Steak Remoulade Sandwiches2 Tbsp light mayo or salad dressing1 tsp finely minced cornichons or whole sweet pickles 1/2 tsp drained cpaers, chopped 1/4 tsp lemon juice Dash freshly ground pepper 1 8oz boneless beef top loin steak, cut 1" thick 1 tsp prepared garlic spread or 1 tsp bottled minced garlic 1 large yellow sweet pepper, cut lengthwise into 8 strips 2 French-style or Kaiser rolls, split and toasted 1/2 cup arugula or spinach leaves For Remoulade, in a small bowl, combine the mayo dressing, cornichons, capers, lemon juice and black pepper. Cover and refrigerate until ready to serve. Trim fat from steak. Pat steak dry with paper towels. Using your fingers, rub the garlic spread over steak. Sprinkle with additonal freshly ground black pepper. To Freeze: Freeze rolls until ready to use or buy fresh one's when ready to eat. Freeze uncooked steaks rubbed with garlic and pepper in plastic baggies. Keep Remoulade in the fridge in a jar or tupperware. To Reheat:Thaw steaks and then grill until cooked. Slice steaks into 1/4" thick slices. Spread remoulade on top and bottom of rolls. Fill with steaks, peppers and arugula. |