Steak Sandwich

From Bobby Flay Cooks American page 37, this is a Steak Sandwich on Toasted Garlic Bread with Cheddar, Tomato-Olive relish and Skillet fries. This all started with a stop at Tag'z Five Star Meats for a couple of New York Strips. Mike's steaks are always the best in town. Look at the blog titled Tag'z from back in January to learn more and see the photos. The relish was quick and easy to fix. I chopped tomatoes, and mixed them with black olives, basil leaves, olive oil, balsamic vinegar, kosher salt and ground pepper. I put the relish aside so all those flavors could work their way into each other. Then I prepared the Skillet Fries. I first partially cooked some sliced potatos. When they were cool enough to handle, I cut them into smaller cubes. I slices a red and yellow bell pepper and chopped a red onion. I placed the big cast iron skillet on the grill after brushing a light coating of olive oil and let it heat up. I tossed in the onion first to get it started, then all the other ingredients - plus more olive oil with salt and pepper.

The potatos ended up with a hash brown-type texture. The peppers blended well and it smelled wonderful sizzling all together next to the steaks. When the steaks were done, I let them rest before slicing them into strips. In the meantime, I toasted a hoagie roll with garlic butter on an upper grate of the grill. Next, I put slices of the steak under sharp cheddar cheese and put it all back on the grill to melt. Finally, I topped the steak and cheese with the relish, put the Skillet Fries/Peppers on the side and it was dinner time!

Weather Report: It is still cold and windy. I have a fellow blogger and follower in
St. Thomas, Virgin Islands. He is grilling tonight in much better weather! His blog is My Year on the Grill. Check it out http://yearonthegrill.blogspot.com/

No matter your Latitude - when you grill - its a good day.
Paul