Marinated Steak Sandwiches with Basil and Red Pepper Mayonnaise

1:58 PM ByFiled UnderMain Dishes, Recipes

sliced steak sandwich2

I know, it’s a mouthful (heh)  That is marinated sliced top sirloin topped with sauteed mushrooms and onions and served ona  toasted ciabatta roll with a roasted red pepper and basil mayonnaise.

You want this sandwich, trust me.  You will want to have this sandwich more than once, I have in fact had them twice in two days… it’s really a hard life being a food blogger ;-)

This is probably in my Top 5 of my all time favorite sandwiches, ever.  So, when The Motherhood contacted me about working with them on an “I Heart Beef” on behalf of The National Cattlemen’s Beef Association; I did two things.. I immediately said YES, because hello I’m a Texas Girl and I love beef and then I went to the store and bought all the ingredients for this sandwich

This post was sponsored but the recipe is all mine, the opinions, sentiment and enthusiasm are all mine and believe me when I tell you that want to hang around for this one, you want this recipe and you want to enter to win the awesome prize that I’ll tell you about at the end of the recipe.

Let’s Do This:

sliced steak sandwich ingredients

  • 1 1/2 lbs trimmed top sirloin steak
  • 4 ciabatta rolls (This made 3 sandwiches for us.  But, these were LOADED sandwiches *ahem*)
  • 1 yellow onion, medium, sliced
  • 10 oz mushrooms, sliced
  • 7 cloves of garlic, divided 4 and 3, sliced
  • 3/4 C worcestershire
  • 1/4 C Soy sauce
  • 1 to 3 Tbsp Frank’s Buffalo Wing Sauce (I use 3 for the marinade and more later)
  • 3 Tbsp Rachel’s Simple Seasoning*  will share recipe below

ingredients for basil/red pepper mayo

  • 1/4 C Mayonnaise
  • 1 whole roasted red bell pepper, rough chopped (I use Fire Roasted in a Jar)
  • 3 to 4 Fresh Basil Leaves, chopped
  1. Trim the steak and put in a large ziploc baggie, add in 4 chopped garlic cloves
  2. In a bowl or glass measuring cup mix the soy sauce, worcestershire, Seasoning and Hot Saucemarinade
  3. Pour over steak and garlic in bag, seal and refrigerate for at LEAST 3 hours.

For The Mayonnaise:

  1. Mix chopped red pepper, basil and mayonnaise together along with another dash of hot sauce (y’all know how I am) and then cover and refrigerate.

After The Steak Has Marinated

  1. Slice the onions and mushrooms
  2. Place 1/2 stick of butter on a skillet and allow it to melt while the griddle/skillet heats up melting butter
  3. Place the sliced onions, 3 cloves of garlic and mushrooms in the butter on the griddle/skillet and sautee until caramelized and the smell of them makes you want to dive headfirst into them (resist this urge, it’s painful)onions and mushrooms
  4. While the onions are cooking, slice your steak into 1/4″ (width) strips
  5. Remove cooked onions and mushrooms and set aside in a covered dish
  6. Put your steak on the griddle/skillet and drizzle with a bit more hot sauce (optional) and some crushed red pepper flakessliced steak
  7. Cook the steak strips for 3 to 5 minutes
  8. Remove from heat and add to the covered dish with mushrooms, onions and garlic.
  9. Scrape the griddle a bit and then put your ciabatta roll halves onto the griddle to toast the inside and outside.
  10. Remove the toasted halves and slather with the insanely delicious Herb Mayonnaise that you made earlierciabatta bread with mayo

Do not be afraid of this mayonnaise, it is your friend.  It adds a cool, creamy, fresh zing to this piping hot sandwich.

Now, load your sandwich with the meat, mushroom, onion, garlic mixture

Marinated Steak Sandwich

Devour.

You’re Welcome. ;-)

Now, for even more deliciousness.

Check out the Beef It’s What’s For Dinner website, seriously amazing recipes and inspiration as well as tips and information can be found on there, I have it bookmarked y’all, it is that good.

