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  • Writer's pictureStephanie Toler

Steak & Brie Sandwiches

Wow! When local high-vibe grocery delivery, Mother Earth Food, asked for a Father's Day recipe, I asked my dad what sounded good to him. In true character, he responded with "steak"! So, I decided to class it up a bit with this delicious steak and brie sandwich, complimented with sweet balsamic dressed arugula and caramelized onions. It was delicious!

This meal can easily be made gluten-free with the right choice of bread and dairy-free too. Locally in Asheville, we are blessed to have Dare Vegan Cheese which makes a few yummy types of brie! If you can't find a vegan brie, any vegan cheese is likely to be delicious on this sandwich. My favorite type of bread for this is a crusty loaf like a baguette or batard.

The suggestion is to serve it with a side salad as greens help us to digest meat. A side salad is simple! Toss some greens with extra virgin olive oil and balsamic, then add your favorite toppings. For me, this is grape tomatoes, red onion, and cucumber, Done in a matter of minutes.

But before we get into the recipe, a few tips for cooking steak:

  1. Use cast iron if you can, it will give you the best sear.

  2. The best steak for this is sirloin but a good brine will make any steak you choose tender and flavorful.

  3. Brine your meat! Brining is when you marinade meat in salt water for 30 minutes - 1 day ahead of cooking. While it's optional since many do not plan their meals ahead of time, I never skip this step. While this steak sandwich will be delicious either way, there is still a world of difference in the flavor and tenderness of the final dish.

  4. Bring your meat up to room temperature. That way, you can get a good sear on the outside while still cooking the inside of the steak. If you cook a steak straight from the fridge, you can still get a good sear but the middle will still be cold and raw. Yuck.

And without further ado...

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