Tailgate Thursday (Yes, but do the Ohio State fans care? Edition)


If you’re like me, every activity you’ve taken part in has been in the context of; what does this mean to Ohio State?  The answer has hopefully been nothing. 


A few weeks ago (Illinois) I was sure we were having steak.  Now I’m positive we’re having steak.  Sometimes Tailgate Thursday veers into the territory of “yeah, that looks great, but how in the hell am I going to make that for a game?”  Not this week.  These steak sandwiches can be prepared in advance or at the stadium, and they are a guaranteed hit.  These have been one of my all-time favorites since I was a kid, and they come out at my house at least three or four times a year.  I escaped the clutches of the evil Paul Prudhomme a few years ago with my own blackening seasoning, but other than that, what you see is pretty much what you get.

1 flank steak, about 1 1/2 pounds

4 ounces butter

3-4 tablespoons Chef Paul Prudhomme's Blackened Steak Magic

8 strips crisply fried bacon


Step 1.  Melt the butter in the microwave.  Pour about half of the melted butter over the top of the flank steak and, using a pastry brush, evenly coat the entire top surface of the steak with the melted butter.  Sprinkle 1 1/2-2 tablespoons of the Blackened Steak Magic evenly over the top.  Set aside, 15-20 minutes, for seasoning to absorb moisture.


Step 2.  Place the flank steak, 8" under preheated broiler and cook for 12-15 minutes.  The top of steak will be golden brown and butter will be bubbly.  Remove from oven, coat second side with butter and Blackened Steak Magic and repeat broiling process on second side.


You can always test for doneness using an instant read meat thermometer.  Insert the thermometer halfway into the center and remove the steak from the oven when it reaches an internal temperature of 140-142 degrees.  I recommend starting to test for doneness about 8 minutes into the second side broiling process.  After you remove the steak from the oven:  cover it and the pan with foil and allow it to rest about 10 minutes prior to slicing and serving:


Step 3. Using a large chef's knife, slice the steak, as thinly as possible (or as thin or thick as you want it), across the grain, remembering to hold the knife at a 30 degree angle.  Each slice of steak will be coated with a very flavorful, almost gravy-like in texture, butter and spice mixture. 

Step 4: Sandwich Assembly - Firstly, I highly recommend toasting or grilling the rolls, but that choice is yours.  I like to use 10" hoagie or sub rolls.  One large flank steak will make 4 hearty sandwiches. 

If you like cheese on your sandwich, put it on first.  The warm roll will "commence it to melting".  I'm using a soft cheese called Cambozola, which is a triple-cream blue cheese that is made from cow's milk with a very smooth, creamy texture and rich taste. 

Next comes the crisply fried bacon.  Two thick slices will do nicely.

Now for the meat.  Put on as little or as much as you like.  I find that 8 slices works nicely.  You can eat now, or:

At this point, you can prepare these sandwiches a couple of hours in advance.  Simply wrap them in some foil and reheat them in a 325 degree oven or on your grill for about 10-15 minutes.

Here is your final product;

Oh, and you know what will go great with this.  This Macaroni and Cheese;

Take a look over at Kitchen Encounters and see how to make it. 

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