steak

Grilled Steak Sandwich with Herbed Tomato Sauce

Move over, burgers! There's a new sandwich in town. Rosemary and oregano season a rustic, open-face pileup that's ready in just 35 minutes.  Shop our artisan bakers for crusty bread, and our meat vendors for your rib eyes.  Organic garlic is in at Sol-Ful Blooms and  don’t forget the cherry tomatoes in abundance at the Market. 

ingredients:

steak sandwich.jpg
  • 2 tablespoons butter, softened

  • 2 tablespoons olive oil

  • 1 tablespoon snipped fresh oregano

  • 1 tablespoon snipped fresh rosemary

  • 2 cloves garlic, minced

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon salt

  • 1/2 teaspoon cracked black pepper

  • 4 1/2-inch thick slices crusty artisan bread

  • 1 1/2 pounds beef ribeye steaks, cut 1 inch thick

  • Salt

  • Ground black pepper

  • 3 cups assorted cherry tomatoes

Instructions:

  1. In a small bowl combine butter, oil, oregano, rosemary, garlic, paprika, 1/2 teaspoon salt and cracked black pepper. Very lightly brush cut sides of bread with some of the butter mixture. Set remaining butter mixture aside.

  2. Season both sides of steaks with additional salt and pepper. Grill steaks on the rack of a covered gas or charcoal grill directly over medium heat until desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare doneness (145 degrees ).

  3. During the last 2 to 3 minutes of grilling steaks, add the bread to the grill alongside the meat. Grill the bread until toasted. Set aside. Remove steaks, tent with foil, and let stand about 6 minutes.

  4. Meanwhile, heat a large skillet over medium-high heat. Add remaining herb mixture. When butter begins to bubble, add tomatoes. Cook and stir about 4 to 6 minutes or until skins split.

  5. To assemble open-face sandwiches, place one piece of bread each on four plates. Arrange thinly sliced steak over bread; top with tomatoes.

 Recipe courtesy of Midwest Living

Steak and Tomato Panzanella

Summer is a perfect time for Panzanella, a Tuscan chopped salad of soaked stale bread, onions and tomatoes with olive oil and vinegar. There are many creative ways to make this salad.  For this recipe, shop our meat vendors for your steak, Carly’s for your bread and our farm stand vendors for your tomatoes.  Made with Greek olive oil from Mavra’s and you are over the top with flavor.  Ask Mavra for her balsamic vinegar pick, Don’t forget the wine from Glunz.

Ingredients:

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  • 1 pound flank steak, trimmed and cut into 1-in. cubes

  • Cooking spray

  • 3/4 teaspoon freshly ground black pepper, divided 1/2 teaspoon kosher salt, divided

  • 6 ounces whole-wheat French bread, cut or torn into 1-in. pieces

  • 1 1/4 pounds heirloom tomatoes, halved crosswise

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 1/2 cup torn fresh basil leaves

Instructions

  1. Preheat broiler to high.

  2. Place steak on a jelly-roll pan coated with cooking spray. Lightly coat steak with cooking spray; sprinkle with 1/4 teaspoon pepper and 1/4 teaspoon salt. Broil 6 minutes or until desired degree of doneness.

  3. Remove steak from pan. Add bread to pan; broil 2 minutes or until browned, stirring frequently.

  4. Squeeze seeds and juice from tomato halves into a large bowl; chop remaining tomato halves. Add oil, vinegar, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt to bowl, stirring with a whisk until combined.

  5.  Add chopped tomato, steak, bread, and basil to bowl; toss. Serve immediately.

Recipe courtesy of Cooking Light

Beef Tenderloin Steaks with Chipotle Butter and Bell Pepper Sauté

Cook your steaks just like they do at your favorite steakhouse.  Farmer Nick’s and Pastured Perfect have a great selection of steaks just right for cooking in a skillet with farm fresh peppers from Geneva Lakes.  The recipe calls for white wine so buy a bottle from Glunz Family Winery for cooking and a bottle of red for the table.

Ingredients:

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  • 2 teaspoons olive oil
  • 1/4 cup sliced onion
  • 2 garlic cloves, sliced
  • 1 small red bell pepper, sliced
  • 1 small orange bell pepper, sliced
  • 1/4 cup dry white wine
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/8 teaspoon kosher salt, divided
  • 2 (4-ounce) beef tenderloin steaks or 1 (8-ounce) sirloin steak
  •  Cooking spray
  • 2 teaspoons butter, softened
  • 1 teaspoon finely chopped chipotle chile in adobo sauce

Instructions:

  1. Heat a large skillet over medium-high heat. Add olive oil, and swirl to coat. Add onion, garlic, and bell peppers to pan; cook 5 minutes, stirring occasionally. Add wine; bring to a boil. Cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in 1/4 teaspoon black pepper and 1/8 teaspoon salt.
  2. Heat a cast-iron skillet over medium-high heat. Sprinkle steaks evenly with remaining 1/4 teaspoon black pepper and 1/4 teaspoon salt. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness
  3. Combine butter and chipotle chile in a bowl. Divide butter mixture over steaks. Serve with bell pepper mixture.

Recipe courtesy of Cooking Light September 2015

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

Leave it to Bobby Flay of the Food Network to create a great sandwich for a Memorial Day cookout.  Or create your own sandwich with items from your favorite vendors.  Stock up at the Market for all of your Memorial Day goodies.  Last Spring Market of the 2013 Season!

Ingredients:

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  • 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

Directions:

1.       Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.

2.       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.

3.       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.

Steak:

1.       1 boneless rib-eye, about 16 ounces

2.       Olive oil

3.       Salt

4.       Freshly ground black pepper

5.       Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.

6.       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.

Parsley Oil:

1.       1/4 cup finely chopped fresh flat-leaf parsley

2.       1/2 cup canola oil

3.       Salt

4.       Pepper

5.       Mix together ingredients in a small bowl. Season with salt and pepper, to taste.

Recipe courtesy Bobby Flay Food Network