Mini Steak Sandwiches

Simple, delicious and everyone loves them. Mini steak sliders.

Tab - this is another one for you and the boys, I used round steak, sliced thin and it was perfect for the little sandwiches.

Mini Steak Sandwiches:
(makes 12 small sandwiches)
1.25-1.5 lb thin-sliced round steak
12 small rolls
Leaf lettuce (or preferred green)
Mayonnaise
Grated horseradish

Soy sauce
Worcestershire sauce
Salt
Black pepper
Cayenne pepper
Chili powder
Cinnamon
Brown sugar

Directions:
Heat grill or broiler. Mix last 8 ingredients in a small bowl (eyeball amounts to taste) and pour over steak in a shallow dish. Marinate for 20 minutes or so, turning often, while the grill/oven heats and all other ingredients are prepped.

Slice rolls in half, spread with mayo/horseradish mixture (to taste) and prep lettuce to a size appropriate for rolls.

Grill or broil steak, 2 minutes per side or so, CAREFUL not to overcook or it will become tough. Let stand at room temperature for 5 minutes and then slice thin, across the grain. Layer with lettuce on rolls and serve.

Luxury Burger

Maybe it was my 4-mile run this morning, or perhaps it was my collection of red wines beckoning, or possibly the smell of Kobe burgers grilling at AJ's when I walked by earlier today while running errands, but all I know was I had to have a big burger with an equally big glass of red wine.

This burger is flecked with chopped wild mushrooms and seasoned with salt and pepper and black truffle oil. I topped it with grilled shallots, Cabernet reduction, crumbled Gorgonzola and baby arugula all in a toasted poppy seed bun.

Luxury Burger:
(serves 2)
1 lb premium ground beef, 80% lean
2 large poppy seed buns
1/2 c dry wild mushrooms, rehydrated, drained & chopped
1/3 c Gorgonzola, crumbled
1 c dry Cabernet
2 tbs black truffle oil
Salt and pepper to taste
1 c baby arugula
2 shallots, sliced
2 tbs mayonnaise

Directions:
Mix beef with truffle oil and wild mushrooms. Salt and pepper to taste. Mix just enough to incorporate, form into 2 large patties. Make sure beef is at room temperature.

Meanwhile, reduce red wine into a glaze, then remove from heat and let stand.

Grill burgers over high heat, flip once and top with Gorgonzola. Meanwhile, toast buns on grill and grill shallots (either over foil or on an indoor grill or saute in a pan). Pour red wine glaze over burgers just before they are done (use a meat thermometer to achieve desired doneness).

To serve:
Lightly coat toasted buns with mayonnaise (to prevent sogginess). Place burger on bottom bun, top with shallots, then arugula and if you want, more Gorgonzola. Serve immediately.

Curry Chicken Salad with Fresh Herbs & Black Grapes

Don't we all struggle with making an appetizing lunch that we will actually eat? I know my coworkers and friends and I are not alone in having a bulging fridge with ever-increasingly funky leftovers and yet we continually make a mad dash to go out to lunch nearly every day.

So, to be figure and budget friendly, here is a recipe for something that I actually can't wait to eat for lunch. Sweet and a little spicy, serve in a sandwich, over greens, in a pita, wrap or with crackers.

Curried Chicken Salad with Fresh Herbs & Black Grapes:
(recipes serves 4, can be adjusted easily)
1 cup shredded skinless chicken breast (poached, roasted or whatever)
1/2 cup quartered black seedless grapes
1/4 cup chopped green onions
1/4 cup light mayo (or as needed for desired consistency)
1 tsp dijon mustard (or as needed for taste)
2 tbs chopped fresh parsley
1 tbs curry powder (or to taste)
Salt and fresh ground pepper to taste

Directions:
Add all ingredients to a mixing bowl.

Combine, but don't overmix and crush ingredients. For best flavor, let sit in refrigerator for at least an hour or overnight.