Steak Sandwiches

Steak sandwiches are a filling source of protein that will keep your energy levels high and are easy to make. This is a great recipe to adjust to your individual tastes. Add the vegetables that you love most, they are sure to be a crowd pleaser!

Makes: 4
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients

• 2 tbsps red wine vinegar
• 1 tsp pepper
• 1/2 tsp salt
• 2 garlic cloves, crushed
• 1 lb flank steak, trimmed
• 1 Vidalia Onion, sliced to 1/2 inch
• 4 Rolls, split
• 2 Large Tomatoes, sliced to 1/4 inch
• Creamy Horseradish to taste

Instructions

To Prepare steak combine first four ingredients in gallon plastic zip-top bag, mix thoroughly. Score surface of steak to absorb marinade, place steak in the bag and refridgerate for 1-2 hours.

Prepare grill to medium-high heat. Place onion slices over direct heat for four minutes on each side. Place steak over indirect heat for 4-8 minutes per side according to preferences, let rest in foil for 5 minutes before slicing. Toast roll on grill rack cut side down for 2 minutes. Cut steak diagonally accross the grain into 1/4-1/2 inch thick slices. Spread 1 tbsp of creamy horseradish (or mayonnaise) on bottom half of each roll. Divide steak, tomato and onion evenly among rolls. Serves 4.

Toms Winter Stew

Got a chill that won’t go away? Award-winning chef and friends of the McLarens, Tom Butcher, shares his delicious Winter Stew recipe to warm your insides.

Makes: 10
Prep Time: 30 minutes + overnight marinating
Cook Time: 1 1/2 hours

Ingredients

1 lb Beef Stew Meat (trimmed of fat)
1 lb Pork Shoulder (trimmed of fat)
1 lb Veal Stew Meat (trimmed of fat)
6 peeled & quartered carrots
4 ribs chopped celery
6 peeled & quartered potatoes
2 bunches chopped green onions
3/4 lb sliced mushrooms
1 3oz package sun-dried tomatoes
1 tsp dried sweet basil
3 bay leaves
2 tsp cajun meat seasoning
1 1/2 tsp salt
3 crushed garlic cloves
1 tsp dill weed
4 cups dry red wine
4 tsp olive oil

Instructions

Place beef, pork, potatoes, carrots, celery, onion, mushrooms, tomatoes, basil, bay leaves, Cajun seasoning, garlic, dill salt & Red Wine in a large glass or ceramic casserole dish.  Cover place in refrigerator to marinate for at least 24 hours (the longer the dish marinates, the more flavorful it becomes).  With a slotted spoon, remove meat from the bowl. Reserve other ingredients and wine marinate.  Heat large heavy pot ; add the olive oil. Brown the meats in small batches over high heat.  Add reserved ingredients. Bring to a boil, and then lower the heat to a simmer.  Cook for 1 1/2 hours, covered, until the meats are tender. Season with Cajun hot sauce to taste. Serve in heated bowls with French bread.

Wine Suggestion: Dry Full Body Red Wine

Credits:
Tom Butcher, award-winning experienced chef featured in the St. Louis Post gourmet section.

East Meets West Steak Salad

Checkout this great recipe courtesy of the Beef Checkoff!

Makes: 4
Prep Time: 
Cook Time: 25 to 30 minutes

Ingredients

2 beef Ranch Steaks, cut 1 inch thick (about 8 ounces each)
3/4 cup prepared reduced-fat or regular Asian-style dressing
1 package (1 pound) coleslaw mix
1 cup snow peas, trimmed, cut diagonally in half or 3/4 cup frozen shelled edamame, defrosted
1/4 cup honey-roasted peanuts, chopped or slivered almonds, toasted

Instructions

Place beef Steaks and 1/4 cup dressing in food-safe plastic bag; turn Steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

Remove Steaks from marinade; discard marinade. Place Steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Carve Steaks into thin slices; season with salt and pepper, as desired. Toss coleslaw mix, snow peas and peanuts with remaining 1/2 cup dressing in large bowl until well coated. Add beef; toss to combine.