Friday, August 17, 2012
These steak sandwiches are perfect for a quick, flavorful dinner. As many of you read, my sister K, married fiance E last night in a gorgeous ceremony at the Foundry in Long Island City. I almost feel like crying when I tell you how absolutely perfect it was; how it represented the two of them as a couple, and their love for one another and all things unique.
This weekend they set out on a 3-week honeymoon road-tripping to Vancouver and back. While I will miss them, I am so excited for them! When they eventually return home, I know we will get to relive the journey with them and I cannot wait to hear all about it!
Like every couple (John and I included), sometimes you just need some alone time away from the house, the stress, and work. A time to reconnect just the two of you. If you feel the same way (or heck, even if you just need time by yourself to indulge a little), make these sandwiches and take them to the nearest park - eat them in the grass under a tree. Swing on the swings, laugh (a lot), and rejoice in the warm weather that is summer.
I can feel the days flying away and I know soon autumn will approach. I want to hold onto these sun-drenched days just a little bit longer. So, excuse me, while I grab these sandwiches and go soak up the sun.
1/4 cup water
1/4 cup cider vinegar
2 tablespoons sugar
1/2 cup thinly sliced red onion
2 tablespoons canola mayonnaise
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh tarragon
1/2 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 pound flank steak
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (6-ounce / 8 inches) French bread baguette
1/2 cup arugula leaves
Combine first 3 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Stir in onion. Let stand at room temperature for 30 minutes. Preheat grill to medium-high heat. Combine mayonnaise, thyme, tarragon, lemon juice, and garlic. Rub steaks with salt and pepper. Place steak on grill rack; grill 5 minutes on each side or until desired degree of doneness. Remove from grill; let stand 5 minutes. Cut steak across the grain into thin slices. Cut baguette in two and then in half lengthwise. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell. Place bread, cut sides down, on grill rack; grill 1 minute or until toasted. Drain onion mixture; discard liquid. Arrange steak evenly over bottom half of baguette; top evenly with onion and arugula. Spread mayonnaise mixture over cut side of top baguette half; place on sandwich. Cut into 2 pieces.
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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