Best Steak Salad Sandwich Recipes

STEAK SANDWICH SALAD BOARD

Steps:

• Preheat the oven to 400 degrees F.
• Heat a grill or grill pan over medium-high heat. Sprinkle the steak and onions with the lemon pepper seasoning and a good pinch of kosher salt.
• Oil the grill well using half the olive oil, then cook the steaks until desired doneness, 4 to 5 minutes per side for medium-rare. Remove the steaks to a cutting board to rest, tented with foil, about 10 minutes. Add the rest of the olive oil to the grill and cook the onions until nice and charred, 4 to 5 minutes a side. Remove from the grill and set aside.
• Meanwhile, wrap the bread in foil and place in the oven until hot and crisp, about 10 minutes.
• Mix together the sour cream, mayo, horseradish, Worcestershire, black pepper and a good pinch of kosher salt in a bowl. Set aside.
• Slice the steak and shingle it in the middle of a cutting board or serving platter. Break apart the onions and arrange on one corner of the board. Slice the bread and shingle along one side of the board. Use the lettuce, tomatoes and white Cheddar to fill in the holes. Sprinkle the steak with the green onions and sea salt and give the board a drizzle of olive oil. Place the bowl of dressing on the board.
• Have everyone help themselves and make up a salad or a sandwich with whatever they like from the selection of items on the board.

CARNE ASADA STEAK SANDWICH WITH AVOCADO SALAD

Steps:

• Stir together cayenne pepper, paprika, black pepper, cumin, onion powder, garlic powder, allspice, thyme, and 1/4 cup olive oil in a large bowl until evenly mixed. Smear the flat iron steaks with this paste, then wrap with plastic wrap, or place into a resealable plastic bag. Marinate in refrigerator for 6 hours.
• Prepare avocado salad by gently mixing cubed avocado, green onion, red bell pepper, red onion, cilantro, and tomatoes. Drizzle with lime juice and olive oil; season to taste with salt and pepper. Cover and refrigerate until ready to use.
• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Grill flat iron steaks until cooked to desired degree of doneness, or to an internal temperature of 135 degrees F (57 degrees C) for medium-rare, about 4 minutes per side. Remove from grill and allow to rest for 5 to 10 minutes. While the steaks are resting, cut each baguette into three pieces, then halve the pieces horizontally. Toast bread, cut-side down on grill until golden brown. Turn baguettes over, and place sliced cheese on the cut sides; allow cheese to melt.
• To assemble sandwiches, thinly slice the flat iron steaks across the grain, and pile onto baguettes. Top with avocado salad before serving.

STEAK SALAD SANDWICH

Steps:

• 1. Chop steak, veggies and pickles. Add slivered almonds to mix.
• 2. Place first 5 ingredients in bowl.
• 3. Add mayonnaise.
• 4. Blend all ingredients. Add spices of your choice, eg. Salt, pepper, garlic salt, Pappy's Seasoning.
• 5. Place mixture between two slices of Sour Dough French Bread or a bread of your choice.
• 6. Cut, serve and enjoy!
• 7. Hints/Suggestions: The amount of ingredients you use will totally depend on the amount of steak you have leftover. If you want a light meal, this would be delicious served on top of some fresh crisp lettuce greens! Also, if I had raisins then I would have put a small handful in for sweetness. This recipe can also be made using roast beef, pork, chicken or turkey. But, leave out the pickles in the chicken and/or turkey and add the raisins.

GORDON'S STEAK SANDWICH WITH SALAD

Steps:

• For the steak, heat a frying pan to a moderate heat. Add a swirl of oil, with a whole garlic clove and a herb sprig. Season the steaks with salt and pepper and cook for 1½-2½ mins on each side. Add a knob of butter to the pan, allow to foam a little and baste the steaks. Cook the rounded edges too, turning to seal them well. Remove steaks to a plate and allow to rest with the pan juices for at least 5 mins. Slice the ciabatta in half. Drizzle with a little bit of olive oil and place some thyme on top. Place under a preheated grill and toast lightly. Rub a garlic clove over the toasted ciabatta. To serve, place the steak on one half of the ciabatta. Pour any of the juices that have seeped out from the meat over the steak. Spread mayonnaise and mustard on the other half of the ciabatta and top with some watercress. Bring the sandwich together and eat immediately.

STEAK SANDWICH SALAD BOARD

Steps:

• Preheat the oven to 400 degrees F.Heat a grill or grill pan over medium-high heat. Sprinkle the steak and onions with the lemon pepper seasoning and a good pinch of kosher salt.Oil the grill well using half the olive oil, then cook the steaks until desired doneness, 4 to 5 minutes per side for medium-rare. Remove the steaks to a cutting board to rest, tented with foil, about 10 minutes. Add the rest of the olive oil to the grill and cook the onions until nice and charred, 4 to 5 minutes a side. Remove from the grill and set aside.Meanwhile, wrap the bread in foil and place in the oven until hot and crisp, about 10 minutes.Mix together the sour cream, mayo, horseradish, Worcestershire, black pepper and a good pinch of kosher salt in a bowl. Set aside.Slice the steak and shingle it in the middle of a cutting board or serving platter. Break apart the onions and arrange on one corner of the board. Slice the bread and shingle along one side of the board. Use the lettuce, tomatoes and white Cheddar to fill in the holes. Sprinkle the steak with the green onions and sea salt and give the board a drizzle of olive oil. Place the bowl of dressing on the board.Have everyone help themselves and make up a salad or a sandwich with whatever they like from the selection of items on the board.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.