I never ate much steak growing up. My parents weren’t huge fans, and I didn’t really see what all the fuss was about either. Later, I realized (sorry mom!) that my mom overcooked it. My parents like their steak well-done. Me, I like mine bloody. Yup, bloody is good. Honestly, it’s a little gross when you think about it, but there you go.
Bloody steak = yummy.
Well done steak = beef jerky.
Of course, this makes steak a hard dish to prepare for a group of people, since everybody likes their steak cooked a certain way. And those that like it well-done (hi mom!) are sometimes too grossed out to eat next to those of us (me) who like their steak bloody. And yes, I’m trying to see how many times I can use bloody is this post. Why? Because I bloody well can! 😀
Since it’s summer and optimal grilling time, I decided to create a yummy steak sandwich that can hopefully be adapted to suit everyone’s taste buds. Or ick factor.
I marinate my steak in a olive oil, lime juice and garlic, making it super tender and flavorful. If you’re feeling frisky, you can add a bit cumin too, but it’s totally optional. Since I like my steak on the bloody side, I toast the bun without the meat, and those who prefer a more well-done version could toast their bun with the meat. This way everyone’s happy.
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Original EatLaughPurr Recipe
- 1 1/2 lbs steak (your preference in cut)
- 1/2 cup to 1 cup olive oil
- 1-2 limes
- 2-3 garlic cloves, minced
- 1/2 teaspoon cumin, optional
- Salt and pepper to taste
- 1 avocado, sliced
- Provolone cheese
- 1/4 cup butter, softened
- 2-3 garlic cloves, minced
- 4 sourdough sandwich rolls
- Combine olive oil, lime juice garlic, and cumin, if using, together. Pour into ziploc bag and add steak. Turn to coat steak thoroughly. Refrigerate for up to 3 hours.
- Add steak to skillet or grill over medium high heat. Salt and pepper to taste. Cook until your preferred doneness. Let it rest for a few minutes before slicing to let juice redistribute.
- Mix together softened butter and minced garlic cloves. Spread over sandwich rolls and top with provolone cheese. Bake in preheated 350 degree oven until cheese is melted.
- Slice steak and avocado and put a generous helping in each sandwich.
If you’re cooking for a group where some want rare and others want well-done. Cook the meat rare. Add the rare slices of meat to the buns before you toast them. They will finish cooking while the cheese melts. Then add the rare slices to the already toasted buns.
If you’re feeling extra adventuresome or just have some extra time – caramelized an onion or two as an extra flavorful topping. Delicious!