Steak Sandwich…Knife and Fork Required

  • Yield : 4 servings
  • Prep Time : 12m
  • Cook Time : 14m
  • Ready In : 26m
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  • 1 sheet puff pastry, defrosted, kept chilled (recommended brand: Pepperidge Farm puff pastry sheets, 1 box comes with 2 sheets 9 1/2 by 9 1/2 inches)
  • Salt and pepper
  • 1 1/2 to 2 pounds beef skirt steaks
  • 2 tablespoons extra-virgin olive oil, plus some for drizzling
  • 2 cloves garlic, chopped
  • 2 springs rosemary, leaves removed and finely chopped
  • 1 small bunch thin asparagus
  • 1/2 cup crumbled blue cheese
  • 1 large bunch arugula, trimmed of stems, cleaned and roughly chopped
  • 3 tablespoons balsamic vinegar, eyeball it


Step 1

Preheat oven 400 degrees F.

Step 2

Preheat a grill pan or outdoor grill on high. With a sharp knife, cut the thawed but chilled puff pastry sheet in to 4 squares and arrange on a cookie sheet and sprinkle with a little salt and pepper.

Step 3

Cook the puff pastry according to package directions, or until golden brown all over, about 12 to 15 minutes.

Step 4

While the puff pastry is cooking, season the skirt steak with extra-virgin olive oil, garlic, rosemary, salt and pepper. Grill meat 3 to 4 minutes on each side. Remove meat and let it rest 5 minutes to allow juices to redistribute.

Step 5

While the steak is cooking, trim the woody ends off a small bunch of asparagus. Drizzle with extra-virgin olive oil and season with salt and pepper. As soon as the steak is off the grill and resting, add the asparagus to the grill.

Step 6

Grill the spears turning frequently until the asparagus is tender, about 4 to 5 minutes. Remove the asparagus from the grill and cut into large 2-inch pieces.

Step 7

In a bowl, toss together the grilled chopped asparagus, crumbled blue cheese, and chopped arugula. Season the mixture with balsamic vinegar, salt and pepper.

Step 8

Slice the rested steak thinly across the grain. Top each golden brown puff pastry square with some steak slices. Top the steak with the asparagus salad and serve.

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