After a long week , I need something quick and delicious for dinner – like this hamburger alternative steak sandwich. Super simple to prepare and very filling – and flat iron steak is easy on the wallet. Raining? No problem – I cooked our steak and onions (together) in a cast iron skillet and boiled the corn.
4 Tbsp. Butter
2 Ears of Corn
1 Red Onion
5 Parsley Sprigs
2 Hoagie Rolls
2 Flat Iron Steaks
4 Cheddar Cheese Slices
1 Tbsp. Dark Chili Powder
1 oz. Baby Arugula
- Heat outdoor grill or grill pan to medium-high heat. Shuck corn and rinse. Peel onion and slice into 1⁄4” rounds. Stem and mince parsley. Halve hoagie rolls lengthwise. Rinse steaks and pat dry.
- Mix parsley and softened butter in a small bowl until smooth. Spray hot grill pan or outdoor grill with cooking spray. Spread half the herb butter on cut side of rolls (reserve remaining butter for corn) and grill 1-2 minutes, or until lightly browned. Place two cheddar cheese slices on bottom half of each roll to melt.
- Season both sides of steaks with chili powder (to taste), 1⁄4 tsp. salt, and a pinch of pepper. Grill 4-5 minutes per side, or until steaks reach a minimum internal temperature of 145 degrees. Remove steaks from grill, let rest 5 minutes, then thinly slice into 1⁄4” slices on an angle.
- Rub onions with 1⁄2 tsp. olive oil, season with a pinch of salt and pepper, and grill 2-3 minutes per side, or until slightly charred. Remove from grill.
- Lightly oil corn with 1⁄2 tsp. olive oil and season with a pinch of salt and pepper. Grill corn 6-8 minutes, turning occasionally, or until slightly charred.
- Top bottom half of rolls with sliced steak, grilled onions and arugula. Cover with top half. Brush corn with reserved herb butter and season to taste with salt and pepper.
Friday night always has me in the mood for something quick like pizza or sushi, but since we had sushi last night and I can no longer eat pizza (although I still fantasize about it) – I couldn’t phone it in.
This recipe was really quick to come together – the longest part involved roasting the potatoes – and it satisfied my boys. It’s funny how my 5 year old refuses to eat a sandwich or a good ol’ mac & cheese, but gobbles up a medium rare cut of beef. Did I mention will only take peppered salami in his lunchbox? No bread…just spicy salami. Must get that from his Dad.
Anywho, here is the recipe – enjoy!
2 Russet Potatoes
8 oz. Broccoli
2 Garlic Cloves
2 6 oz. steaks – just use whatever cut you have on hand / prefer to eat
4 Tbsp. Butter
1 oz. Grated Parmesan Cheese
- Peel and cut potatoes into 1” dice. Cut broccoli orets into large bite-sized pieces. Thinly slice garlic. Rinse steaks, pat dry, and season both sides with 1⁄2 tsp. salt and 1⁄4 tsp. pepper.
- Place a large non-stick oven-safe pan (I use cast iron) over medium-high heat and add butter. Once melted, add potatoes to hot pan and cook, while stirring, 1 minute. Cover, reduce heat to medium, and cook 5 minutes, stirring once halfway through. Uncover, place pan in oven, and roast 20-22 minutes, stirring halfway through, until golden brown and tender. Remove from oven, season to taste with salt and pepper, and set aside.
- Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil to hot pan. Add steaks to hot pan and sear on one side 4-5 minutes, or until a dark brown crust forms. Flip, and cook 4-5 more minutes, or until steaks reach a minimum internal temperature of 145 degrees. Remove steaks from pan and let rest 3-5 minutes. Wipe pan clean and reuse.
- Place pan used to cook steaks over medium-high heat. Add 1 tsp. olive oil and garlic (to taste) to hot pan. Cook, while stirring, 30-45 seconds, or until aromatic. Add 1⁄4 cup water and broccoli. Cook 5-6 minutes, or until broccoli is tender (but not mushy) and water has evaporated. Remove from burner, season with 1⁄4 tsp. salt and 1⁄4 tsp. pepper, and sprinkle with Parmesan cheese.
- Place potatoes and broccoli on a plate. Place steak up against vegetables and drizzle with balsamic glaze.