Steak Sandwich...Knife and Fork Required
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 581
- Total Fat
- 40
- Saturated Fat
- 15
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 47
- Cholesterol
- 142
- Sodium
- 784
- Total: 26 min
- Prep: 12 min
- Cook: 14 min
Ingredients
1 sheet puff pastry, defrosted, kept chilled (recommended brand: Pepperidge Farm puff pastry sheets, 1 box comes with 2 sheets 9 1/2 by 9 1/2 inches)
Salt and pepper
1 1/2 to 2 pounds beef skirt steaks
2 tablespoons extra-virgin olive oil, plus some for drizzling
2 cloves garlic, chopped
2 springs rosemary, leaves removed and finely chopped
1 small bunch thin asparagus
1/2 cup crumbled blue cheese
1 large bunch arugula, trimmed of stems, cleaned and roughly chopped
3 tablespoons balsamic vinegar, eyeball it
Directions
- Preheat oven 400 degrees F.
- Preheat a grill pan or outdoor grill on high. With a sharp knife, cut the thawed but chilled puff pastry sheet in to 4 squares and arrange on a cookie sheet and sprinkle with a little salt and pepper.
- Cook the puff pastry according to package directions, or until golden brown all over, about 12 to 15 minutes.
- While the puff pastry is cooking, season the skirt steak with extra-virgin olive oil, garlic, rosemary, salt and pepper. Grill meat 3 to 4 minutes on each side. Remove meat and let it rest 5 minutes to allow juices to redistribute.
- While the steak is cooking, trim the woody ends off a small bunch of asparagus. Drizzle with extra-virgin olive oil and season with salt and pepper. As soon as the steak is off the grill and resting, add the asparagus to the grill.
- Grill the spears turning frequently until the asparagus is tender, about 4 to 5 minutes. Remove the asparagus from the grill and cut into large 2-inch pieces.
- In a bowl, toss together the grilled chopped asparagus, crumbled blue cheese, and chopped arugula. Season the mixture with balsamic vinegar, salt and pepper.
- Slice the rested steak thinly across the grain. Top each golden brown puff pastry square with some steak slices. Top the steak with the asparagus salad and serve.