Wait a minute… did I just say “Make it Do” and Steak in the same sentence? Isn’t that an oxymoron? Steak is expensive… even when you are making it at home. But Dad’s love steak… it’s a Father’s Day tradition, right.
I have good news. There is always a way to “Make it Do”…
and it’s called delicious Steak Sandwiches.
When you serve steak on a sandwich, the amount of steak needed for each person is much smaller. Plus you can get away with a cheaper cut of meat if you prepare, cook and most importantly slice your meat right.
I made Steak Sandwiches this weekend with artichokes with lemon butter and a warm red potato salad in a light French vinaigrette. Yum.
Here’s what you need for your sandwiches:
- Tri-tip, flank, or skirt steak- whatever is on sale or is the best price. Count on 4 servings to a pound.
- Your choice of crusty or soft rolls or a baguette (slice a baguette in large section and then down the middle)
- Swiss cheese
- Parmesan cheese
- Packet of Au Jus sauce or make your own from scratch
- Olive oil
- Monterey Steak Seasoning
and this is how to make them:
1. Several hours before serving remove steak from the refrigerator and trim any excess fat. I used skirt steak this time.
2. Rub the steak generously with olive oil
3. Sprinkle with Monterey Steak Seasoning.
4. Place in a plastic bag and put back into the refrigerator.
5. Approximately 1/2 hour before serving remove steak from the refrigerator and heat your grill to high.
6. Once grill is heated, I turn it down to medium and cook for 6-8 minutes a side or until done according to your likeness. I personally think the tougher steaks like flank and skirt steak should be cooked to no more than medium. Have you heard of the hand test for doneness. It really works!
7. Put a piece of foil over the steaks and let them rest while you prepare the rolls and au jus sauce.
8. Make the au jus sauce according to package instructions.
9. Slice rolls in half. Brush one side of the roll with olive oil or butter and sprinkle generously with Parmesan cheese. Lay a slice of Swiss cheese on the other side of the roll. Place under the broiler and cook until the bread starts to turn golden and the cheese melts. Don’t walk away (like I did, and burn the bread the first time! I hate wasting food.)
10. Slice the meat. This is the most important part if you want tender meat on your sandwiches. Slice very thin, on the bias against the grain. What does against the grain mean? Study your steak… you will see the direction of the grain. Now you want to slice across or through that grain. That makes for tender meat.
11. Pile the meat on your roll, dip in the au jus and enjoy! Tell your kids “no” when they ask if you can have this every night for dinner.