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Grilled Classic Steak Sandwich

Grilled Classic Steak sandwich with aged cheddar, pickled red onions, garlic mayonnaise, and arugula

Serves: 1
Made with: Classic Steak
Prep time
20 min
Cook time
25 min
Total time
45 min

For the pickled red onions (make 1 day ahead of time)

  • 2 large red onions, cut to a thick julienne
  • 1 ½ c red wine vinegar
  • ½ c water
  • 3 tsp sea salt
  • 7 TBSP sugar
  • 1 tsp crushed red pepper
  • 1 tsp black peppercorns
  • 1 tsp fennel seed
  • ½ tsp cumin seed
  • 5 each clove
  • 1 each cinnamon stick

Cut the onions to a thick julienne and place in a small container. Place all spices in a small saute pan and lightly toast. Combine vinegar, water, salt, sugar, and spices in a small saucepan. Bring to a boil and pour over the julienned red onions. Cover tightly and refrigerate overnight.

For the garlic mayonnaise (makes 4 portions)

  • ½ c mayonnaise
  • ¼ tsp dark chile powder
  • 1/8 tsp cumin powder
  • 1 large clove of garlic, finely minced
  • ½ tsp lemon juice
  • Pinch ground black pepper
  • Pinch sea salt

Combine all ingredients and mix well. Store cold.

For grilled Meati™ Classic Steak

  1. Preheat grill to medium heat
  2. Lightly season each side of the Classic Steak with salt, pepper, and a small amount of oil
  3. Place Classic Steak on the hot grill
  4. Cook cutlet for 9-10 minutes, rotating every 2 minutes, until an internal temperature of 165 degrees
  5. Remove from grill and allow cutlet to rest for 30 seconds prior to serving or cutting

Needed for the sandwich build

  • 1 each Classi Steak
  • 1 each bolio or hoagie type roll
  • 1 TBSP butter
  • 2 TBSP garlic mayonnaise
  • 3 slices aged sharp white cheddar
  • ¼ c pickled red onions
  • 1 c fresh arugula

For assembly

  • Cook the Classic Steak per the instructions above. After resting, slice very thin. No more than a 1/8 of an inch thick.
  • Preheat the oven to 375 degrees.
  • Preheat a large sauté pan to low heat
  • Add 1 TBSP of butter to the pan.
  • Split the bolio bun down the middle lengthwise and add it, flat side down to the pan. Brown slightly, then flip to brown the top slightly.
  • Remove from the pan. Spread half of the garlic mayonnaise on the bottom, and half on the top.
  • Fan sliced steak on the bottom portion of the bread
  • Add slices of cheddar cheese on top of the steak.
  • Place bottom portion of the sandwich in the preheated oven at 375 degrees.
  • Allow cheddar to melt and drip from the sides. About 2-3 minutes.
  • Top with pickled red onions, then arugula, then the top of the bolio bread.
  • Cut in half on the diagonal
  • Enjoy!
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