The Motherhood and The I Heart Beef people have offered one of my readers a $100 Gift Certificate to Omaha Steaks (I am supremely envious of whomever wins this)

Wanna win this delicious gift card? Here’s how:

  1. (Mandatory) Leave a comment here telling me your favorite way to serve Beef (Steak, hamburger…) Your favorite recipe
  2. (BONUS) Visit the I Heart Beef website and tell me which recipe there makes your mouth water
  3. (BONUS) Follow Beef For Dinner on Twitter and tell me in a comment
  4. (BONUS) Tweet this and leave the Twitter URL in a separate comment

This contest will end at 10:00 PM CST on February 28th.  I will choose the winner and they will have the $100 GC sent to them electronically by the FABULOUS ladies of The Motherhood (if you aren’t a member, you should go join, seriously)

There are several other bloggers who are joining me in this deliciously beefy campaign; you may enter to win on their blogs, too.  But, you can only win once and each individual sets their own contest rules:

Rachel’s Simple Seasoning (RSS) or My Favorite Seasoning Blend for Meat

  • 1/4 C salt
  • 1/4 C Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 Tbsp Paprika
  • 1/4 C Coarsely Ground Pepper
  • 1 tsp Ground Mustard
  • 1 tsp Comino (Cumin)
  • 1 tsp cayenne
  • dash cinnamon

these are all full measurements

Congratulations to our winner!!  Tammy Munson commenter #25


Tagged, , , , , 124 Comments

Roasted Green Chilies Stew

11:03 PM ByFiled UnderMain Dishes, Mouthwatering Monday

Roasted Green Chilies and chopped Chipotle peppers give this Texas stew a smoky, spicy flavor that will have your tastebuds zinging and doing a little happy dance.

I love the sweet smoky heat of chipotles and roasting peppers brings out their natural sweetness and heat and gives your dish a depth of flavor that you wouldn’t achieve by just chopping them and tossing them in.  Trust me, it’s worth it.

If you’ve never roasted a pepper before, stay tuned… I’m going to do a tutorial this week!

Okay, enough chatter, let’s get to the recipe!

Roasted Green Chilies Stew

  • 9 Green Peppers/Chilies (I used 1/2 anaheim and 1/2 poblano*), roasted and rough large chopped
  • 3 chipotle peppers in adobo sauce ( you may want to go with one or two and wash them for less heat), chopped
  • 4 lbs chuck roast, trimmed and cut into 1″ cubes
  • 1/4 C all purpose flour
  • 1/4 C olive oil, divided 1/2 and 1/2
  • 1 Large yellow onion, chopped
  • 7 Garlic cloves, minced
  • 10 to 12 medium sauce tomatoes, roughly 4 C, chopped
  • 2 Tbsp dried Mexican Oregano
  • 3 Tbsp ground Cumin

Prep all your ingredients:  Chop the chipotles, onions and garlic.  Trim and cut the roast and preheat the broiler .

Place your peppers on a foil lined baking sheet and place them in the oven to roast, or if you have a gas stove, you can roast each pepper over the flame. Once your peppers are properly blackened and blistered

Place them in a bag to sweat for 15 minutes.

Heat 2 Tbsp olive oil in a dutch oven, stock pot or whatever pot is large enough to cook this stew.

Take half of your chopped roast and dredge it in your flour that you’ve seasoned with garlic powder, salt and pepper, add this to your pot and cook until browned.  Remove from pot, set aside covered and repeat with the other half of your roast.

In the pot that you’ve just removed the meat from, toss in the onions and garlic and saute about 10 minutes, stirring frequently.

Remove the peppers from your bag and rough chop them into 1 to 1 1/2″ pieces.

Once the onions have softened, add in the tomatoes, chipotles, roasted peppers,  meat and seasonings.

Cover and cook all day (why yes, this CAN be done in the crockpot) over low heat.  Stirring occasionally throughout the day, unless it’s in the crockpot.

You can serve this topped with cheese, sour cream, crushed chips, a squeeze of lime or even chopped cilantro.

Nathan nearly fell out of his chair when he took his first bite, he loved it that much.

