Friday, October 21, 2011

Grilled Cheese Steaks

This really doesn’t need an introduction.

(Adapted from “Bobby Flay’s Grill It!”)

Grass-fed steak
2 tbsp. Olive oil plus more to brush on the steak before grilling
7 tbsp. unsalted butter (don’t freak, you won’t use it all)
3-4 cloves of garlic, roasted*, peeled and smushed
sliced gluten-free baguette (or French bread)
aged provolone cheese, sliced (you want equal numbers of cheese slices, bread slices, and steak slices)
3 large yellow onions, peeled, halved and thinly sliced
1 tbsp. balsamic vinegar

Parsley Oil (optional)
We found the dish to be too oily with this, but the parsley did add a nice flavor. If you want to try it, combine the following:
¼ cup finely chopped flat leaf parsley leaves
½ cup EVOO

*To roast garlic: Preheat oven to 300°. Place unpeeled garlic cloves on a sheet of aluminum foil, drizzle with olive oil and seal up the packets. Cook until the garlic is soft, 45 minutes to an hour.

1. Heat 2 tbsp olive oil and 2 tbsp. butter in a large skillet over medium-high heat.

2. Add the onions to the skillet and cook, stirring occasionally, for 35 to 40 minutes (until the onions are soft and caramelized).

3. Heat grill to high.

4. Brush both sides of the steak with olive oil and season with salt and pepper. Grill 4-5 minutes (until golden brown and slightly charred), then flip and grill for 6-7 minutes.

5. Transfer steak to cutting board and tent loosely with foil. Let it sit for 5 minutes before slicing it into thin strips.

6. In a small bowl, combine the remaining butter (5 tbsp.) with the roasted garlic.

7. Spread garlic butter on one side of each slice of bread.

8. Grill the bread, butter side down, until golden brown (1-2 minutes). Flip, then top each slice with a piece of cheese and grill until the cheese melts (30 seconds or so).

9. Plate the bread, top with caramelized onions and a slice of steak. (Drizzle with parsley oil if you so desire.)

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