FV32-05-1110
I was hungry, it's late and we don't have dinner yet... that's my concern one night. I already had the rib eye steak at room temperature but I didn't feel like having the usual rib eye steak with mushroom gravy. First, I was bored and second, I wasn't inspired enough to whip out a steak, my hubby was not around, steak is something he loves to chomp on.
Not really had any plans but in the end I thought of a great idea for the ingredients that I have... my inspiration? Guy Fieri's Diners, Drive-ins and Dives.. He goes to the most outrageous food joints in the US and it's amazing how hungry you'll be for those mouth-watering food.
Tip 1: Use meat tenderiser powder if you think you need it.
Tip 2: Use cling wrap on top of the steak before pounding your meat senseless so you'll have less mess after
INGREDIENTS:
Kraft cheese, single/individual packet
2 portions of rib-eye (approx 500 grams)
1 box of button mushroom, sliced
1 1/2 medium sized red onion, sliced
1/2 cup pancetta
Mini - baguette
This took me 45 minutes
Rub your steak with meat tenderiser powder, then pound each part until they've thinned a little.
Leave the meat for 30 minutes on the side.
In the meantime, prep the rest by sweating your pancetta to the point where its crispy enough. Drop in the mushroom and saute until it's cooked. Add the onion to the pan until it's cooked and translucent. Set aside.
On the same pan, pan sear the steak until cooked, a little pink on the inside.
Rest the steak for 5-10 minutes before slicing it.
Once rested, slice the steak against the grain and on 45-degree angle.
Return the steak and pancetta mixture to the pan and stir fry a little. If you like your meat a medium rare, then take it off the pan straight away. If you want it done, then take it off when the pink's gone.
Slice your baguette and pan-grill them, sliced side face down on the grill. Once you have good marks, spread one side with good mayonnaise, top with steak slices then finish off with a slice of cheese. Place the other half baquette on top and toast it panini style until the cheese begins to melt or put it in the oven to melt the cheese.
Serve your steak sandwiches with dijon mustard on the side. You can dip whatever steak that falls off your bread.
Serve this with fries or potato wedges or a green salad of your choice. An ice cold cola doesn't hurt either.
By the way, I ate left overs of these steak the following day and boy-oh-boy! It's as good as the night it's cooked. Yum-my!
I was hungry, it's late and we don't have dinner yet... that's my concern one night. I already had the rib eye steak at room temperature but I didn't feel like having the usual rib eye steak with mushroom gravy. First, I was bored and second, I wasn't inspired enough to whip out a steak, my hubby was not around, steak is something he loves to chomp on.
Not really had any plans but in the end I thought of a great idea for the ingredients that I have... my inspiration? Guy Fieri's Diners, Drive-ins and Dives.. He goes to the most outrageous food joints in the US and it's amazing how hungry you'll be for those mouth-watering food.
Tip 1: Use meat tenderiser powder if you think you need it.
Tip 2: Use cling wrap on top of the steak before pounding your meat senseless so you'll have less mess after
INGREDIENTS:
Kraft cheese, single/individual packet
2 portions of rib-eye (approx 500 grams)
1 box of button mushroom, sliced
1 1/2 medium sized red onion, sliced
1/2 cup pancetta
Mini - baguette
This took me 45 minutes
Rub your steak with meat tenderiser powder, then pound each part until they've thinned a little.
Leave the meat for 30 minutes on the side.
In the meantime, prep the rest by sweating your pancetta to the point where its crispy enough. Drop in the mushroom and saute until it's cooked. Add the onion to the pan until it's cooked and translucent. Set aside.
On the same pan, pan sear the steak until cooked, a little pink on the inside.
Rest the steak for 5-10 minutes before slicing it.
Once rested, slice the steak against the grain and on 45-degree angle.
Return the steak and pancetta mixture to the pan and stir fry a little. If you like your meat a medium rare, then take it off the pan straight away. If you want it done, then take it off when the pink's gone.
Slice your baguette and pan-grill them, sliced side face down on the grill. Once you have good marks, spread one side with good mayonnaise, top with steak slices then finish off with a slice of cheese. Place the other half baquette on top and toast it panini style until the cheese begins to melt or put it in the oven to melt the cheese.
Serve your steak sandwiches with dijon mustard on the side. You can dip whatever steak that falls off your bread.
Serve this with fries or potato wedges or a green salad of your choice. An ice cold cola doesn't hurt either.
By the way, I ate left overs of these steak the following day and boy-oh-boy! It's as good as the night it's cooked. Yum-my!
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