I am so frustrated!
I spent a bunch of time yesterday afternoon detailing all the goodies I got from Idaho's Bounty on Wednesday night and what I planned to do with them but when I uploaded the blog Blogger was experiencing a scheduled outage (hat I somehow missed) and all was lost! I will try to recreate it later today or tomorrow.
On the brighter side, I made steak sandwiches last night using some Alderspring Ranch flat iron I found in the freezer. Granted, steak sandwiches are really hard to screw up, but this endeavor turned out especially good and I didn't use a recipe. I thought I'd record the basic idea for posterity and share it here:
Steak and Arugula Sandwich
Servings: This served my husband, me and our four-year-old for dinner.
Ingredients/Directions (seasoning proportions can be adjusted to your taste):
1. Rub ~1 lb. flat iron steak with with cumin, chili powder, Worcestershire sauce, salt, dried oregano, and brown sugar, then grill until medium rare. Make sure your fire is pretty hot - the sugar caramelizes nicely.
I spent a bunch of time yesterday afternoon detailing all the goodies I got from Idaho's Bounty on Wednesday night and what I planned to do with them but when I uploaded the blog Blogger was experiencing a scheduled outage (hat I somehow missed) and all was lost! I will try to recreate it later today or tomorrow.
On the brighter side, I made steak sandwiches last night using some Alderspring Ranch flat iron I found in the freezer. Granted, steak sandwiches are really hard to screw up, but this endeavor turned out especially good and I didn't use a recipe. I thought I'd record the basic idea for posterity and share it here:
Steak and Arugula Sandwich
Servings: This served my husband, me and our four-year-old for dinner.
Ingredients/Directions (seasoning proportions can be adjusted to your taste):
1. Rub ~1 lb. flat iron steak with with cumin, chili powder, Worcestershire sauce, salt, dried oregano, and brown sugar, then grill until medium rare. Make sure your fire is pretty hot - the sugar caramelizes nicely.
2. Split two sourdough baguettes (I used Alpicella Bakery baguettes) in half lengthwise and toast on the grill or in the oven. Spread one side with garlic aioli (put ~2T light mayo, 2 cloves garlic and a squeeze of lemon in the food processor and puree). Drizzle the other side of the baguette with a little balsamic vinegar.
3. Thinly slice the steak and layer it into the sandwich with jarred roasted red peppers (or fresh ones if you have the time) and lots of arugula. I used beautiful baby arugula from Fair Mountain Farm and then made a side salad out of the remaining leaves.
4. Eat.
(These were inhaled too fast for me to get a picture, but they are kind of pretty. I'll try harder next time. And there will be a next time.)
3. Thinly slice the steak and layer it into the sandwich with jarred roasted red peppers (or fresh ones if you have the time) and lots of arugula. I used beautiful baby arugula from Fair Mountain Farm and then made a side salad out of the remaining leaves.
4. Eat.
(These were inhaled too fast for me to get a picture, but they are kind of pretty. I'll try harder next time. And there will be a next time.)
