with a knife and fork. topped with greens from the garden and a hearty plop of my favorite A1, and again Rachael Ray has made me very happy.

Knife and Fork Steak Sandwiches
adapted from the September issue of Every day with Rachael Ray

You Need:

olive oil
cloves of garlic
rosemary or thyme leaves
balsamic vinegar
flank steak (or i used NY strips we had lying around)
greens from the garden
salt and pepper
crusty french bread, thick sliced (or the leftover ciabatta)
lemon juice
shavings of parmigiano

a note: i am leaving out the radicchio because again, we do not have it ’round these parts ::mad face::) nor can i find arugula. please search the Everyday with Rachael Ray site for the original recipe if you’d like to try this with those items.

in a bowl whisk together the olive oil, thyme and/or rosemary leaves and garlic. marinate your steak in this for about an hour or overnight. heat your grill (yay!). season the steak with salt and pepper and grill to your liking. let them rest for 5 minutes, then slice thinly. brush your bread slices with olive oil and toast them on the grill. toss your greens with lemon juice and olive oil. season with salt and pepper. layer each piece of bread with steak, then top with marinated greens and shavings of parmigiano.

i served these with a lovely potato recipe i pulled from the last issue of Cook’s Country.

Lemon Potatoes

You Need:

2 lbs. red potatoes, halved or quartered (straight from the garden, yo!)
garlic cloves, peeled and smashed
2 garlic cloves minced
1 1/2 teaspoons lemon zest and 2 Tablespoons lemon juice
1 cup chicken stock
salt and pepper
2 Tablespoons olive oil
2 Tablespoons parsley (i didn’t have any so i skipped this)

rinse the potatoes. drain them well. bring the potatoes, smashed garlic cloves, lemon juice, stock, and 1/3 teaspoon of salt to a boil. Reduce and cook, covered, until the potatoes are tender. remove the lid and increase the heat. cook until the liquid evaporates. discard the cloves and add the oil to the pan. Turn all the potatoes cut side down and brown them. off heat stir in the parsley, zest, and minced garlic. season with salt and pepper.

100_0004it’s not a very good picture. i was in a hurry b/c of work commitments. damn work, always getting in my way. 😉

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