Steak Sandwiches with Spicy Mustard

It’s fall! Time to harvest the only summer squash that grew (but it’s massive). I didn’t know you had to actually fertilize the separate male and female flowers… I will have better luck next year with more “urban farming” experience. yay!

It’s pretty much autumn and I’m still out grilling. Why? Because I live in California and we’ve surprisingly had a very, very mild summer so summer is pretty much rolling in now with some ridiculously hot weather (although, we are cooling off again).Ā  Doesn’t matter because I’m trying to take advantage of the boyfriend’s grill because I generally don’t have access to it. (And grilling is so easy and convenient!)

Steak sandwiches are MAN SANDWICHES. Seriously. Totally felt like a man that day driving around in a fuel-inefficient, made-in-the-USA truck and grilling freaking red-meat. Not really me but I’m making this because I totally dropped Jesse’s entire loaf of sliced bread onto the ground and while doing so asking, “IS THIS OPEN?”…and stood there like an idiot for a few seconds. This is sandwich compensation. So anyways, this sandwich pretty much has everything a man should like: Spicy horseradish, dijon mustard… medium-rare, juicy, sliced steak all topped with peppery arugula and meaty sauteed mushrooms. Love it.

Steak Sandwiches with Spicy Mustard
2 8-ounce tenderloin (filet mignon) or top sirloin steaks
2 tbsp coarsely ground peppercorns
3 tbsp mayonnaise (light or olive oil)!
1 tbsp spicy dijon mustard
1 tbsp horseradish
(2 strips crispy bacon)

~10 crimini mushrooms
2 – 3 tbsp lemon juice
olive oil
s/p

Coat steaks with coarsely ground peppercorns and a little salt. Mix together mayonnaise, dijon mustard, and horseradish for sauce. Set aside (can be made ahead of time). Toss mushrooms with salt, pepper, and lemon juice and saute over medium-high heat until soft. Turn grill to medium high heat or in the same pan, sear steaks for 5 minutes per side for medium-rare or to desired doneness. On the grill, close cover between flipping.

Remove from heat and let steaks REST for 5 minutes to allow juices to redistribute properly. If you cut it right away, all the juices will run out and you’ll be left with dry steaks. Lame!

Slice into thin strips and serve with bacon, mushrooms and spicy mustard. We also added grilled onions, sliced tomatoes, and typical lemon-olive oil-s/p arugula salad. So good! Other great sides are grilled local summer squash and zucchini and some sweet potato fries that would have been amazing had we not burned the living crap out of them. Happy grilling!

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2 thoughts on “Steak Sandwiches with Spicy Mustard

  1. Mmm… These look mouthwatering, and just looking at them makes me sad that I do not have a grill. šŸ˜¦ Love the photos, and also your one huge squash! Aren’t gardening experiments fun! šŸ˜‰

  2. Rick says:

    I drooled on the keyboard.

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