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Bourbon Steak Sandwich

Super Bowl Father's Day Kentucky Derby Southern Tailgating Beef Bell Peppers Steak Lunch Sub / Sandwich Leftovers Easy
Super Bowl Father's Day Kentucky Derby Southern Tailgating Beef Bell Peppers Steak Lunch Sub / Sandwich Leftovers Easy
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Bourbon Steak Sandwich
1 sandwich Easy
5.0 3
(3) Total:
PREVIOUS: Bourbon Sour NEXT: Bourbon-Marinated Flank Steak

Ingredients (5)

  • 2 tablespoons Tarragon Mayonnaise
  • 1 (3-inch-long) piece ciabatta, sliced in half horizontally
  • 1 1/2 ounces thinly sliced provolone cheese (about 2 slices)
  • 3 to 4 ounces Bourbon-Marinated Flank Steak, thinly sliced (about 7 slices)
  • 2 tablespoons thinly sliced Basic Roasted Bell Peppers
Nutritional Information
  • Calories520
  • Fat42.09g
  • Saturated fat14.04g
  • Trans fat
  • Carbs2.03g
  • Fiber0.39g
  • Sugar1.02g
  • Protein32.12g
  • Cholesterol108.2mg
  • Sodium595.32mg
  • Nutritional Analysis per serving (1 servings) Powered by
Tip
How to Thaw Beef
As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.
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Tip
How to Freeze Beef
In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.
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Next: How to Store Beef
Tip
How to Store Beef
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.
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My friend’s father would always look at the remains of the family dinner and say it’d be great in a sandwich no matter if it was tuna and tartar sauce or pork and potatoes. So, in homage to him, use last night’s leftovers in this sandwich that anyone would be happy to have at work the next day.

Game plan: If you’re going to take this sandwich to work, assemble it as directed and then pop it in a toaster oven at the office when you’re ready to eat.

For a slacker solution, purchase a jar of roasted red peppers, and combine minced fresh tarragon and store-bought mayonnaise for the spread.

by

Instructions

  1. 1Heat the broiler to high and arrange a rack in the middle of the oven.
  2. 2Spread 1 tablespoon of the tarragon mayonnaise on each piece of bread. Place the cheese on one half of the bread, and layer the sliced steak and peppers on the second half.
  3. 3Place the sandwich halves on a baking sheet or aluminum foil and place them under the broiler or in a toaster oven. Toast until the bread is brown and the cheese is melted, about 3 to 4 minutes. Remove from the oven, close the sandwich, and serve.

Beverage pairing: Joseph Drouhin Beaujolais-Villages, France. Steak sandwiches call for red wine, but it doesn’t have to be your most august bottle. Beaujolais, made from the Gamay grape, is light, fruity, playful, and the perfect quaff to wash down this sandwich. Not to mention it has a nice, green, leafy component that works with the tarragon. Serve the wine chilled and perhaps in a little tumbler, mais non?

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