Hamburger is out...steak sandwich is in!

Sandbagger · July 2006

I've promised myself that this summer is the summer to achieve the killer hamburger. Well, it is mid-season and I've done squat. In true Sandbagger fashion, it's time to refocus and increase the wager. So, the hamburger is out and the steak sandwich is in. [p]I know I could buy beef tenderloin and be done with it but what kind of challenge is that. I have a meat slicer just sitting the pantry and wonder if I need a good meat tenderizer to go with it. A man can not have too many tools: check my garage. [p]Any suggestions you may have on technique, marinades, preferred cuts of meat or whatever is greatly appreciated. I am not looking to make the Philly sandwich with thin cuts, but more of a single cut style sandwich. The goal is similar to the Philly, a flavorful and tender cut that pairs well with onions, cheese, and such. [p]Thanks Tom

Bobby-Q · July 2006

Tom,
I have a killer steak sandwich recipe. I can't remember the exact portions, it's more of a feel thing.[p]Start with Ribeyes sliced about 1/4 inch thick.
Soak them in a mix of:
Cheap teriyaki Sauce - about a cup
Cheap Cooking Sherry - about a cup
Adolph's tenderizer - I use about half the bottle of the liquid stuff but you can use the powdered kind also.[p]Let them stew in that for about an hour or so and them grill them hot and quick.[p]I serve them on cheap hamburger buns with ketchup, lettuce, tomato, and mayonaise.[p]I know it sounds kind of funky, but it is really good and easy without having to get all fancy.

Kelly Keefe · July 2006

Sandbagger,
I recently did a killer flat iron steak sammy.[p]Kelly
Jefferson City, MO
[ul][li]Flat Iron Steak[/ul]

Unknown · July 2006

Bobby-Q,[p]Sounds good![p]Have you tried it without the Adolph's? Do you really need it?[p]I would wonder if the meat would get mushy.[p]DD

YB · July 2006

Sandbagger,
These work really good Tom.I bought the 48 blade Jaccard.
Larry
[ul][li]Jaccard Meat Tenderizer[/ul]

Bobby-Q · July 2006

DD,
It can get a little mushy in spots if you let it sit too long, but that's even ok for these.

Unknown · July 2006

Sandbagger, for a steak sandwich, I don't think you can beat a Tritip. Cook it fast to medium rare, let it rest, slice it thin against the grain. BAM

Unknown · July 2006

Sandbagger,[p]I did a top sirloin roast (about 5 lbs.) over the weekend and was very pleased with the results. Did a sear for about 2 minutes at 600 degrees on each side and then let things settle down to about 350 degrees and cooked the roast indirect to 130 degrees. Let it sit for about a 30 minutes and sliced. Delicious. The only prep I did was some kosher salt, EVOO and cowlick. While the roast was good sliced that day I think the sandwiches the next were even better. Horseradish mustard, sliced onions and some lettuce on a kaiser roll.

Unknown · July 2006

Bobby-Q,[p]If you have an already cut steak from the store, about an inch thick... do you have any advice on how to trim that down?
Is a meat slicer the only way?
Could I just cut diaganolly through them into small slices?[p]I have a supply of 3/4 inch to 1 inch steaks at a great price, but they are too thin to TRex and I'd like to find a use for them.

Unknown · July 2006

YB,
Original Style - JACCARD 48 BLADE MEAT TENDERIZER
Sale Today ONLY $23.99 [p]What meats do you think this has a better effect on than others?
DO you use it on everything now?[p]thx
jaymer...

RhumAndJerk · July 2006

Sandbagger,
Here is an option and a blast from the past.
RhumAndJerk
[ul][li]http://www.biggreenegg.com/archives/2001/messages/63918.htm[/ul]

Bobby-Q · July 2006

Jaymer-Que BBQ (Brandon/Valrico, FL),
I would just carefully cut them in half so that they are like 1/2" and 3/8". You could cut the 1/2" ones down again if you wanted.

