May 14th, 2010

Steak Flavor Combo

This is a new one on me. But that’s not hard.

Steak with bourbon caramelized onions. I can just smell it sizzling now.

Check out the step-by-step instructions here.

Then go out and create your own masterpiece this weekend.

Photo courtesy of

August 25th, 2009

Rose’s Steak Hero

You can take the headline of this post to mean a few things:  Rose has a hero who is a steak, Rose’s recipe for a steak hero sandwich or, well, that’s all I got.

We’ll go with number 2.


Check out this magnificent way to present some scrumptious beef steak . . .

Rose’s Steak Hero

Caramelized Onions:
5 oz. butter
3 lbs. onions, sliced
1 Tbsp. garlic, minced
2 Tbsps. balsamic vinegar

Creole Mustard Aioli (Yield: 3 cups):
2 1/2 cups mayonnaise
1/2 cup creole-style mustard
2 tTbsps. garlic, minced
7 1/2 lbs. beef flank steak
1-2 tsps. salt
1-2 tsps. pepepr
24 individual ciabatta breads, split
1 1/2 lbs. blue cheese, crumbled
6 oz. spinach leaves

  1. TO MAKE CARAMELIZED ONIONS: In rondo over medium heat, melt butter. Add onions and sautè until caramelized, stirring often. Add garlic and sautè 1 minute. Stir in vinegar. Cool and cover. (Yield: about 1 lb., 8 oz.)
  2. FOR CREOLE MUSTARD AIOLI: In bowl, mix mayonnaise, Creole-style mustard and garlic. Cover and refrigerate.
  3. FOR EACH SERVING, TO ORDER: Grill 1 steak to medium. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Slice 4 oz. steak thinly at an angle across the grain. Cover and reserve the remaining steak.
  4. Spread 1 Tbsp. Creole mustard aioli on each cut side of bread. Top bottom bread half with 1 oz. blue cheese, the warm steak slices, 1 oz. caramelized onions, 1/4 oz. spinach leaves and other bread half. Plate and serve.

Recipe and photo above courtesy the Cattlemen’s Beef Board and National Cattlemen’s Beef.