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.

Ohhhh! Steak infused with an Asian flair. My mouth is watering just thinking of it.

This recipe combines so many things I adore:  steak, garlic, noodles, soy. I might just start writing it love letters. . .

STEAK STIR FRY

Prep and Cook Time: 20 minutes

Yield: Makes 4 servings

Ingredients:

1 beef top sirloin steak (about 1-1/2 pounds)

1 package (8 ounces) dry rice stick noodles

¼ cup dry white wine

¼ cup soy sauce

1 tablespoon plus 1-1/2 teaspoons cornstarch

1 tablespoon sugar

2 teaspoons finely chopped fresh ginger

2 tablespoons vegetable oil

2 teaspoons minced garlic

2 cups sliced mushrooms

2 cups matchstick-size carrot sticks

1 cup green bell pepper strips

½ cup sliced green onions

4 cups fresh spinach leaves, washed and drained

Preparation:

1. Cut beef lengthwise in half, then crosswise into 1/4-inch strips. Set aside. Cook noodles according to package directions. Drain well. Set aside.

2. While noodles are cooking, combine wine, soy sauce, cornstarch, sugar and ginger in medium bowl; whisk to blend. Add beef strips; toss to coat well. Set aside.

3. Heat oil and garlic in large nonstick skillet or wok over high heat. Add mushrooms, carrots, bell peppers and green onions; stir-fry 4 minutes. Transfer vegetables to bowl. Cover; keep warm.

4. Add beef strips and marinade to wok; stir-fry 6 minutes. Return vegetables to skillet; stir until blended.

5. Line serving platter with spinach. Arrange noodles over spinach; top with beef mixture. Serve immediately.

Photo and recipe courtesy of howstuffworks.com.

I absolutely love peppercorn on steak. It’s so, so tasty and it brings out the steak’s natural flavor.

And I really love when you get to crack it with a mallet. Hi-yahhhhh!!! (That’s my fake karate chop sound.)

This recipe has it all!

Pepper-Crusted Steaks with Worcestershire-Glazed Portobellos

Ingredients

4 14- to 16-ounce New York strip steaks (each about 1 to 1 1/4 inches thick)

3 tablespoons black peppercorns, cracked with mallet

2 teaspoons coarse kosher salt

1/2 cup plus 2 tablespoons (1 1/4 sticks) butter

4 teaspoons Worcestershire sauce

1 1/2 teaspoons balsamic vinegar

1 pound portobello mushrooms, cut into 1/3-inch-thick slices

Preparation

Sprinkle steaks with cracked peppercorns and coarse salt. Let stand at room temperature 30 minutes.

Melt 1/2 cup butter in large skillet over medium heat. Stir in Worcestershire sauce and vinegar. Stir in mushrooms. Sprinkle with salt. Remove from heat.

Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates. Top each steak with 1/2 tablespoon butter. Tent with foil to keep warm. Grill mushrooms until soft and beginning to release juices, about 3 minutes per side. Divide mushrooms among steaks and serve.

Test-kitchen tip:

To make crisscross grill marks, place steaks on the grill pointing to ten o’clock. Halfway through cooking on one side, turn steaks to point to 2 o’clock. Turn steaks over and repeat.

Photo and recipe courtesy of epicurious.com.