We invited friends over last week for dinner (I know, I’m late getting a blog post up, what’s wrong with me?) and lucky for me, they cooked! What a treat! Don’t get me wrong, you know how much I love to entertain, but with my trip to Spain on the horizon and other parties to plan, I was glad to let someone else do the cooking!
Need I say more? You know I never use real names when blogging about other people (Have you met Picky Pants?) so, I’m glad this cook already came with a pre-determined nick-name: We love Tank and his wonderful cooking. His wife volunteered his famous Steak Sandwiches and Even-More-Famous-Guacamole last week for dinner. OMG I’m drooling just by typing the words. All I can say is: try them. Tonight! As you’ll see from the list of ingredients, there’s not much to it! Great news, right? Well, there may not be many ingredients to grab at the store, but the specialty comes in how you prepare these juicy sandwiches. No worries, all explained below.
Serves 4 (adjust proportions if needed, of course)
1 lb. flat iron steak
2-3 red, yellow, orange or green bell peppers (we used all colors)
6-8 Yukon Gold potatoes, 2 potatoes a person (cut into “fingers”)
Mix together a bit of Canola Oil, Salt and Pepper and rub all over steak, front and back. Grill on medium to high heat about 5 minutes each side or to preferred temperature. Let the meat rest for 5 minutes. When slicing, go against the grain with a very sharp knife and slice it so thin it’s almost shaved. The thin strips of meat on your sandwich are what creates the perfect texture. You don’t want a hunk of meat you have to chew for 10 minutes before swallowing! Eww! See how thin and pretty Tank’s steak looks?
While you’re grilling, (or in my case while Tank was grilling) I sliced up the peppers and onions after he roasted them on the grill for a few minutes. Cover your peppers in oil and set them on the grill for a few minutes each side, until almost blackened and a bit soft. Peel the outer layer and begin slicing.
* Or, if you want to sauté them in a pan, slice and sauté in Olive Oil until tender. Keep warm and set aside.
Slice Potatoes into large chunky “fingers.” Drizzle with oil, salt and pepper. Cover with foil and grill. Juicy Potato fries, baby, yum!
Brush Olive Oil over Hoagie’s, open faced and broil for 3-4 minutes or until golden brown.
Place Provolone on hot bread, steak, peppers and take a big, juicy bite. Mangia! Mangia! So good!
Too bad I had already stuffed myself with Tank’s Guac I only had 1/2 of his wonderful steak sandwich!! I’m telling you, best Guac I’ve ever had. Try it.
Tank’s Guac, in his own words:
Serves: a Hell of a lot
8 Ripe avocados
1/2 C Cilantro
2 Jalapeño Peppers, chopped
Juice of 1 lime
1 Chopped Medium red onion
Drizzle of olive oil
Teaspoon ground Cumin
Salt and course pepper
1. Slice avocado lengthwise and around the pit. Spoon around the edges to get a clean half of the avocado out of its’ shell. Discard the pit. Mash the avocado into chunky bits in a bowl. Mix in ingredients. Taste. Savor. Adjust where needed.
Have a great week, Mangia! Mangia!
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