THIS is way fun! A steak sub is a great way to combine all the flavors you love — just the way you like them.

Want cheese? Add it!

Want mayo? Spread it on!

Want a tomato? Put it in there!

The possibilities with a steak sub are endless. You can even change up the type of bread you use.

Here’s a recipe to get you started, but customize it to your liking — and have fun!!!

Summer Steak Subs

Ingredients

• 2 sub rolls or mini baguettes
• 1 tbsp mayonnaise or horseradish sauce
• 1 tbsp vegetable oil
• 1 small onion, finely sliced
• 1 red pepper , deseeded and finely sliced
• 2 thin frying steaks
• 2 slices gruyère cheese

1. Split the rolls down the middle, spread with the mayonnaise or horseradish, then set aside. Heat half the oil in a large frying pan and fry onions and peppers together for 5-10 mins until soft and beginning to color, then spoon into the rolls.
2. Heat remaining oil in the same pan, season the steaks and cook for 1 min until browned. Flip steaks over, top with the cheese and continue to cook until the steak is cooked to your liking and the cheese has melted. Lift the steaks into the rolls and tuck in.

Recipe from Good Food magazine, June 2006.

Thanks to BBCGoodFood.com for the photo and recipe.

This meal looks so, so gorgeous, it’s almost too good to eat.

All right, it’s NEVER too good to eat. I can always bring myself to eat it.

But these steak tacos are be-uu-ti-ful . . .

Here’s the brilliant recipe created by The Healthy Irishman (he’s my new BFF even though we’ve never spoken, written or laid eyes on each other — it’s just something spiritual, steaky even.)

SIZZLING SUMMER STEAK TACOS

RECIPE:
Serves 4
1 lb flank steak
1 red pepper – sautéed
8 corn tortillas (2 per serving)

STEAK MARINADE:
1 tsp smoked paprika
1 tsp chili powder
1 lime – zested
¼ cup olive oil
2 tsp salt
Mix marinade ingredients together and rub into steak. Marinate covered in the fridge from 4 hours to over-night.

AVOCADO SALSA:
1 large avocado – diced
1 Roma tomato – diced
1 tbsp fresh cilantro – chopped
squeeze fresh lime juice
S&P to taste

DIRECTIONS:
Preheat your grill on high.
Remove steak from fridge 30 minutes before grilling to let meat return to room temp.
Once grill is hot, cook steak for 3-5 minutes each side for medium-rare to medium.
NOTE: Very important to let the cooked meat rest for 10 minutes after grilling before carving. This lets the juices redistribute evenly back into the meat and not all over your cutting board.
While the meat is resting, mix all the salsa ingredients together and refrigerate.
TIP: When carving, slice thinly on the bias against the grain. (The grain being the lines you will see on the meat) Always cut across these otherwise the meat will taste chewy!

To assemble: place some sliced steak in each warmed tortillas along with some red pepper and finish with a nice dollop of the avocado salsa.

Thanks to TheHealthyIrishman.com for the photo and recipe.

When it’s really hot outside and it’s lunch time, I want something light — not heavy — but still really, really satisfying.

This Summer Steak Salad recipe hits the spot. Ah, refreshing!

Check it out! 

Summer Steak Salad

This entrée highlights some of the freshest flavors of the season, including tomatoes and basil. Flank steak, sliced thin, lends itself nicely to salads.

Yield

4 servings

Ingredients

                               1  (1-pound) flank steak, trimmed

                               1/2  teaspoon  salt

                               1/4  teaspoon  freshly ground black pepper

                               1/2  pound  haricots verts, trimmed

                               Cooking spray

                               8  (1/2-ounce) slices French bread

                               2  tablespoons  white wine vinegar

                               1  tablespoon  water

                               2  teaspoons  extravirgin olive oil

                               1/4  teaspoon  salt

                               1/4  teaspoon  freshly ground black pepper

                               1/8  teaspoon  sugar

                               6  cups  trimmed arugula

                               1  cup  torn fresh basil

                               4  medium tomatoes, each cut into 6 wedges

                               2  hard-cooked large eggs, each cut into 4 wedges

Preparation

Sprinkle both sides of steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Let stand at room temperature 20 minutes.

Cook haricots verts in boiling water for 2 minutes or until crisp-tender. Drain; rinse under cold water. Drain.

Prepare grill.

Pat steak dry with a paper towel. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Add bread to grill rack; grill 2 minutes on each side or until lightly browned. Remove steak and bread from grill. Lightly cover steak with foil; let stand 10 minutes. Cut steak diagonally across the grain into thin slices.

Combine vinegar and next 5 ingredients (through sugar) in a medium bowl; stir with a whisk. Add haricots verts, arugula, and basil to vinegar mixture; toss well. Place about 1 1/2 cups arugula mixture on each of 4 plates. Top each serving with 3 ounces steak, 6 tomato wedges, 2 egg wedges, and 2 slices grilled bread.

Wine note: With grilled steak, I usually opt for a full throttle cabernet sauvignon. But this is a salad, and the peppery character of the arugula, the greenness of the basil and beans, and the acidity of the tomatoes are more important than the meat itself. So serve this with a bone-dry rosé, which combines the crispness of a white wine with the fruit and body of a red. A fabulous choice is the powerhouse Tablas Creek Rosé 2005 from California’s Paso Robles region ($26). -Karen MacNeil

Photo and recipe courtesy of MyRecipes.com.