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Steak Remoulade Sandwiches
Prep: 15 minutes
Grill: 8 minutes
2 tablespoons light mayonnaise dressing or salad dressing
1 teaspoon finely minced cornichons or whole sweet pickles
1/2 teaspoon drained capers, chopped
1/4 teaspoon lemon juice
Dash freshly ground black pepper
1 8-ounce boneless beef top loin steak, cut 1 inch thick
1 teaspoon prepared garlic spread or 1 teaspoon bottled minced garlic
1 large yellow sweet pepper, cut lengthwise into 8 strips
2 French-style or Kaiser rolls, split and toasted
1/2 cup arugula or spinach leaves
For remoulade, in a small bowl combine the mayonnaise dressing, cornichons, capers, lemon juice, and black pepper. Cover and refrigerate until ready to serve.
Trim fat from steak. Pat steak dry with paper towels. Using your fingers, rub the garlic spread over steak. Sprinkle with additional freshly ground black pepper. Grill steak and sweet pepper strips on the rack of an uncovered grill directly over medium coals until steak is desired doneness and pepper strips are crisp-tender, turning once halfway through grilling. (For steak, allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium doneness.) Cut the steak into 1/4-inch slices.
To assemble, spread the remoulade on the bottom and top halves of rolls. Fill with the arugula, steak slices, and pepper strips.
“Salt is the policeman of taste: it keeps the various flavors of a dish in order and restrains the stronger from tyrannizing over the weaker.”
Margaret Visser
Philadelphia brand cream cheese is one of the oldest American packaged foods; it went on sale in its protective wrapper in 1885. Mascarpone is a sweet, fresh triple cream cheese originating in Italy's Lombardy region in the 16th century. Mascarpone is very soft, 50 to 60 percent butterfat, with the color and consistency of Devonshire clotted cream. It is used to make pastry fillings, in Tiramisu, or simply topped with fruit.
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