Steak Sandwich with Peppercorn Sauce and Onion Strings

I felt like trying this for a while now.. and you know you always get those onion strings when you order a steak sandwich at the restaurants; I wanted to try and make them!  I may not make the onions every time I make a steak sand. because it is a lot of work, but it was an experience I will do again.

INGREDIENTS

2 Sirloin Steaks
1/2 tsp. steak spice
4 cloves of Garlic, minced
1 tbsp Worcestershire sauce
Favorite BBQ Sauce or Steak Marinade (My favorite is the PC Smokin’ Stampede Beer & Chipotle Barbecue Sauce)

4 Sliced Swiss or Provolone Cheese

1 French Baguette
Olive oil

Onion Strings:

1 large onion
2 cups buttermilk
2 cups flour
1/4 tsp cayenne pepper
1 tsp salt
3 cups canola oil

Peppercorn Sauce:
I cheat and use Club House 4-Peppecorn Gravy Mix

DIRECTIONS

For Onion Strings:

 

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.

Note: If you don’t have buttermilk (or like me couldn’t count on the grocery store to have any) you can make your own. Buttermilk is sour milk, so all you need to do is add a couple tablespoons of vinegar in 2 cups of milk.

Combine dry ingredients and set aside.  Heat oil to 375 degrees.  Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown. Repeat until onions are all done.  Sprinkle the onion strings with salt.

 

Steak Sandwich:

Season your steaks with the MTL Steak Spice and place them in a large sized Ziploc bag.  Add the 4 cloves of garlic, your favorite BBQ sauce and the Worcestershire sauce in the bag.  If the mixture is too thick, add a bit of water to the bag to thin it out.  Close the bag and squeeze the bag a few times to combine the marinade and ensuring that the steaks are completely covered.  Place in refrigerator to marinate for at least 2 hour or up to 24 hours.

Note: The longer it marinates, the more the marinade will flavor the meat.
Take steaks out of refrigerator and let them sit on the counter for 10 to 15 minutes before grilling to bring them to room temperature.  Slice the demi-baguettes in half and brush the inside of the top and bottom half with olive oil. Set aside.  Preheat your grill on a medium-high flame.  Place the steaks on the hot grill and close the lid for about 5 to 8 minutes.  Then flip and close the lid and grill for another 2-3 minutes. Lower the heat on an open spot of the grill and add the demi-baguettes, olive oil side down and let the demi-baguettes and the steak grill for about 2-3 more minutes (at this point you can either grill with the lid on or off).  You may have to adjust the grilling time depending on how thick the steaks are.  Take everything off the grill and make sure to let the meat rest for at least 5 minutes to reduce the chance of those amazing juices to run out all over your cutting board.
While the steaks rest, this is when I started my gravy (yes the one out of the packet…) Turn your broiler on HIGH.  Slice the meat at an angle so that you get nice thin and long slices.  Arrange the steaks on the bottom half of the demi-baguette and cover the steak with your Swiss or Provolone cheese.  Place the bottom half of your sandwiches on a baking pan and put under the broiler until the cheese is melted

NOTE: this will not take long, so make sure you watch it

Once the cheese is melted, top the sandwich with the 4-peppercorn gravy and some onions strings.  I served this is a nice arugula salad and my favorite Roasted Potato & Bacon Salad.

 

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