I have been gone from my blog for far too long. Much of my time these days is devoted to working our vintage store, Echoes in Old Town Auburn. Much like hobby farming, operating a little vintage shop has long been a dream of mine. I had no idea how much work would be involved. But, I love what I am doing, and feel like I am living another dream.
I have been off for a couple of days and enjoying time at home with my two favorite guys. Yesterday I was able to clear the clutter from the front porch and get it ready for outdoor dining season. Mostly I snuggled with Tucker, napped and watched TV.
This morning I decided to make our favorite garlic steak sandwiches for dinner. This is my attempt at knocking off the recipe from Club Pheasant in West Sacramento. If you like garlic forward, melt-in-your-mouth filet mignon on a bun, this sandwich is for you.
Here is how it’s done!
Start with the steak. Get one filet mignon per person. This sandwich should be easy to eat without fighting to get a bite without gristle, fat or silver skin. Grocery stores trim filets for eating with a knife and fork, working around those things. That does not work for this sandwich. These steaks need a little trimming to be worthy of the garlic steak sandwich.
Grab your sharpest knife and trim off the excess fat and the silver skin. All you should have left is meat and a little marbled fat. I didn’t put my knife in the shot as an advertisement, but I can tell you, “I love these knives!” If you are going to cook, get yourself some knives!
The next thing you’ll want to do is to slice the steaks in half.
Grab a piece of plastic wrap, place the steak on it and cover it over. Use the flat side of a meat clever to gently pound the steak to about 1/2 inch thick.
Season both sides of the meat with salt and freshly ground pepper. Set aside while you make the garlic butter marinade. Oh, yes….
Melt one stick of butter in the microwave, about 30 seconds. Peel and press 6-8 cloves of garlic through a garlic press. You can finely chop it if you don’t have a garlic press.
Add the garlic to the melted butter.
Mix the garlic in with the butter then return it to the microwave for an additional 30 seconds.
The garlic should be cooked and will begin to dissolve. When this happens, set the garlic butter aside to cool to room temperature.
Place the steak into a plastic zip top bag and pour the garlic butter over it. Gently squeeze the air out and knead the bag until the meat is covered in the butter. Marinate from at least one hour up to overnight.
Heat your grill to hot and grill the meat until medium rare. If you over cook the steaks they will get tough. Be careful when grilling because the butter causes quite a flare-up, but that adds the flavor and crispy grill marks!
Serve the steaks on a buttered roll or bread that has been toasted on the grill. Be careful to choose bread that is not too big or overpowers the meat. These are great on thick, soft white bread.
I served the sandwiches with homemade, double-fried French fries. It was the perfect side dish for this buttery sandwich.
Thanks to everyone who still visits The Egg Farm! I think I have my life organized enough now to get in more blogging, recipes, and stories about chickens!