April 27, 2011

Fred's kickass Steak Sandwich!

Allright, enough of this sophisticated food stuff! Time for some real food that you eat between two slices of bread and it drips off your fingers, and you need to wipe your mouth off after each bite. Let's go for artery clogging stuff.

Disclaimer: I didn't call it a philly steak sandwich, because it's not! There is nothing healthy or organic about this recipe.

Large beef steaks over woodImage via WikipediaNow that we got the disclaimer out of the way. The ultimate Steak sandwich recipe for me all started by wanting to eat healthier oddly enough, or mainly eat less. Steaks are great on the BBQ, most of the time I cook too much. Since we try to reduce our meat eating habit, what to do with the left overs? Cooked steaks are one of those ingredient you have to evolve toward something new, cause eating re-heated steaks doesn't cut it.

Ladies and Gentlemen - 'DA steak sandwishhhh':
-BBQ steak left overs minced (cut very small)
-Caramelized onions (à la Donna Hay), one big yellow onion
-Fred's Kick ass sauce
-Two slices of bread with a twist

Caramelized onions: Balsamic vinegar!To get good caramelized onions it takes time and lots of patience. 'But Fred I don't have time' - that's ok most of the time I don't either. What's the secret? Well it's not a secret, thanks to Australia's cooking queen, Donna Hay she uses balsamic vinegar to fake caramelized onions. For the purist they don't taste exactly like caramelized onions, and it's as close as it gets, saving you 25min along the way.
Just do what you always do for caramelized onions, and once they are transparent and soft, add one table spoon of balsamic vinegar. Stir to have the vinegar covering all onions, reduce heat, and let got for a few more minutes, and voilà!
Fred's kick ass sauce: 'Son life is about proportions not quantity!'
I will stay away from giving you exact measurements since I don't know how much steak you're dealing with. Your are looking for a thick ragu type consistency, the type of consistency that a wooden spoon would stay vertical in the pot. Not too thick because remember you want that 'dripping on your fingers' feature, you know just thick enough...
  • 3 tbs of cheez-whiz
  • 2 tbs of ketchup
  • 1 tbs of dijon mustard
  • 1 tsp of worcestershire sauce
  • salt and peper to taste
Keeping the ragu texture goal in mind, stick to the proportions above and you will achieve greatness, no less, no matter the steak quantity.

Two slices of bread with a twist: Putting it all together
Heat a frying pan. Pour in your minced steaks, after a couple of minutes poor in your preparation of Fred's kickass sauce (I just like saying this). Look at the texture, and re-adjust, to get to ragu texture.
In the mean time take your two slices of bread. Now get this, butter the exterior of the two slices with Mayonnaise. I'm dead serious, I got this trick from the kitchn.

Once steak preparation has desired texture, load up one slice with a healthy quantity of steak preparation and a healthy chunk of caramelized onions.

Heat another frying pan, add a little bit of oil and a little bit of butter. Once hot, on a medium fire, put the sandwich in. You will see the mayonnaise will brown nicely and create a nice little crust.
Let me know what you think!

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1 comment:

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