If you didn’t notice, it’s summer. Officially summer, finally.
I know, according to the calendar it “formally” started about a month ago, but around here it didn’t really feel like summer, it was rainy, it was cold (or my idea of cold which is anything below 85 degrees), it was not summer. But, thankfully Mother Nature has blessed us with beautiful weather as of late, so now…..
It’s time to sip crisp white wine while watching the sun set.
It’s time to spend all weekend near a body of water.
It’s time to relax.
It’s time to grill…
My favorite part about summer is being outside and even though I don’t do the grilling in our house, I’m more than happy to be a grill assistant, going back and forth with marinated meats, clean plates, and just generally taking a back seat and enjoying the warmth and sun in our backyard.
Typically, when we grill, it’s my night off from cooking a big meal and Kevin does the bulk of the work. I usually just step back; make a couple quick sides to go with whatever we may be having and let him do his thing. But today’s dish was a solid effort from both parties. I made the marinade for the steak and toppings for our sandwiches and Kevin did all of the grilling.
Now, there are a few flavor combinations I’ve put together over and over and that I can’t get enough of. Some of them being:
Goat Cheese and Balsamic Vinegar
Red Peppers and Feta Cheese
Prosciutto and Melon
Chocolate and Peanut Butter
Brown Butter Onions
Do I need to say more??
I have oodles of plans for these three ingredients in the next couple of weeks, but first up are today’s steak sandwiches. The steak is marinated in a simple concoction of balsamic vinegar, garlic and honey then grilled until medium rare, sliced and piled high on a crisp hoagie roll.
Peaches are grilled, sliced, piled onto the steak, and then topped off with copious amounts of triple crème brie cheese and brown butter onions. Everything is set back on the grill until the cheese is oozing down the sides and you can’t stand to just wait and look at it anymore…
If you can manage to not inhale it straight from the grill, take the time to dot a tiny bit of balsamic vinegar over the whole thing before smashing the two pieces of bread together for the perfect bite.
- 1 pound steak (tri-tip, strip, flank, skirt)
- ⅓ cup balsamic vinegar
- 1 tablespoon honey
- 1 garlic clove, grated
- Salt and pepper
- ½ large onion, sliced
- 1 tablespoon butter
- ¼ teaspoon salt
- 4 peaches, cheeks cut off
- 5 ounces brie cheese
- Balsamic vinegar for drizzle
- 4 hard hoagie rolls
- In a shallow dish combine balsamic vinegar, honey and garlic. Add steak, marinate for 1-2 hours.
- Make Onion: In a small skillet over a medium-high heat add butter, swirl the pan until the butter turns slightly brown and smells nutty. Immediately add onions and reduce the heat to medium-low. Cook onion until soft, about seven minutes. Set aside.
- Remove steaks from marinade, season with salt and pepper then grill steaks to a medium rare, we used tri-tip and it took about five minute per side. Let rest five minutes before slicing. Slice thinly against the grain, set aside.
- Grill peaches about five minutes, or just until they are slightly soft and have grill marks. Cut each cheek into slices.
- Split your hoagie roll in half, but don’t cut all the way through. Pile steak on the bottom of bread, top with sliced peaches, then onions and dot with brie cheese. Place the sandwiches over indirect heat on the grill, shut the lid and wait for the cheese to melt.
- If desired drizzle sandwiches with a tiny bit of balsamic vinegar and chopped parsley before serving.