Recipe: Bar Steak Sandwich

This might be a good starter recipe for you....

BAR STEAK SANDWICH

Recipe from Neighborhood Services, Dallas.
Blue Cheese and Garlic Mayo
4 garlic cloves, roasted (see For Roasted Garlic recipe below)
1/4 cup crumbled blue cheese
1/2 cup mayonnaise
fresh lemon juice to taste
kosher salt to taste

FOR ROASTED GARLIC:
Preheat oven to 350 degrees. Peel 4 cloves of fresh garlic. Place garlic cloves in a saut pan, add enough canola or olive oil to cover the garlic cloves. Cover the saut pan with foil and roast in preheated oven until tender, approximately 15 minutes. Uncover the saut pan and let garlic cool in oil before using.

Place the garlic cloves in a large bowl, mash with a fork, and add the crumbled blue cheese and the mayonnaise. Whisk to combine and season to taste with salt and freshly squeezed lemon juice.

MARINADE FOR STEAK:
1 cup soy sauce
1 cup Worcestershire
1 cup balsamic vinegar
1/2 cup honey
1/2 cup Dijon
1/4 cup fresh lemon juice
1/4 cup crushed thyme

In a large bowl combine all ingredients with a whisk. Use as a marinade for steak, allow to marinate for at least 3 hours in the refrigerator before cooking.

STEAK SANDWICH ASSEMBLY:
1 crusty French bread loaf, sliced lengthwise
2 twelve-ounce flat iron steaks, marinated
1 tomato, sliced
2 cups arugula, washed and trimmed
1 roasted red bell pepper, torn into strips lengthwise
1/2 caramelized red onion, sliced thin
Blue Cheese and Garlic Mayo (recipe above)

Grill marinated steaks and allow to rest. Toast the sliced French bread loaf and smear each half with the Blue Cheese and Garlic Mayo. Layer the arugula, sliced tomato, roasted red bell pepper, and caramelized onion on top of the bread. Slice the grilled steak on a bias and layer on top. Place the top half of the French bread on top and slice with a serrated knife on a sharp bias. Select your favorite bag of chips, find a quiet place, and enjoy.

(Not tested by Texas Monthly)