Balsamic Steak with Whipped Blue Cheese

Russ and I made another steak sandwich. I'm not sure how we got there twice in like, two weeks, but it happened and it was beautiful.

We went a slightly different route this time, though not by much.
Enjoy this update, new and improved, Open-Faced Steak Sandwich.

Balsamic Steak with Whipped Blue Cheese

1 loaf sourdough bread
8 oz or so ribeye, finely sliced
1 tbsp Worcestershire sauce 
5 tbsp Balsalmic Vinegar
2 tbsp red wine
1 tsp organic jam (preferably raspberry or blackberry)
2 tbsp Oil from sun-dried tomatoes
1/4 cup sun-dried tomatoes
1/2 cup chopped onions
5 garlic cloves, smashed/minced
1 chipotle in adobo sauce, chopped
1/2 cup bell pepper, chopped
assorted peppers from the antipasto bar!
1 sweet potato, sliced
1/2 tbsp rosemary
3 tbsp olive oil
2 tbsp butter
1 tsp garlic powder
2 tsp italian seasoning
fresh basil, chopped
pepper
salt


If your bread needs baking, bake as per baking instructions!
Then, after cooling, (or when you first take it out of the bag, if already baked) slice it and place 2-4 slices on a baking sheet. Melt the butter and mix in 2 smashed/minced garlic cloves and a teaspoon of italian seasoning before spreading it over the sliced bread. Then, place the bread into the oven for 5 or so minutes to toast!





TO MARINADE THE STEAK:
Take your sliced steak and place it in a bag. But the Worcestershire, 3 tbsp Balsalmic, and oil into the bag. Add 1/4 cup of the chopped onions, 1 smashed garlic clove, and half of a chopped chipotle pepper. Sprinkle in salt and pepper, seal the bag - letting out the extra air, and move the steak around to spread the marinade around evenly.

SWEET POTATOES:
First, wash/slice your sweet potato. Leave the skin on for added nutrients! Place the sweet potato slices into a bowl or Tupperware container. Pour two tablespoons of olive oil, the rosemary, garlic powder, teaspoon of italian seasoning, and chopped fresh basil on top. Add salt and pepper. Mix to coat evenly!

Fry 'em up with the remaining tablespoon of olive oil OR bake at 450 F for about 20 minutes, flipping occasionally until tender and golden brown.

NEXT:
Personally, I like to cook things in their marinade. So, to cook the steak, I put a little butter in the bottom of the pan just so that i'm not putting meat on a completely dry pan. Then, I put a couple of slices of steak, along with a bit of the marinade, into a pan on medium heat and cook for about...3-5 minutes? I flip my steak often, so as to heat thoroughly and evenly, but I don't cook it for long because I like mine still alive and kickin! If you like your steak cooked well, keep flipping and cooking until it's to your liking!

While cooking the steak, take the remaining garlic, onions, chipotle, and all of your chopped peppers and fry them up, too! We got to use our very first pepper from the garden, too! A good sized banana pepper. I'm going to leave what you fry them in up to you. I like to either do the sun-dried tomato oil or butter, but you can certainly use olive oil or vegetable oil or really anything!

BALSAMIC REDUCTION:
Whilst cooking everything, (you can see why it takes two of us to make a simple sandwich!) in a small saucepan put 2 tablespoons of the balsamic vinegar, the two tablespoons of red wine (we used a sweet Shiraz called Jam Jar) and the optional spot of jam. Heat on high and whisk throughout the boiling process! Watch the saucepan, the mixture will reduce roughly by half. Heat until syrup-like or until reduced by about half!

WHIPPED BLUE CHEESE:
1 cup heavy whipping cream, very cold!
1/3-1/2 cup blue cheese
1/5 tbsp butter, softened.


This can be made plenty ahead of time and kept in the refrigerator for about two days. 


Place all ingredients into a bowl and whip until desired consistency! Even though the whipping cream needs to very cold, the blue cheese and butter should be relatively close to room temperature. Don't leave the blue cheese out too long though...it's cheese. That stinks. Shouldn't just be hanging out for awhile on your counter!

Let's eat! Take one of your toast slices, put some sweet potato fries on top, then a bit of steak, the peppers and onions, a drizzle of balsamic reduction, and finish with a dallop of whipped blue cheese! I recommend a napkin or a knife and fork...or all three.