Best Bobby Flays Steak Sandwich On Toasted Garlic Bread With Tomato Black Olive Relish And Skillet Fries Recipes

Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil image

Provided by Bobby Flay

Time 40m

Yield 12 mini sandwiches

Number Of Ingredients 16

1 1/4 sticks unsalted butter
6 cloves roasted garlic, pureed
Salt
Pepper
12 slices French bread, cut 1/2-inch thick
6 slices aged provolone cheese, halved lengthwise, cut 1/4-inch thick
Steak, recipe follows
Parsley oil, recipe follows
1 boneless rib-eye, about 16 ounces
Olive oil
Salt
Freshly ground black pepper
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup canola oil
Salt
Pepper

Steps:

Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.
Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; 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 the cheese with a few thin slices of the beef and drizzle with the parsley oil.
Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.
Brush steak on both sides with 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 to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
Mix together ingredients in a small bowl. Season with salt and pepper, to taste.

Tomato Garlic Bread image

Provided by Michael Symon : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 large country rustic baguette
2 tablespoons olive oil
1 clove garlic
1 large tomato
2 teaspoons course sea salt

Steps:

Preheat the oven to 400 degrees F.
Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes.
While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves.
Sprinkle with course salt, then cut into 4 pieces.

Simply Grilled Basil-Rubbed Swordfish with Tomato-Green Olive Relish image

Provided by Bobby Flay

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

1 clove garlic
Kosher salt
2 anchovy fillets, patted dry, chopped
2 tablespoons sherry vinegar
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
2 plum tomatoes, halved, seeded and finely diced
1/4 cup chopped green olives
1 tablespoon capers, rinsed and drained
1/4 cup fresh basil leaves, chopped, plus 8 basil leaves for rubbing
4 swordfish steaks, each about 1 1/2-inches thick
2 tablespoons canola oil
Freshly ground black pepper

Steps:

Smash the garlic, sprinkle it with salt, and mash and smear it to a paste using the flat side of a knife. Add the garlic paste to a medium bowl along with the anchovy, vinegar, pepper flakes and some salt. Whisk to combine, then slowly whisk in the olive oil until emulsified. Add the tomatoes, olives, capers and chopped basil and gently stir to combine. Let the relish sit at room temperature for at least 15 minutes to allow flavors to meld.
Heat a grill to high. Rub both sides of each swordfish steak with two of the basil leaves, leaving some of the now-bruised basil on top of each steak. Brush the steaks with the canola oil and sprinkle with salt and pepper. Grill, basil-side down, until charred, about 4 minutes. Turn and cook until opaque throughout, another 4 minutes. Remove to a platter and immediately spoon the relish over the fish.