Bistro steak sandwiches, corn on the cob, and summer salad
This is a great way to turn leftover weekend steak into a beautiful weeknight meal that is both easy to prepare and elegant.
Bistro steak sandwiches
Crusty sourdough bread, horseradish aioli, lemon-dressed arugula, and shaved Parmesan are there perfect complements to thinly sliced medium rare NY strip.
Corn on the cob
The sweetness of summer corn means the best preparation is simple. This weeknight approach is quickly boil and then douse in melted butter and topped with flaky salt and fresh ground pepper.
Summer salad
Lettuce, broccolini crowns, shaved asparagus, thinly sliced radishes, and early tomatoes with a lemon Dijon vinaigrette.
Ingredients
Bistro steak sandwiches
Three one inch New York Strip steaks, cooked medium rare
Two cups arugula
Parmesan
6 oz cream cheese, room temperature
Two heaping tablespoons mayonnaise
1/4 cup prepared horseradish
Spring onions, thinly sliced
One whole lemon, zested and juiced
Maldon salt
Black pepper
Loaf of Madison MSCO Sourdough bread, sliced
Weeknight Corn on the cob
6 ears of corn, husks and strings removed
Salted butter
Maldon salt
Black pepper
Summer salad
Head of lettuce, cut into thick ribbons
Half bunch of radishes
One bunch of asparagus, shaved with a peeler
Broccolini heads (leaves and stems removed)
Cherry tomatoes
Whole lemon, juiced
Dijon mustard
Olive oil
Maldon salt
Black pepper
Sunflower honey
Recipe
Put the steaks into the freezer for ten to twenty minutes to make it easier to slice thinly.
Start a pot of heavily salted boiling water for the corn on the cob.
Make the horseradish sauce by mixing together the cream cheese, mayo, prepared horseradish, lemon zest and juice, spring onions, salt, and pepper. Set aside to let the flavors meld.
Make the salad dressing. Mix together 1/4 cup olive oil, 1 tbsp Dijon, 1 tbsp sunflower honey, juice of a whole lemon, Maldon salt, freshly ground black pepper.
Prep the veggies: Slice the lettuce, thinly slice radishes, shave the asparagus, trim off the broccolini heads, thinly slice spring onions, and remove the corn husks.
Make the salad but without the dressing.
Shave the Parmesan and remove the steak from the freezer and slice thinly.
(Optional) Toast the bread slices in a toaster oven with shaved Parmesan on half the slices.
Add the shucked corn to the pot of boiling salt water and boil for three minutes. Remove to a platter, top with butter, salt, and pepper, and lightly cover with tin foil.
Assemble the steak sandwiches or let people make their own. Spread the horseradish sauce on the side of bread without the cheese and add a handful of arugula on top of the sauce. Add the steak slices to the side with cheese. Bring them together and serve on a platter or plate individually.
Toss the salad. Add some tongs to the bowl.
Serve it all.
