Steak And Onion Sandwich

With barbecue season upon us, this is a great way to use up any grilled steak (if ever) and put into a sumptuous sandwich.

  • 1 tsp. Dijon mustard
  • 1 tbsp. balsamic  vinegar
  • 2 tbsp. extra virgin olive oil
  • pinch of salt and pepper
  • 1 lb. steak
  • 1 small red onion, sliced into rounds

In a large bowl, whisk together the mustard, vinegar and oil. Season with salt and ground pepper. Add about 16 oz. of steak and turn to coat all sides of the meat. Let this sit at room temperature for about 20 minutes.

Drizzle the onion with a tsp. of oil and let sit.

Heat a grill pan over medium high heat. Grill the steak and onions for 5-8 minutes. The steak should be medium and the onions tender.

Let this rest for 5 minutes and slice against the grain. In a food processor, finely chop the onions with 1 tsp. vinegar.

Spread the onion on 4 slices of crusty bread, top with the steak slices, add some spinach or baby greens. Add some provolone cheese and top with 4 slices of bread.

 

Now, doesn’t that make sense? You bet it does.

Mussels With Tomatoes

Right off the bat I will inform you, these things do not enter my mouth. I can’t be drunk enough or dead enough! True. That being said, this recipe, I am told, is the best. Ordinarily Mussels are really good when just steamed but over-the-top when teamed with tomatoes.

 

  • 2 lbs. fresh mussels
  • 2 tomatoes
  • 1 onion
  • 1 small zucchini
  • Crisco Oil
  • 2 garlic cloves, chopped
  • 3/4 cup of V8 juice, NOT clamato juice
  • 1 tsp. sugar
  • pinch of salt and pepper
  • 1/2 cup finely shredded fresh basil

Scrub these little babies and remove the beards. Discard any that are open.

Coarsely chop the tomatoes and onions, finely chop the zucchini. Lightly oil a wide saucepan. Set over medium heat and add the onion and garlic. For one minute, stir often. Now add the tomatoes, zucchini, sugar, salt and pepper. Boil gently until tomatoes start to soften and the sauce is thickening.

Once the sauce is thick, add the mussels and cover. Cook these for about 6 minutes. If there are any that did not open, discard. Scoop into bowls, ladle some sauce over and add some warm crusty bread to sop up all the juices. Sprinkle some shredded basil over top.

Order lots of wine and go for it. Enjoy! See, I can be good every once in a while and share something I don’t happen to care for.