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...make toast.
...also, you could say that through this experience, at least now I know where my oven's hot spots are. ...or in this case maybe where they aren't. ;)
If anyone else is feeling brave, here's the link to the recipe. It actually is really good, even with "toast" bread, and not the buttery, croissant-like, puff pastry.
...or just a Steak Sandwich with Cilantro Spread. The reason I call it an Upside-Down Sandwich, is because when I made these for the first time over the weekend, I accidentally put all the meat, cheese, etc. on the top half of the bun, and the spread on the bottom half. When Aaron put his sandwhich together, it was up-side down. No, we don't have a picture because Aaron quickly turned it over and I didn't care because we were both way too hungry.
Upside-Down Sandwich
2, 4-oz. Top Round Steaks
1/4 cup Olive Oil
1/2 tsp.-ish garlic powder
1/2 tsp.-ish dried parsley
Generous pinch of Red Pepper Flake
Generous pinch of Kosher Salt
Generous pinch of Black Pepper
1 ripe avocado
1 Tbsp. water
1 1/2 Tbsp. Cilantro pesto.
1 -2 Roma Tomatoes, sliced
4 slices of a good, triple cream cheese, such as Bergenost.
Half loaf of Ciabatta bread.
In a mixing bowl or zip-lock bag, combine your steaks, Olive Oil, garlic powder, dried parsley, red pepper flake, salt and pepper. Let it sit for at least 4 hours at (a cool) room temperature.
Mash, or process until smooth,the avocado and water. Add the cilantro pesto. Set aside.*
Preheat oven to a broil. Slice the half loaf, cross-wise into another half. Then slice the bread into a top-of-the-sandwich half and a bottom-of-the-sandwich half.
Grill up your steaks: Warm your BBQ. Over medium high heat, cook for 6 minutes on one side and 4 minutes on the other side (for medium-well done steaks). Remove from grill and tent with foil for 10 minutes to let rest.
While meat is resting. Sprinkle your tomatoes with a little salt and a little pepper. Grill on each side for about 4 minutes or until you see delicious grill marks.
Assemble your sandwich, by thinly slicing your steak and laying it on the "bottom" half of your sandwich. Continuing layering with a couple slices of cheese and a few slices of tomato. Place all bread, layered and "empty" under the broiler and watch closely for about a minute. Once the cheese is melted and bubbling, remove promptly from the oven. On the top "empty" half, spread generously with avocado spread and top off the sandwich.
Enjoy!
* The cilantro avocado spread, also makes an incredible dip for veggies and pita bread.
If I can find time to whip this up after a super long day, then it MUST be easy.
...and it is.
For one thing, two of the major ingredients are cup-for-cup and at that point, it really is a little of this and a little of that. You just eye-ball everything else, especially if you're familiar with what your measurements look like, when you're not using measuring cups/spoons/etc.
I threw this together last night, in-between getting home from work at 9:15, washing the day's lunch Tupperware and other tidying up tasks, making sure Aaron was taken care of, showering, and being in bed by 10:15. It was so satisfying - nay - EXCITING to think I just made a delicious breakfast to replace my usual, boring, cereal - AND that total prep time took all of 5 minutes.
Chia Seed Pudding:
1 cup Vanilla-Flavored Almond Milk
1 cup Flavored Greek Yogurt*
1/4 cup Chia Seeds
1 tsp. Vanilla
1 tsp. Maple Syrup
Pinch of Salt
Fresh Berries (your pick)
Nuts or Seeds (I used pumpkin seeds in this one)
To start off, whisk together the first 6 ingredients in a medium mixing bowl. Then let sit for 30 - 45 minutes. Stir once more to make sure it's all incorporated. Let sit in the refrigerator overnight.
The next morning, divide the pudding into bowls, topping with your berries, seeds/nuts, and a small drizzle of maple syrup.
Make more... you'll probably want it.
*Personally, I love any of the Greek God's Greek Yogurt. I used the Honey Strawberry for this one.
