Balsamic Steak Sandwiches

I got this awesome recipe out of a magazine called Real Simple. It is the greatest magazine that I've ever read for sure! The only thing I changed about this recipe is the bread and the cheese. They suggested blue cheese, which I'm sure is great, but I'm not a fan, so I went for another white cheese--Provolone!

You need:

1. 2 lbs strip steak
2. 1/2 large purple onion, sliced
3. 5 roma tomatoes, sliced
4. 1 tspn salt
5. 1 tspn black pepper
6. 2 tbsp balsamic vinegar
7. 1/2 tbsp extra virgin olive oil
8. 6 slices provolone cheese
9. 6 sandwich rolls (I use Pepperidge Farm Sesame Seed Buns)

You do:

1. Preheat oven to 425F.
2. Line a large cookie sheet with aluminum foil. Be sure the cookie sheet have four sides to keep any liquid from dripping off.
3. Sprinkle the strip steak with 1/2 tspn salt and 1/2 tspn black pepper. Place on one side of the cookie sheet.
4. In a small bowl, mix tomato slices, onion slices, 1/2 tspn salt, 1/2 tspn pepper, balsamic vinegar, and olive oil. Be sure to toss the tomatoes lightly, but coat all the vegetables thoroughly with oil, vinegar, salt and pepper.
5. Pour the vegetables out on the opposite side of the cookie sheet. Separate the vegetables so that all of them will get exposure to the heat.
6. Cook the steak and vegetables in the oven for 6 minutes. When removing it from the oven, allow the steak to sit for 5 minutes before cutting.
7. Meanwhile, open sandwich rolls and place them on a clean cookie sheet. Lay a piece of cheese on each roll. Heat in oven about 3 minutes, or until cheese is slightly melted to roll.
8. Slice strip steak into small strips, about 1/2-inch (think fajitas), or thicker if desired.
9. Divide cut steak, and marinated veggies on each roll. Serve with chips, or fries, or a mixed greens salad.

Nam! Nam!

Colorful Kebabs

This meal could probably be classified as womanized man food! There is steak and potatoes, with some veggies, and it makes a gorgeous plateful! And, by using a less expensive cut of steak, you will save money too!

What you need for kebabs:

1. 1.5 lb London Broil, at least 1" thick
2. Pint of cherry tomatoes
3. 1 medium purple onion (or 1/2 a large one)
4. 1 medium green bell pepper
5. Meat marinade (such as Dale's or Moore's)
6. Salt and pepper (to taste)

What you need for potatoes:

1. 4 medium idaho potatoes
2. butter
3. salt and pepper
4. cheddar cheese
5. green onions, chopped

What you need for squash:

1. 2 pounds yellow squash, sliced
2. 1/2 large white onion, cut into slices
3. 1 teaspoon olive oil

What you do:

1. Wash tomatoes. Set aside.
2. Cut onion into wedges, keeping several layers together in one wedge. Set aside.
3. Cut bell pepper into strips, and then cut the strips in half. Set aside
4. Cut meat into 1" cubes. Set aside.
5. Preheat oven to 400F.
6. Holding blunt end of the skewers, add an onion wedge with the outside purple toward the blunt end. Add one cube of meat. Add bell pepper strip to skewer by folding strip so that the skin faces out. Add another cube of meat, a tomato, another cube of meat. Repeat bell pepper addition. Add another cube of meat. Add wedge of onion so that the purple faces the pointed end, this time. Repeat until all meat and veggies are used.
7. Line cookie sheet with aluminum foil.
8. Place kebabs on cookie sheet, side by side.
9. Sprinkle salt and pepper over kebabs. Don't add too much salt, as the meat marinade has a lot and you don't want to overwhelm the meal with salt.
10. Drizzle meat marinade over kebabs.
11. Place cookie sheet in oven. Cook for 8 minutes.
12. Remove cookie sheet from oven. Rotate each kebab 180 degrees, so that the opposite side is up.
13. Place kebabs back in oven and cook another 8 minutes.
14. Serve immediately with sides.

Potatoes: These are simple baked potatoes. Just pierce each potato several times with a long fork. Place on paper towel in microwave. Cook on hi for 5 minutes. Flip potatoes so that opposite side is up. Cook on hi another 5 minutes. Squeeze slightly to determine doneness. If potatoes are done, they will be very tender. Otherwise, continue cooking in 2 minute increments. Add desired topping. Pictured is butter, cheddar cheese, green onions.

Squash: Heat olive oil on med in large saucepan. Add squash and onion to saucepan. Let cook about 2-3 minutes, stir, and cover. Allow to cook about 10-12 minutes, stirring occassionally.

Nam! Nam!