Thanks for the great recipes. I have copied them to MC and will use with the regular full steak I have in the freezer.
Jean - should have realized
C@H did a recipe for it - DUH.
Last night I used the 1" thick rolled steak. I will not be using that one again unless I figure a different way to fix it. Great flavor but it was super tough and we are pretty tollerant. But there was no way to cut it against the grain.
BUT.....The recipe I used was excellent and we loved it. I will use again. Of course I didn't make it as it was written - but I will definately try it as written. I think it would be great. I will post the recipe as is and then my notes at the bottom. We served it more low carb friendly.
Steak Sandwich...Knife and Fork Required
Recipe By :Rachael Ray
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sheet puff pastry -- defrosted, kept chilled (recommended brand: Pepperidge Farm puff pastry sheets, 1 box comes with 2 sheets 9 1/2 by 9 1/2 inches)
Salt and pepper
1 1/2 pounds beef skirt steaks -- (1 1/2 to 2)
2 tablespoons extra-virgin olive oil -- plus some for drizzling
2 cloves garlic -- chopped
2 springs rosemary -- leaves removed and finely chopped
1 small bunch thin asparagus
1/2 cup crumbled blue cheese
1 large bunch arugula -- trimmed of stems, cleaned and roughly chopped
3 tablespoons balsamic vinegar -- eyeball it
Preheat oven 400 degrees F.
Preheat a grill pan or outdoor grill on high.
With a sharp knife, cut the thawed but chilled puff pastry sheet in to 4
squares and arrange on a cookie sheet and sprinkle with a little salt and
pepper. Cook the puff pastry according to package directions, or until
golden brown all over, about 12 to 15 minutes.
While the puff pastry is cooking, season the skirt steak with extra-virgin
olive oil, garlic, rosemary, salt and pepper. Grill meat 3 to 4 minutes on
each side. Remove meat and let it rest 5 minutes to allow juices to
redistribute. While the steak is cooking, trim the woody ends off a small
bunch of asparagus. Drizzle with extra-virgin olive oil and season with
salt and pepper. As soon as the steak is off the grill and resting, add
the asparagus to the grill.
Grill the spears turning frequently until the asparagus is tender, about 4
to 5 minutes. Remove the asparagus from the grill and cut into large
2-inch pieces.
In a bowl, toss together the grilled chopped asparagus, crumbled blue
cheese, and chopped arugula. Season the mixture with balsamic vinegar,
salt and pepper.
Slice the rested steak thinly across the grain. Top each golden brown puff
pastry square with some steak slices. Top the steak with the asparagus
salad and serve.
NOTES: I served this dish on a bed of wilted spinach instead of the puff pastry. I roasted the asparagus - because of circumstances so also added some crimini mushrooms. Becuase of the spinach I left out the arugula. Topped the whole meal off with a chopped tomatoe too. It was great! Wonderful flavors with the asparagus, blue cheese, mushrooms and balsamic vinegar. Just think if I had the puff pastry to soak up all those juices...