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Mr. Bob's Steak Sandwich




Source of Recipe


Murphy's Grill


List of Ingredients




For the beef:

4 6-ounce ball-tip beef sirloin steaks

Cajun seasoning spice

For the garlic bread:

1 French baguette cut into four 6-7 inch pieces and sliced in half lengthwise

2 ounces shredded Parmesan cheese

1/2 teaspoon paprika

1 teaspoon dried parsley flakes

1/2 teaspoon garlic powder

Melted salted butter

For the Bearnaise Sauce:

3 egg yolks

1/2 teaspoon lemon juice

1 cup clarified butter

Dash of Tabasco sauce

1/2 teaspoon minced fresh tarragon

Salt and white pepper to taste

Warm water if necessary

For the garnish:

1 tomato, sliced


Recipe



Start by making the bearnaise sauce, because this is the best part of this sandwich. Blend egg yolks and lemon juice. Using double boiler, whisk eggs over medium-low heat until creamy in texture (you should be able to see fingers of yolks held together if dripped upon surface of mixture) about six minutes. Do not let eggs get to scrambled texture.

While continuously whisking, add clarified butter slowly. This will thicken sauce even more. If too thick, add warm water slowly. Once all butter is added and consistency is where you want it. Add tarragon, Tabasco, and salt and pepper to taste. Add more lemon juice if needed as well.

For garlic bread, blend Parmesan cheese, paprika, parsley and garlic powder.

Butter open faces of baguettes and sprinkle garlic bread mixture evenly over butter. Lightly press mixture into bread and reserve for later.

Using outdoor charcoal grill or inside grill, season steaks with Cajun seasoning and grill steaks to desired doneness.

Just before steak is done, toast garlic bread and top one side with sliced tomato, and bearnaise sauce. Once steak is done, remove and slice as thinly as possible (against the grain). Place steak on bread, top with other side of bread, cut in half and enjoy!


Serves: 4