Thursday, May 31, 2012


 My husband, Billy, is a hockey  broadcaster, so he works mostly evenings.  I started making this sandwich for him to take for his dinner, it's a great portable meal.  His broadcast partner was drooling as he was watching Billy eat this delectable sandwich, so Billy let him try it.  It's become such a hit in the Press Box, that I have had to double the recipe so that all the guys have a piece of the sandwich, and a big drooling mess is avoided!
Great to serve at parties too.  Right before your guests arrive, assemble the sandwich, except for the arugula.  When you are ready to serve, put the sandwich under the broiler for a couple of minutes, just to warm it.  Then  top with arugula, cut into portions and serve.
If your not a blue cheese fan, try Tallegio cheese.

Serves 4 (or 2 big, hungry men)

1   lb                            Top sirloin
2 tablespoon                 Olive Oil
3 tablespoons               Sherry vinegar, or               red wine   vinegar
1 tablespoon                  Fresh rosemary or thyme, finely chopped, (or 1 3/4 teaspoons of dried Herbs de Provence or Italian herbs)
1/8 teaspoon                Garlic powder
                                    Black pepper
1                                  Loaf of French or       Italian bread
½                                 Medium sized onion, sliced
1                                  Red or orange bell pepper, cut into ¼ inch strips
1                                  Garlic clove, minced
2 tablespoons               Mayonnaise
1 teaspoon                  Creamy horseradish sauce
½ cup                           Blue cheese, big crumbles
2 cups                          Arugula, or baby romaine lettuce, loosely packed
1 teaspoon                  Sherry vinegar or red wine vinegar
1 teaspoon                  Olive oil

1.                  Put into a large zipper bag: 1 tablespoon of the olive oil, 3 tablespoons of sherry or red wine vinegar, 1 1/2 teaspoons of the fresh rosemary, thyme(or1 teaspoon of the herbs De Provence or Italian herbs), garlic powder, ¼ heaping teaspoon of salt, ¼ teaspoon of black pepper and toss to mix in the bag. 
2.                  Add the steak.  Remove all the air from the bag.  Be sure the steak is completely coated in the marinade.  Marinade in the refrigerator at least 1 hour (longer is better), turn the bag over at least half way through.  If I only have an hour to marinade, I like massage the marinade into the steak.
3.                  Pre heat the broiler.
4.                  In a heavy bottomed skillet, use 1 tablespoon of olive oil, add the sliced onion, and cook over medium heat until the onions are soft and slightly golden, about 10 minutes.
5.                  Add the bell pepper, minced garlic, 1 1/2 teaspoons of the rosemary, thyme (or 3/4 teaspoon of the dried herbs), season with salt and pepper. Cook about another 5 to 7 minutes, so that the peppers are soft. Remove to a bowl.
6.                  Heat the skillet to medium high, be sure the skillet is very hot or you won’t get a good sear on the steak.  Add the steak to the skillet, or throw the steak on the grill; cook about 3 minutes on each side (depending on the thickness of your steak).  When it is cooked to your liking, (we like medium) remove the steak to a cutting board to rest.
7.                  Slice the bread down the middle, length wise. Place the bread under the broiler to toast cut side up, will toast very quick so don’t walk away or the smoke detectors will be going off.  If you're grilling, toast the bread on the grill.
8.                  Toss the arugula, or baby romaine lettuce, with 1 teaspoon of olive oil, 1 teaspoon of vinegar, and a sprinkle of salt and pepper. 
9.                  Slice the steak thin, against the grain.
10.              Ready to assemble: spread the mayonnaise, and horse radish on the toasted bread, layer on the steak (pour any juices over the steak), top with blue cheese, peppers and onions, and finally the arugula.  Press down firmly and with a good serrated knife cut the sandwich into 4 portions.

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