Saucy Sirloin Steak Sammich

This is a steak sandwich with a vaguely italian twist. It’s not the kind of thing you want to do with really good steak, but rather a solution for when you discover you’ve bought a family pack of sirloins, and they’re all really tough and you’re going to have to have a chat with your butcher about that. The steak preparation is based on Alton Brown’s steak recipes from Steak Your Claim and the two recipes from Raising the Steaks.



Preparation time: 10 minutes

Cooking time: 7-8 minutes

Feeds 2

I often make sandwiches like this without the sauce too. The big trick is slicing the steak correctly (watch Raising the Steaks sometime for Alton’s explanation of why cutting steak correctly is a big deal) and searing it briefly in the skillet to get that yummy brownness on the outside, with a finish in the oven to get you to medium-rare. I’ve also done the steaks bloody-rare, but many folks don’t like that.

Resting the meat is also very important. If you slice the steak immediately, the juices will run out, and you’ll be left with a dry, tough steak. If you give it a few minutes before slicing it, the juices will mostly stay in the meat, and it’ll be a lot more tender, and a lot more tasty. And finally, I don’t recommend cooking the steak beyond medium rare. If there’s no pink left in the meat, it’ll be tougher and drier than it should be, and you’ll need more sauce to cover that up.

Serve with a salad or a cup of minnestrone and you’ve got a pretty decent meal for two in under a half-hour.

Copyright 2009, Dave Polaschek. Last updated on Mon, 15 Feb 2010 14:08:21.