Monday, September 2, 2013

Labor Day - Grill at least one Extra Steak

I think it's a law - that you should grill on this unofficial last day of summer.  Of course, LBA and SoBA have been back in school for a week but had the day off today for Labor Day.  We savored the dwindling days of the pool and enjoy some grilled meat for our dinner courtesy of the Domestic Goddess.  A fine feast was had by all

Of course, Mrs. BA's favorite summer dinner is flank steak and baked potatoes.  So, next time we have steak, if there are any leftovers, we might try this.

Steak & Potato Barbecued Grilled Cheese
from BSintheKitchen via BuzzFeed

  • Top Sirloin Steak 
  • Provolone Cheese 
  • 1 Potato 
  • 1 Green Onion Stalk 
  • Butter 
  • Garlic Salt 
  • Salt & Pepper 
  • Olive Oil 
  • Yellow Onion 
  • French Bread 
Start off by taking your steak out of the fridge (if it’s in there), patting it dry with a paper towel, brushing with olive oil and salt and peppering to taste. Allow it to warm to room temperature for 30-45 minutes. While you are waiting for your steak to warm, start getting your other ingredients together. Evenly slice your potato (I used a White Potato), toss them in some olive oil, with a little bit of garlic salt, and salt and pepper to taste. Cut a slice of onion and start caramelizing it in a pan on medium-low heat with some butter. Next, slice the provolone (I used three fairly large slices), bread and chives.

Once your steak is about at room temperature, start your barbecue and let it heat on high for a few minutes. Once it’s heated up, reduce it to medium-high heat, place your potato slices directly on the grill along with your steak. Cook the steak for about 3-4 minutes per side, you want it rare to medium-rare, as it will cook further once you grill your sandwich. Once the steak it done, put it on a plate and allow it to rest for 10-15 minutes before thinly slicing against the grain of the meat (this maximizes tenderness!). While your steak is resting, watch your onions and potatoes. The potatoes should take around 20 minutes to cook, so flip them after about ten minutes, or once they start browning.

When everything is finished cooking, butter each side of your bread, sprinkle some garlic salt on the inside of both slices and put the provolone on each side as well. On your bottom slice, sprinkle your green onion, layer the potato, your steak slices and top it all off with the caramelized onions and your top slice.

After forming your sandwich, place it on the grill, allowing it to cook until grill marks begin to form and the sandwich starts browning, flip it over cooking until browned and toasty! If you find your barbecue is cooking the sandwich a little too fast, or you’re scared of burning the sandwich, feel free to turn down the heat to medium.

That’s all! Slice in half to reveal all its glory and chow down on this seriously amazing sandwich.

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