* poblanos are a bit hotter than anaheims and blending the two made for a nice level of heat.

The longer this cooks, the longer it sits.. day 2 etc… it will get a bit hotter :-) So, feel free to wash the chipotles to lessen their heat, or use fewer.. whatever you need to do.  For us, this was perfect!

“Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset”

Tagged, , , 16 Comments

Garlicky Ginger Beef and Green Bean Stir Fry

11:01 PM ByFiled UnderMain Dishes, Mouthwatering Monday

garlic-beef

I can’t decide what the best part of this dish is:
The crisp crunch of the green beans, the savoriness of the jasmine rice, the sweet bite of the fresh red bell pepper, the heat of the chili garlic sauce, the smooth richness of the steak…
This dish is one of those that I fretted over while making, hoping, praying that it would turn out as I wanted it to, and then with the first bite, it far exceeded my expectations.
This dish bursts onto the tongue with heat, rich flavors, savoriness and depth. It captures your tastebuds and senses and takes them on an unforgettable trip with bite, crunch and depth.

Adapted from a recipe found on CookingLight

This recipe may look intimidating.. but there aren’t as many ingredients or steps as it may first appear, and believe me, it is beyond worth it!

  • 3 Tbsp soy sauce
  • 4 tsp cornstarch
  • 1 Tbsp hoisin sauce
  • 1 to 3 tsp chili garlic sauce (I use 3 and it is zowee nom diddly! If you are sensitive, it will leave your lips tingling numb)
  • 1 (14 oz) can fat free chicken broth
  • 2 Tbsp (divided) olive oil
  • 1/2 C finely chopped green onions
  • 3 Tbsp peeled, minced fresh ginger
  • 5 garlic cloves, minced
  • 1 1/2 lb boneless top sirloin steak, cut into 1/4″ strips
  • 1 lb fresh green beans, cut or (‘snapped’ if you’re southern) into 2″ pieces
  • 1 large red bell pepper, cut into strips
  • 3/4 C chopped green onion tops
  • 2 C hot cooked jasmine rice*
  1. Combine first 5 ingredients, whisk briskly until fully mixed and then set aside
  2. Heat 1 Tbsp olive oil in a wok or large non stick skillet over medium-high heat. Add green onions, ginger and garlic. Saute for 30 seconds.
  3. Add beef and saute for 4 minutes or until medium rare (you want it still pink because it will continue to cook once removed from heat and you will be heating it up again later, if it is over medium rare at this point.. it will be overcooked at the end) Remove from wok/skillet. Set aside and cover.
  4. Clean out skillet.
  5. Add 1 Tbsp olive oil and heat over medium high heat.
  6. Add green beans, red bell pepper and cook covered for 3 minutes. Uncover and cook for another 3 minutes, stirring occasionally.
  7. Add 3/4 C green onion tops and saute for 1 minute.
  8. Add in beef mixture and broth, bring to a boil.
  9. Cook for 1 minute, stirring constantly.
  10. Simmer for up to 5 minutes before serving over Jasmine rice.

This recipe is CRAZY easy to make as long as you do two things:

  1. Cut, chop, mince, prepare everything before you start.  This might take you 10 minutes.
  2. Pay attention to the timing on the rice:* Jasmine rice will take you about 20 minutes from start to finish. Make sure that you don’t have it sitting for more than 5 to 8 minutes after it is done cooking.

If you’ve decided to join in the tonguegasmalicious sharing joy that is Mouthwatering Mondays, Thank you!!!!
Please say Hi and share your thoughts on the recipe that I’ve posted, link up to your MWM post, grab a Tonguegasmic button, link back here so that others can find the joy that is Mouthwatering Mondays and most important of all, visit the other participants and get inspired, drool a bit and have fun sharing recipes with others who love food as much as you

I have been nominated for the Tastiest Blog award, please take a minute to vote for me! I am in some amazing company and I am beyond honored and humbled by this nomination.  Thank you.

2009 BlogLuxe Awards

Tagged, , , , , , 16 Comments
« Older Posts
Blog Widget by LinkWithin