First Taste: Grass-fed Steak & Cheese Sandwiches
Last night, we had our first taste of the collection of grass-fed meats I purchased from 8 O’Clock Ranch. Of all things, I decided to start with the cube steak. As I mentioned in my last post, cube steak is not exactly my favorite. But as I also mentioned, I was a little perplexed at how I was going to contend with all these small, individual different cuts when feeding the whole family. So, my first thought was that in order to stretch that cube steak out a bit, I could cut it into small pieces and use it in steak sandwiches, as in Pioneer Woman’s famous Marlboro Man’s Favorite Sandwich recipe. I’ve made her recipe many times, although I usually use a flank steak that I pound out myself first. I made my own changes to the recipe and came out with this:
First, instead of just onions, I also cooked down some peppers in the butter.
And here’s the cube steak itself – two decent size pieces with very little fat!
I sliced it into thin pieces against the grain and seasoned it simply with just a little kosher salt and fresh ground pepper.
I removed the onions and peppers from the pan, added more butter and cooked the meat quickly, about one minute on each side. I tossed the onions and peppers back in and stirred it all together, and then sampled a plain piece of meat before I added anything else. I have to say, it was pretty tasty! I suppose the butter didn’t hurt, but there was something about it – it almost had what I would call a very “clean” flavor to it, although I can’t really articulate beyond that what I mean. I added a splash of Worcestershire and a few drops of hot sauce and let the mixture come together over low heat.
Meanwhile, I sliced open these lovely club rolls I got at the Big Y bakery and placed a slice of provolone on each and broiled till golden brown and delicious!
And here’s the assembled sandwich in all its glory! Of course it was delicious. Was it more delicious than any other steak and cheese I had made before? I’m not sure. I will say that despite the leanness, this meat remained very tender, perfect for taking bites off of a sandwich. There may have been too many other flavors competing with the beef here for an unbiased judgement, but so far, so good!