Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
June 26 2020
Deconstructed Steak Sandwich
image from basilmomma.com
Pickled veggies:
1/4 C red wine vinegar
2 TB sugar
3 TB water
1/2 C thinly sliced red onion
1/2 C julienne carrot
1/2 C julienne radish
Dressing:
4 TB olive oil
2 teaspoons balsamic vinegar
3-4 cloves of minced garlic (or less if you are not a fan of garlic)
3 sprigs of fresh thyme, leaves only. More for garnish if you want
pinch of kosher salt, to taste
fresh black pepper, to taste
Salad filling:
1-2 C grape tomatoes, sliced in half
4 C of greens-I used a spinach and arugula mix. Use what you like. I also grill romaine and use it too, I just didn’t have any on this day.
1/2 C basil leaves, chopped
Meat:
1 lb flank steak or flat iron
sprinkle with a blend of paprika (I used Hungarian hot), kosher salt and pepper. Use more if you have a larger cut of meat.
Base:
flat breads or soft pita base
olive oil to brush on each side
salt/pepper
Combine the items in the pickled veggies section. Allow to sit for no more than 30 minutes, then drain well. You want them to keep their color.
Preheat your grill to a medium heat. Meanwhile, in a large bowl, add the dressing items and whisk to incorporate. Set aside.
On your grill top, add the meat and cook on each side for 2-3 minutes OR until it reaches your desired degree of done-ness. Allow to rest before slicing thinly.
Brush the flat breads with a bit of olive oil and sprinkle with kosher salt and pepper. Grill on each side for a minute and remove.
In the salad bowl, add the greens, basil and tomatoes to the dressing and toss with your hand. On a plate, layer the flat breads, hand full of greens, and meat, then top with picked veggies.