Steak Sandwiches

_MG_6105Usually when I order a sandwich, I tend to go for something covered in cheese and with a salty-sweet component, or the classic ham & butter combo. But after having steak for dinner one night, we were faced with the dilemma of what to do with leftovers the next day: and what better way to use up leftover steak – admittedly, not a terrible problem to have – than make steak sandwiches? _MG_6106 We also happened to have leftover brussels sprouts slaw which I thought would provide a nice crunchy contrast to the juicy steak. But the real star of the sandwich is the garlickly, tangy aioli – a perfect foil to the crunchy bread and succulent meat. Serve with chips and pickles for an easy dinner or picnic lunch (is it feeling like spring anywhere else? Everyone in NYC is delirious with happiness that it's finally more than 40 degrees)._MG_6112

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Steak Sandwiches (serves 2-3)

1 steak (cut of your choice), cooked medium-rare and cut into 1/4-inch slices

1/2 baguette, cut into 2 pieces and sliced in half lenghtwise

Slaw (I used this one with brussels sprouts, but you could also use something like this)

For aoili:

1/4 cup mayonnaise

2 tablespoons whole grain dijon mustard

1 clove garlic, finely chopped

If your steak isn't already cooked, heat a cast-iron pan over high heat until searing hot, about 5 minutes. Preheat broiler. Add 1 tablespoon canola or vegetable oil and heat until smoking, then add steak (well-seasoned with salt) to pan. Cook until there is a nice crust on one side, about 5 minutes. Don't touch it before that. Flip steak, then add 2 tablespoons butter on cooked side. Place steak under broiler, and cook until medium-rare, 5 minutes. Let rest for 10 minutes in pan, then thinly slice.

Meanwhile, toast bread. Slather aioli on both sides of bread, then place slices of steak on sandwich and top with a generous helping of slaw. Serve immediately.

 

Juniper-Spiced Venison with Brown Goat Cheese Sauce

_MG_4924It's always hard to come back after a vacation, isn't it? After several shortened weeks from being in Minnesota and then from the holiday, I jumped right back into work on Monday and didn't really slow down until yesterday afternoon. It was a lovely week though, with an outdoor performance by the NY Philharmonic, a screening of Ferris Bueller's Day Off in my favorite park that included a spontaneous dance party, dinners with friends and, of course, some delicious food. Not a bad way to spend a week in New York, even if it feels like it's 100 degrees. _MG_4907 _MG_4910

Venison is not really what you think of as a summer dish; it always seems more suited to a cozy fireside meal than a summer dinner al fresco. However, when I was home, my dad had some excellent venison that was begging for a special occasion, and we decided that our whole family being together was the perfect excuse to try it. The venison was perfect, especially when we used this lovely recipe from the cookbook New Scandanavian Cooking. If you can't get venison, flank steak would be a lovely substitute. _MG_4911

 

 

 

 

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A couple of notes: gjetost, or brown goat cheese may be hard to find. If you can't find it, a smoked gouda or other pungent cheese would also be good. Additionally, we didn't have any lingonberry preserves on hand, so we quickly cooked some cranberries down with a little sugar, which was just as delicious.

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