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Steak Sandwich, Apulian-Style
Prep Time :: 45 min.
Cook Time :: 25 min.
Source: Better Homes and Garden
Seasoned steak, tender slices of eggplant, a mild roasted pepper spread, and greens blend to make this a sophisticated sandwich worthy of company.
INGREDIENTS:
- 1 small eggplant
- 3/4 teaspoon salt
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 8 ounces fresh, mild red cherry peppers or mild banana peppers, halved and stems and seeds removed
- 2 tablespoons balsamic vinegar
- Fresh thyme sprigs (optional)
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- 12 ounces beef flank steak or boneless beef sirloin steak, about 1 inch thick
- 2 teaspoons dried Italian seasoning, crushed
- 4 6-inch Italian sourdough rolls, split horizontally
- Olive oil (optional)
- Salad greens or romaine leaves
- 2 ounces shaved Parmesan cheese
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PREPARATION:
1. Trim ends off eggplant; discard. Cut eggplant lengthwise into 1/4-inch-thick slices, discarding the outside "peel" slices. Spread the eggplant slices in a single layer on a baking sheet. Sprinkle with 1/2 teaspoon of the salt; cover and set aside for 30 minutes. Rinse eggplant; pat dry. Rub eggplant slices with half of the olive oil; set aside.
2. For pepper spread, in a large skillet heat remaining oil. Cook onion and garlic, uncovered, in hot oil over medium heat for 5 minutes or until onion turns golden, stirring often. Add the cherry or banana peppers, the balsamic vinegar, and the remaining 1/4 teaspoon salt; cook and stir for 2 minutes. Reduce heat; cover. Cook over low heat for 10 minutes or until mixture is soft, stirring occasionally. Remove pepper mixture from heat. Let cool.
3. In a food processor bowl or blender container cover and process or blend pepper mixture until nearly smooth. Set aside.
4. Score meat on both sides by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Season steak with salt and pepper, if desired. Rub steak on both sides with dried Italian seasoning.
5. Grill steak on rack of uncovered grill directly over medium coals for 18 to 22 minutes for medium doneness (160 degrees F), turning once. Grill eggplant slices for 6 to 8 minutes or until cooked through, turning once. Set aside. If desired, brush cut sides of Italian bread halves with olive oil. Grill bread, cut side down, for 1 to 2 minutes or until toasted.
6. To assemble, spread about 1 tablespoon pepper spread on bottom half of each Italian roll. Top with greens and eggplant slices. Slice steak across grain into very thin strips. Arrange sliced steak on eggplant slices. Add Parmesan, if desired. Lightly spread top halves of Italian rolls with remaining pepper spread. Serve open-face with top halves of rolls on the side. Garnish with sprigs of thyme, if desired. Makes 4 servings.
Cheese and Jalapeno Stuffed Burgers
Prep Time :: 15 min.
Cook Time :: 15 min.
This cheese and pepper filled burger recipe is delicious either plain or with a bun. Use your favorite condiments to dress it up to your liking.
INGREDIENTS:
- 2 pounds ground beef
- 3 ounces cream cheese
- 2 tablespoons jalapeno peppers, minced
- 2 tablespoons onion, grated
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- 2 tablespoons Greek seasoning
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
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PREPARATION:
Combine ground beef, onion, Greek seasoning, salt, and pepper in a medium mixing bowl. Form mixture into 8 thin patties. In a seperate bowl, mix together jalapeno pepper and cream cheese. Spoon cheese mixture onto 4 of the patties.
Preheat grill. Place burger patties on grill and cook over medium-high heat for 15 minutes. Turn once. Serve with buns and condiments.
Grilled Shrimp and Citrus Stew
Prep Time :: 30 min.
Cook Time :: 7 min.
This is a great way to prepare a seafood stew. Just grill up the shrimp, which has a wonderful marinade, and serve it on top of the stew. You will be amazed at how delicious this dish is.
INGREDIENTS:
For Shrimp
- 20 large shrimp, peeled and deveined
- 1 cup grapefruit juice
- 1 cup orange juice
- 1 small onion, chopped finely
- 1/4 cup flat leaf parsley, chopped finely
- 1/4 cup brown sugar
- 1 small jalapeno, seeded and chopped
- 1/2 teaspoon kosher salt
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For Stew
- 3 red potatoes
- 1 grapefruit, peeled and cut into eighths
- 1 orange, peeled and cut into eighths
- 1 medium tomato, diced
- 1/2 cup reserved marinade
- 1/4 cup minced onion
- 2 teaspoons chopped parsley
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PREPARATION:
Combine all ingredients, except shrimp, in a small saucepan. Bring to a boil, reduce heat and simmer for 7 minutes or until liquid is reduced by half. Pour contents of saucepan through a strainer. Reserve liquid and allow to cool for 1 hour.
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Pour 1/2 cup liquid over shrimp, reserving remaining for the stew. Place shrimp in a covered container and place in refrigerator for 2 hours. To prepare stew: Dice tomatoes and remove seeds. Cut potatoes into small cubes and place in hot water until almost tender. While potatoes are blanching, bring reserved marinade to a boil. Add potatoes, tomato, onion, and parsley. Allow sauce to reduce (about 15 minutes) by half before adding citrus. Preheat grill for high heat. Remove shrimp from container and discard marinade. Place shrimp on grill and cook for 2-3 minutes on each side. Once stew is finished, serve with shrimp on top.
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