Sandbagger · July 2006

YB, I looked at these last weekend on the web and almost pulled the trigger. I see they have two kinds: the 48 pin like yours and a new 45 pin set-up that comes apart for the dishwasher. The 45 pin is a couple bucks more. [p]Is the 48 pin that hard to clean or is this just a case of keeping sales going by making unneccessary changes to a good product. Thanks T

fishlessman · July 2006

Sandbagger,
of all the cheap cuts i can get, i like the rump roast, sometimes called a new york sirloin steak around here. makes a great pit beef, or can be steaked. i get giant 4 pound steaks and season them heavey, trex them, roasting temps can be a little lower with these 325-350. slice them relatively thin for sandwiches either hot or cold. i like it as a steak thats sliced afterwards so that you still get the medium rare over sliced before and cooked thru. its similar to a pit beef except cooked this way there is more flavor. i slice 3/16 to 1/4 for sandwiches. if cooked as a roast it makes great deli roast beef cooked low and slow

katman · July 2006

Tom,
Annapolis is getting a "little Mexico" section of town, which is producing some interesting corner grocery stores. One recently added a butcher counter. They had some nice looking skirt steaks. The butcher and I didn't really speak the same language, but he undersood that I wanted about two poounds of skirt. He proceeded to slice the steak into long wafers. Did a beautiful job. I used it for fajitas, but I'm sure the slices would make a great steak sandwich. Love that skirt steak.
steve

BajaTom · July 2006

<p />Sandbagger,
There is a very popular steak sandwich in the St Louis area made from sirloin. Grill a thick piece of sirloin basted in a steak sauce. Thin slice and put on toasted french bread slathered with garlic butter, garnished with raw onins. This one I did with an english muffin from some leftovers. Good luck, Tom

Darnoc · July 2006

Sandbagger,
All of the better sub joints in Baltimore use rib eye.Partially freeze it enough that you can make thin slices,good baked sub roll with all the fixins.If done on the egg use veggie grill and cook like bacon.

IslandSmoke · July 2006

Sandbagger,[p]The sandwich that I do, and is always a hit at the party:[p]Tritip sandwich:
Tri-tip with what ever seasoning you use but I just use salt and pepper, then baste with A-1 sauce.[p]Chop up chunks of red, and yellow bell peppers, and white onions.
now put bell peppers and onion in a container that you can put inside the egg to heat up/cook, and fill the container with grapeseed oil.[p]The sandwich is made up of slices of tri-tip, and add plenty of juicy bellpeppers, and onions, and the grapeseed oil really tops it off.[p]Best steak sandwich I ever had.[p]Oh and you can toast the bun just a little.[p]Rafael

GrillMeister · July 2006

Sandbagger,[p]I'm doing Ground Brisket Burgers on fresh Ciabatta rolls with home grown maters and a big slice of onion.[p]Now that's a burger! [p]It's good to be back and egging![p]Cheers,[p]GrillMeister

Unknown · July 2006

Sandbagger, re: Trying to achieve a "Philly C-steak" type offering (not using grnd meat)....Alton Brown cuts 1/2" rounds off of a filet, then pounds them out to at least 2X the origional size, then does a lot of different things w/ them...check out food-tv website as he had a show w/n the last week on that topic...after you achieve Nirvana, I will be up to test hop the sandwich w/ you..........H.

Sandbagger · July 2006

katman, I have a Mexican store with a meat market blocks from my house. They sell marinated fajita beef and chicken, along with a bunch of other stuff I have no clue on. The beef is cut wafer thin: similar to what you described. In addition, they also sell the marinade in a dry rub form. I bought a container, got it home, only to find out the first ingredient was MSG. That took the steam out of using the stuff. It has been in the cabinet ever since. [p]I like going into that store, some unique stuff that one can’t find in a conventional store. [p]Tom

Unknown · July 2006

SkyRider,
you talking about this?[p]http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27927,00.html

[ul][li]alton[/ul]

Sandbagger · July 2006

<p />Island Smoke, What you say, just add meat.....LOL Thanks Tom

Sandbagger · July 2006

BajaTom, man I love english muffins that are well, well toasted with butter. Never thought about a sandwich with em... thanks T

Sandbagger · July 2006

darnoc, I was thinking the partial freeze thing too, easier to slice on the meat slicer. Thanks for confirming. T

Sandbagger · July 2006

fishlessman, how long do you think that stuff would last in the fridge. I'm thinking similar to sliced roast beef; The sliced stuff you get at the store deli... thanks T

Sandbagger · July 2006

RhumAndJerk, I printed the prior post and will give it a shot. Thanks T

Unknown · July 2006

Houndog, sounds like a great way to feed a bunch of folks with little hassle. Thanks, T

Sandbagger · July 2006

Chuck/Tx, I got a ways to go with the tritip. Some days very good, some day just Ok... I'll need more beer if I'm going to practice some more...Thanks T

Sandbagger · July 2006

Kelly Keefe, flat iron, I might be able to remember it through association, well anti-association. All, I need to do is look at my belly and think......not![p]thanks T

Sandbagger · July 2006

GrillMeister, I've been looking at the grinders that fit on the end of our kitchenaid mixer for such a task.[p]Glad to see you back, big guy. T

Hamburger is out...steak sandwich is in!

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