Saturday, February 19, 2011

Steak and Biscuits

I'm generally not a big fan of sandwiches.  Nothing against them, per se, they're just not very... exciting.  But it was Friday night, and I was just in the mood for a sandwich.  On a biscuit.

Don't ask me.

And since it makes no sense to get all giddy over massive grocery savings if you let the stuff sit around and go bad, I thought I'd start with a package of 'cubed steaks' I had gotten for pennies.

Biscuits, gravy and chicken fried steak (which I would have normally made with this) kind of evolved into something a bit different.

The Pioneer Woman site gave me a good starting point.  Her 'Cowboy Food' section offered up a couple of items (using tenderized round steak), and I combined the two, added a bit of my own and came up with what I think I would consider the best use for this particular cut of meat.

This wasn't, by the way, easy to eat.  At least not in sandwich form.  The biscuits, hot out of the oven, were too flaky to hold up well (not that that's a bad thing).  So on round two (and yes, there was a round two), I went for an open faced application and used a fork.

Round Steak Sandwiches

1/2 cup flour
1/2 tsp garlic powder
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
1 lb tenderized round steaks
1 Tbs olive oil
2 Tbs butter, divided
1 small red onion, cut into slices
1 1/2 cups crimini mushrooms, cut into slices
1 Tbs Worcestershire sauce
2 Tbs Sherry (you could also use bourbon, brandy or another kind of whiskey)

Combine flour, garlic powder, peppers and salt on a shallow dish or plate.  Dredge the steaks in the mixture and allow to sit while heating a frying pan (I used cast iron) on medium.  Add olive oil and 1 Tbs butter.  When butter melts and begins to sizzle, add steaks to the pan.  Cook until browned, about 3 or 4 minutes, then flip over and brown the other side.  Remove to a plate.

Add onion and the remaining Tbs of butter to the pan.  Cook until onions begin to soften, then add mushrooms.  Continue to cook and stir until the mushrooms begin to brown.  Meanwhile, cut steaks against the grain into strips.

Add steak strips to pan with onions and mushrooms and top with Worcestershire sauce and Sherry.  Cook just long enough for liquid to evaporate somewhat.

Cheddar Black Pepper Biscuits
Adapted from Ina Garten's recipe

2 cups flour, plus more for dusting board
1 Tbs baking powder
1 1/2 tsp kosher salt
1/2 - 1 tsp freshly ground black pepper
12 Tbs (1 1/2 sticks) cold unsalted butter, diced
1/2 cup buttermilk
1 egg, slightly beaten
1 cup grated sharp Cheddar

Preheat the oven to 425º.

Place flour, baking powder and salt in a mixing bowl. Add the butter and mix with a pastry cutter until the butter is the size of peas.  Stir in cheese.

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. Add to the flour mixture and mix only until moistened and the dough begins to come together.
Dump out onto a floured surface and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp knife, cut the dough lengthwise in half and then across about every 2 - 3", making rectangles. Transfer to a sheet pan.  If desired, brush with a bit more buttermilk and sprinkle with a bit of sea salt. Bake for 20 to 25 minutes (although I don't think mine took this long to bake, but oops, I forgot to set the timer), until the tops are browned and the biscuits are cooked through. Serve hot or warm.

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