This wonderful sandwich is not just any old sandwich! The marinade is succulent and infuses the mushrooms, sweet onion and tender meat with its flavors. Then the meat is grilled, the vegetables roasted and the sauce reduced to intensify the dish perfectly. Oh, this is one to make over and over and over again.
Marinated Steak Sandwiches
2 ½ lbs. beef round sirloin tip steak (one large piece of meat)
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
2 Tbl. olive oil
2 Tbl. Worcestershire sauce
2 Tbl. soy sauce
2 Tbl. spicy whole-grain mustard, or regular, your preference
1 Tbl. Emerill’s Essence seasoning
1 tsp. Montreal Steak seasoning
4 cloves (2 Tbl.) garlic, minced
1/4 – 1/2 cup olive oil
1/4 – 1/3 cup balsamic vinegar
4 Portobello mushroom caps, cut into
1/2” slices 2 large Vidalia, or other sweet onion, cut into thin wedges or rings
Directions: Combine all ingredients, except meat (and vegetables) in a large zip-lock baggie; mix well. Add in meat and place in the refrigerator for 24 hours (at least 6 hours); turning bag over occasionally. Heat oven to 450 degrees. Preheat a gas or charcoal grill (or the broiler). Remove the steak from the marinade. Reserve the marinade. Place the steak on the grill (or under broiler) and cook to desired done-ness, about 6 minutes per side for rare (8 minutes per side makes it done on the ends and med. rare in the middle).Transfer the steak to a cutting board and let it rest while you broil the vegetables, capturing any juices. Cover with foil to keep warm while cooking vegetables. While cooking the vegetables reduce the marinade to make a sauce for the sandwich. Pour into a pan and cook over medium to high heat.Boil until reduced in about half or until the thickness you desire. Set aside.In a large jelly roll pan, first spray with non-stick spray. Line with tin foil (makes clean up much easier). Drizzle with oil and vinegar.
Slice the Portobello mushrooms.Lay them and the onions in a single layer. Turn to coat both sides. They will probably take up two pans.
Put in oven and roast for 10 minutes, or until vegetables are done.
To serve: Slice the steak thinly across the grain into diagonal slices, 1/4” – 1/3” thick. On a toasted bun, place meat, roasted vegetables, baste bun with juices from steak, or serve alongside as shown here. Another option is to serve with cheese if desired -havarti works very well, and any/all of the following: horseradish, mustard and mayo. Adapted slightly from the little kitchen, Copyright Carrie Groneman, A Mother’s Shadow, 2015
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