Steak Sandwich Salad Board
This steak board was a quick and easy dinner that all enjoyed. It’s a great build your own dinner idea! Dovetailing Tip: Use the steak you cooked on day 2 for today’s sandwich board.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 820
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 820
1-2 pounds 3/4-inch-thick rib eye steaks
2 large onions, sliced into 1/2-inch rounds
2 tablespoons lemon pepper seasonings
kosher salt
4 tablespoons olive oils, plus more for drizzling
1 loaf crusty bread
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 head green or red leaf lettuce, leaves separated
2 tomatoes, sliced
6 ounces white cheddar, sliced
2 scallions, greens only, sliced thinly
sea salt, for sprinkling
Directions:
Preheat the oven to 400 degrees F.
Heat a grill or grill pan over medium-high heat. Sprinkle the steak and onions with the lemon pepper seasoning and a good pinch of kosher salt.
Oil the grill well using half the olive oil, then cook the steaks until desired doneness, 4 to 5 minutes per side for medium-rare. Remove the steaks to a cutting board to rest, tented with foil, about 10 minutes. Add the rest of the olive oil to the grill and cook the onions until nice and charred, 4 to 5 minutes a side. Remove from the grill and set aside.
Meanwhile, wrap the bread in foil and place in the oven until hot and crisp, about 10 minutes.
Mix together the sour cream, mayo, horseradish, Worcestershire, black pepper and a good pinch of kosher salt in a bowl. Set aside.
Slice the steak and shingle it in the middle of a cutting board or serving platter. Break apart the onions and arrange on one corner of the board. Slice the bread and shingle along one side of the board. Use the lettuce, tomatoes and white Cheddar to fill in the holes. Sprinkle the steak with the green onions and sea salt and give the board a drizzle of olive oil. Place the bowl of dressing on the board.
Have everyone help themselves and make up a salad or a sandwich with whatever they like from the selection of items on the board.
Source: foodnetwork.com
Heat a grill or grill pan over medium-high heat. Sprinkle the steak and onions with the lemon pepper seasoning and a good pinch of kosher salt.
Oil the grill well using half the olive oil, then cook the steaks until desired doneness, 4 to 5 minutes per side for medium-rare. Remove the steaks to a cutting board to rest, tented with foil, about 10 minutes. Add the rest of the olive oil to the grill and cook the onions until nice and charred, 4 to 5 minutes a side. Remove from the grill and set aside.
Meanwhile, wrap the bread in foil and place in the oven until hot and crisp, about 10 minutes.
Mix together the sour cream, mayo, horseradish, Worcestershire, black pepper and a good pinch of kosher salt in a bowl. Set aside.
Slice the steak and shingle it in the middle of a cutting board or serving platter. Break apart the onions and arrange on one corner of the board. Slice the bread and shingle along one side of the board. Use the lettuce, tomatoes and white Cheddar to fill in the holes. Sprinkle the steak with the green onions and sea salt and give the board a drizzle of olive oil. Place the bowl of dressing on the board.
Have everyone help themselves and make up a salad or a sandwich with whatever they like from the selection of items on the board.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
