Bobby Flay's Grill It! - Bobby Flay [14]
2 teaspoons dry mustard
2 teaspoons ground fennel seeds
Kosher salt and coarsely ground black pepper
4 (12-ounce) boneless rib-eye or New York strip steaks or filets mignons
2 tablespoons olive oil
Sherry Vinegar Steak Sauce (recipe follows)
Whisk together the paprika, cumin, mustard, fennel, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl until combined.
Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high.
Brush the steaks on both sides with oil and season liberally with salt and pepper. Rub 1 side of each steak with about 1 tablespoon of the spice mixture. Place the steaks on the grill, rub side down, and let cook until golden brown and slightly charred, 3 to 4 minutes. Turn the steaks over and continue grilling for 5 to 6 minutes for medium-rare.
Remove the steaks to a cutting board or platter, tent loosely with foil, and let rest for 5 minutes before slicing. Serve with the sherry vinegar steak sauce on the side.
Sherry Vinegar Steak Sauce
Makes approximately 1 cup
2 red bell peppers, grilled, peeled, seeded, and chopped or 6 piquillo peppers, chopped
½ cup aged sherry vinegar
3 tablespoons Dijon mustard
2 tablespoons prepared horseradish, drained
2 tablespoons honey
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Combine the bell peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt, and black pepper in a food processor or blender and blend until smooth. If the mixture is too thick to pour, add a few tablespoons of water. The sauce can be made 1 day in advance and refrigerated. Bring to room temperature before serving.
Mini Open-Faced Steak Sandwiches on Garlic Bread with Aged Provolone, Caramelized Onions, and Parsley Oil
A Philly cheese steak can be a great way to top off a night out on the town. But what about transforming that cheesy, savory goodness into something far more appropriate for starting off your night? I think this upscale Philly cheese steak appetizer is right on the money. Juicy slices of rib-eye steak and sharp provolone cheese take over for the standard beef and processed cheese, and I’ve upped the flavor ante even more by serving it on crusty garlic bread with a pile of sweet, rich caramelized onions. Parsley oil, fresh and green, is just the right elegant finish for these delectable mini sandwiches.
Serves 4 to 6
1 (16-ounce) boneless rib-eye steak
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
10 tablespoons (1¼ sticks) unsalted butter, at room temperature
6 cloves garlic, roasted (see note), peeled, and mashed
12 (½-inch-thick) slices French bread
6 (¼-inch-thick) slices aged provolone cheese, halved lengthwise
Caramelized Onions (recipe follows)
Parsley Oil (recipe follows)
Twenty minutes before grilling, remove the steak from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high.
Brush the steak on both sides with the oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling for 6 to 7 minutes for medium-rare.
Transfer the steak to a cutting board, tent loosely with foil, and let rest for 5 minutes. Slice into ¼-inch-thick slices.
While the steak is resting, mix together the butter and garlic puree and season with salt and pepper. Brush 1 side of each slice of bread with 1 tablespoon of the butter and place on the grill, butter side down. Grill until golden brown, 1 to 2 minutes, turn over, top with the cheese, and grill for 30 seconds longer or until the cheese melts.
Place the garlic bread on a platter and top with some of the caramelized onions and a few thin slices of the beef. Drizzle with the parsley oil.
Caramelized Onions
Makes 1¼ cups
2 tablespoons olive oil
2 tablespoons unsalted butter
3 large Spanish onions, peeled, halved, and thinly sliced
1 tablespoon balsamic vinegar
Kosher salt