Makes 2 sandwiches
- 4 small thin tender steaks, score the meat lightly on both sides
- coarse salt and freshly cracked black pepper
- good pinch of garlic powder
- 1 tbsp olive oil
- fresh sour dough bread, sliced into 1-inch slices (need 4 slices)
- 2-4 thin slices of cheddar
- 1 medium ripe tomato, sliced thin
- red leaf lettuce, washed and ready (can substitute other lettuce)
- mayonnaise (can use low fat)
- grainy mustard (optional)
- 8 olives, no pitts (and toothpicks)
1. Preheat a large cast iron skillet, on medium high heat. Take the steaks and lightly score the meat on both sides with a sharp paring knife. Make sure not to make slice marks too deep, you don't want to rip the meat. Season the steaks with salt, pepper, and garlic powder on both sides; but make sure not to over salt the meat.
2. Drizzle the skillet with oil and sear the steaks on both sides. Each side should only take about 3-4 minutes. Steaks should be thin and tender enough to cook quickly. When you're finished cooking, turn the heat off and tent the meat with foil and let it rest for a minute. Meantime, while the steaks are cooking, lightly toast the sour dough bread.
3. Sandwich assembly: On the lightly toasted bread, place a slice or two of cheddar cheese, then two cooked steaks, thinly sliced tomato, and the lettuce leaves. On the top slice of bread, spread with mayo and good quality grainy mustard (if using). Cut the sandwich in half.
Then take two toothpicks and skewer two olives on each, spear through the middle of each sandwich half. Do the same for the other sandwich. Serve with fresh carrot sticks, and cucumber/pickle slices. Goes good also with crispy french fries or chips! Yum!