- Rule the grill and have time to party with your friends.
This is the sandwich that can have you doing both.
(quiet bluesy rock music)
Here's a quick and delicious sandwich off the grill
that'll keep you relaxed,
but also have your friends wondering,
"how'd you become such a great grill master?"
Let's get it started.
We'll get things going by putting a marinade together
for some cubed steak.
It doesn't get much easier than this.
Start with Italian dressing seasoning into a bowl.
To that we'll add balsamic vinegar and olive oil.
This has got to be the easiest marinade you'll ever make.
Use a fork or whisk to get everything combined
and we'll move on to our steak.
Check this out.
These are cubes of Certified Angus Beef center-cut sirloin.
You could use a lot of different cuts here,
tri tip, sirloin cap, or even strip steak.
Either cut you choose, cut into uniform one inch cubes
and make sure it's Certified Angus Beef.
Because if it's not Certified, it's not the best.
Into the bowl with the marinade and mix things around.
Get the marinade to evenly coat the cubes of beef.
What's especially great about this
is you can do this marinade ahead of time
and have them in the fridge
until it's time to fire up the grill.
You can transfer to a Ziploc bag,
and if you love tailgating, that's the way to go.
Perfect recipe for you.
While the steak cubes marinade,
we'll make a quick flavorful sauce.
We'll start with some mayo
and add the same ingredients that went into our marinade,
so some Italian dressing seasoning from the packet,
some olive oil, and just a little balsamic vinegar.
Mix that up with a fork and it's ready to go.
Mayo is like a blank canvas.
There are a lot of flavors you can add to punch the flavor.
And you can let your friends know
what a next level chef you are
by calling it your own signature aioli.
Let's get the grill fired up
so we can get these amazing steak bites grilling.
Now, to keep things under control on the grill,
we'll get the beef onto the skewers.
About five pieces on each skewer is ideal.
These will end up in a hoagie roll,
so each skewer will have the right amount
of steak to fit in one roll.
Notice the skewers are metal and flat.
I find these work well.
So the cubes don't just roll around the skewers
when they're cooking.
Over to the grill on high heat, about 500 degrees.
Now, I'm working on a Weber Traveler here,
perfect for tailgating.
Line them up and close the lid.
With the cast iron grate preheated,
I'm able to avoid sticking
while also developing a great sear.
Close the lid to keep the heat high,
making sure that both the radiant
and convection heat are part of the grilling equation.
Because they're uniform cubes,
you should be able to rotate in quarter turns
to get a good sear on four sides.
A deep mahogany grill mark is your goal here.
This is when your crowd will start to gather
because it is smelling amazing.
You could serve these steak skewers just like this,
put them on a platter when they're finished cooking,
and call it done,
but we're gonna make a cool sandwich with them.
Specifically, we're making a sandwich that has its roots
from Italian immigrants in Upstate New York.
It's called the spiedie.
We'll make that simple sandwich here in a second.
With the cubes seared evenly on all sides,
I'm holding onto a medium-rare on the inside of these cubes.
So I'll pull them to a sheet tray
while I get the hoagie rolls ready.
All we need to do is open each one
and put a smear of some of that signature aioli
on the inside.
I find the sandwiches are easier to manage
if you don't cut them all the way open.
A generous smear on each bun and that's all the spiedie is,
bun, mayo, and meat.
Okay, don't miss this.
With the metal skewers cool enough to handle,
just nestle that skewer into the hoagie roll,
pinch the roll tight enough
that you can slide the skewer right out,
and the steak lays perfectly in the roll.
That's all there is to it.
Now, I know that's pretty simple,
but I've added my own little twist here.
I like some crispy shredded iceberg lettuce
to add a fresh, cool crunch to the sandwich.
I can put it on top of the mayo,
then add that skewered steak.
To up the game even more,
I like to add a spoon full of Italian giardiniera
that I've chopped a little finer.
I just love the brightness from the vinegar
of those pickled vegetables with the steak.
Plain or dressed up, you're gonna love how flavorful,
and how easy, this sandwich is.
That's what I'm talking about!
See you next time at the grill.
(quiet dance music)