Post by LadyWinterWolf on Sept 23, 2004 0:54:43 GMT -5
Bread Bowl Steak Sandwich
2 lbs thinly sliced steak (or 4 large portabello mushrooms, sliced)
salt
pepper
rosemary (if you dislike, use an herb you prefer, like thyme, marjoram, sage, etc)
olive oil
1 large onion, sliced into thin rings
Dijon mustard
1 large tomato, ripe but firm, sliced thinly
1 bag spring salad mix
2 large round breads, like Portuguese or sourdough, cut about ¼ inch off the top (keep for later), clean out the center being careful not to break the crust. Or 2 large Italian loaves if the round type cannot be found, cut lengthwise down the center.
Lightly season the steak with salt, pepper and herb on both sides. Place between plastic wrap and flatten out the steak with a mallet; which will also press the seasoning into the meat. If using the mushrooms, rub olive oil onto the slices to get the seasoning to stick….do NOT use the mallet on the mushrooms, just season them.
Put about ¼ cup of oil into a large skillet, heat on high. Brown meat on both sides, but keep it to medium or medium-rare; place meat on plate to rest. For mushrooms, brown on each side for about 1 minute. Place onion into skillet and sauté till they just start to carmelize (brown tinting); do not let them burn.
Now the fun part, inside the bread bowl, spread the mustard around, place a layer of salad greens, tomatoes, onions and steak slices (or mushroom slices), and pour a little of the juice from the “rested meat” plate over the steak. Spread some mustard on the inner side of the bread bowl “lid”, and set back into the bowl itself. Cut into wedges to serve. For the Italian loaves, do the same layering process, but the bread would be cut into squares.
This is great to make ahead, wrap up and take on a picnic.
2 lbs thinly sliced steak (or 4 large portabello mushrooms, sliced)
salt
pepper
rosemary (if you dislike, use an herb you prefer, like thyme, marjoram, sage, etc)
olive oil
1 large onion, sliced into thin rings
Dijon mustard
1 large tomato, ripe but firm, sliced thinly
1 bag spring salad mix
2 large round breads, like Portuguese or sourdough, cut about ¼ inch off the top (keep for later), clean out the center being careful not to break the crust. Or 2 large Italian loaves if the round type cannot be found, cut lengthwise down the center.
Lightly season the steak with salt, pepper and herb on both sides. Place between plastic wrap and flatten out the steak with a mallet; which will also press the seasoning into the meat. If using the mushrooms, rub olive oil onto the slices to get the seasoning to stick….do NOT use the mallet on the mushrooms, just season them.
Put about ¼ cup of oil into a large skillet, heat on high. Brown meat on both sides, but keep it to medium or medium-rare; place meat on plate to rest. For mushrooms, brown on each side for about 1 minute. Place onion into skillet and sauté till they just start to carmelize (brown tinting); do not let them burn.
Now the fun part, inside the bread bowl, spread the mustard around, place a layer of salad greens, tomatoes, onions and steak slices (or mushroom slices), and pour a little of the juice from the “rested meat” plate over the steak. Spread some mustard on the inner side of the bread bowl “lid”, and set back into the bowl itself. Cut into wedges to serve. For the Italian loaves, do the same layering process, but the bread would be cut into squares.
This is great to make ahead, wrap up and take on a picnic.
