Steak and Seitan Sandwiches

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We have been going non-stop.  A is directing the musical at her high school and getting home around 8 every night.  Z is jetting home after work to put those hours into his freelance work and all of this amounts to eating a lot of leftovers.  We defrosted some pesto we had made, we fell back on one of our favorite fall backs (Trader Joe’s Veggie Nuggets), and we skipped designing new drinks.

That said, we decided that we needed to make time for a nice, fresh, homemade dinner and so we asked ourselves the obvious, what are we craving?

Z — skirt steak

A — avocados

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Classic.

The solution: Steak/Seitan Sandwiches with avocados and an avocado aioli of sorts.  We served it on delicious bread, with full glasses of one of our nice Sonoma Pinots (we may have had a side of brussels sprouts) and ended our night by watching the Knicks kill the Pistons.  The sandwiches stand on their own, without the Knicks (and the win), the cumulative stress and the nice wine.  So, give them a shot any night when you’re looking for something relatively simple and hearty.

 

Avocado Aioli**

(Adapted from Food and Wine)

1/3 of a jalapeno

1/3 of a small shallot

1 tbsp minced garlic

2 tsp lemon juice

2 tsp lime juice

1 avocado

2 tbsp and 2 tsp sour cream

Salt and Pepper to taste

 

Mince the jalapeno, shallot and garlic.  Juice the lemon and lime.  Mash an avocado.  Combine.  Add the salt and pepper to taste and then lather onto anything for some extra deliciousness.  (**We made an alternate version of this that replaced the sour cream with mayo and dropped the shallot and jalapeno.  It was simpler, but also delicious.)

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Skirt Steak 

1 lb skirt steak

1 bell pepper

1 medium onion

1 tbsp olive oil

3 tbsp worcestershire sauce

1 tsp hot sauce

1 tbsp butter

fresh ground pepper to taste

 

Thinly slice the onions and the peppers.  Put a tbsp of olive oil in a large sautee pan and soften the onions and the peppers.  Add the worcestershire sauce and hot sauce and allow veggies to cook over low and soften for about 10 minutes.

In the mean time, slice the skirt steak into thin strips.  Then toss it in with the veggies and turn up the heat.  Add the butter after a few minutes.  Coat the meat and allow it to cook for another minute or two.  Add some fresh ground pepper serve on top of the avocado aioli with some extra avocados and enjoy!

 

Seitan

1 lb seitan

1 bell pepper

1 medium onion

1 tbsp tamari

1 tsp hot sauce

1 tsp pressed garlic

1 tbsp butter

This is just like the meat recipe except that the seitan needs to cook longer and the worcestershire is replaced with tamari and garlic to keep it vegetarian.  So, slice the peppers, onions and seitan.  Add the oil into a sautee pan and soften the peppers and onions.  Add the tamari, hot sauce and garlic and then immediately add the seitan and allow it to cook for about 15 or 20 minutes.  Add the butter about a minute before serving.

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