- Steak sandwiches are great,
but why not elevate that sandwich with some well-thought-out
ingredients that compliment each other perfectly.
And we're going to do it all on the grill.
(upbeat music)
(birds chirping)
We're going to start with marinating
some Certified Angus Beef top sirloin.
And while that marinates, we're going to work
on all the other elements of this sandwich.
So let's get into it.
Top sirloin is the perfect cut for the sandwich
because it is versatile and great for grilling
and then slicing.
Make sure you get some nice thick steaks though.
This will ensure for perfect doneness.
I like to season with salt and pepper
before submerging in the marinade,
so that will ensure a nicely salted steak.
This marinade is super simple using just dijon, olive oil,
and balsamic vinegar.
These ingredients will bring a lot of flavor,
and they're used again throughout the accompaniments.
This will really add to the layers of flavor
in this steak sandwich.
The acidity from the balsamic should help to tenderize,
and the Dijon should bring a little zesty flavor
to the steak.
Thoroughly combine all the ingredients
and get the steaks marinating in a zip top bag.
Make sure the steaks are well coated
in the marinade before zipping up the bag.
We'll get this into the refrigerator and let it marinate
for at least two hours.
While that's working, we'll make a little dijonaise
by combining some mayonaise and dijon mustard.
See what I did there?
Told you we would be repeating some of these ingredients.
This is one of my favorite condiments to use on sandwiches.
Next we'll make a little seasoned arugala
for a nice leafy green topping.
Just use some salt, olive oil, lemon zest, and lemon juice.
It's pretty much like an arugula salad
and will add a nice flavor to the sandwich.
I love arugula on sandwiches,
but I think it's much more enjoyable to eat
when lightly dressed like this.
And the lemon will add a really nice pop
of flavor and acidity.
Toss the arugula well to coat with all those flavors,
and maybe use a bigger bowl than I did.
For this recipe, we'll be using shibata bread
because I love the texture
and it'll hold up nicely when constructing this sandwich.
You can either use a loaves of bread,
cut into smaller sections,
or ciabatta rolls, whatever you find will work.
I just think ciabatta works really well in this recipe
and it won't destroy your gums when it gets a little toasty.
Now that the steak is marinaded,
it's time to get it on the grill.
Make sure to pat the steak dry first,
this marinade will just create steam when it hits the heat,
so removing the surface moisture
will help to create a better crust.
I like to set up a two heat zone grill:
one side with high heat and all the coals,
and no coals on the other side.
This way we sear the steak hard
and can finish cooking it through
on the cooler side of the grill.
See those nice grill marks?
Patting them dry before grilling really helped us
develop that crust.
Remove the steak and rest it
while you construct the rest of the sandwich.
We'll start with smearing the dijonaise
on the bottom piece of bread.
Dijonaise is great because it brings flavor
and acts as a moisture barrier
to keep that bottom slice from getting too soggy.
Back in the Test Kitchen, I prepared some glazed onions
by slow cooking one large red onion with some chopped garlic
and then glazing it right at the end
with some of that balsamic vinegar.
I loved caramelized onions on a sandwich,
and this glazed red onion as a little twist
on the traditional caramelized yellow onion.
Caramelizing and glazing with vinegar adds a sweet
and sour onion flavor that really pops with a steak.
I'll put them on the top piece of bread
so that they warm through while we're toasting the sandwich.
Once the steak has rested, slice it thin
and pile it high on the sandwiches.
Before going onto the sandwich,
I like to toss all the slices around a little bit
so they get coated in some of those juices
and any of the end pieces that might be a little more done
get mixed into the rest of the perfectly cooked steak.
Top it with a little sharp provolone cheese,
or you could even use a nice sharp white cheddar,
that would work great here.
Now we'll use the cool side of the grill
just to warm the sandwich through and melt that cheese.
You can move it directly over the coals
if you want your bread a little extra toasty.
Finally we'll top with that dresser arugula
to give it a fresh peppery bite
that just rounds out a great sandwich.
This has everything I'm looking for in a sandwich.
The crunch from the arugual, the sweet and sour onions,
the rich beef and a sharp cheese to go with it.
Plus that bread is nice and crusty and firm.
I like to cut mine diagonally,
because everything tastes better when it's cut on an angle.
Just look at that cross section, all those layers of flavors
and textures make this amazing sandwich worth the work.
Can't you just see the look
of pure joy in my face right there.
Now that's a good sandwich.
These ingredients are just so well balanced
and they really just highlight the beef.
Follow these steps to make your perfect steak sandwich.
Now remember to like and subscribe,
and join us again next time out here at the grill.
(guitar music)