1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 sweet skinned onion, sliced very thin
1 pepper of choice (optional – orange or red bell is milder than green.)
1 1/2 pounds lean beef tenderloin or sirloin, ask butcher to slice the meat very thin (or slice very thin while half frozen—much easier to slice thin)
1 teaspoon salt
Freshly ground black pepper or Canadian Steak Seasoning
8 oz. cream cheese
4 soft fresh bakery hoagie rolls, split 6 to 8 inches long each, split lengthwise
Heat a medium saucepan over medium heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and peppers. Cook stirring occasionally, 5 minutes or until onions are soft and caramel in color.
Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, mix in the onions and peppers, sprinkle them with salt and pepper. When all of the steak is cooked, add cream cheese, turn off heat and cover for 5 minutes. Stir occasionally to mix the cheese in. The heat from the meat and onions will melt the cheese. Pile the meat and onions into rolls on top of the cheese.
2 Jones Creek Beef New York Steaks
1 pound baby red-skinned potatoes, cut in half
3-1/2 ounces fresh pearl onions, unpeeled, cut in half
1 pound asparagus, trimmed
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt
3 cloves garlic, minced
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1/2 teaspoon lemon peel
1/2 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)
Place potatoes in microwave-safe dish. Cover and microwave on HIGH 2-1/2 to 3 minutes or until crisp-tender. Let stand 5 minutes to cool slightly. Thread potato halves onto 10 to 12-inch metal skewers. Thread onion halves onto separate metal skewers.
Combine Rub ingredients; reserve 2 teaspoons for garnish. Press remaining herb mixture evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals; arrange potatoes, onions and asparagus around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill potatoes and onions 5 to 10 minutes (gas grill times remain the same) or until golden brown and tender; grill asparagus 6 to 10 minutes (covered, 8 to 12 minutes on gas grill) or until crisp-tender, turning occasionally.
Remove potatoes and onions from skewers; peel onions. Combine potatoes, onions, lemon juice, and oil in large bowl. Toss to coat. Season with salt, as desired.
Carve steaks into slices. Season with salt, as desired; sprinkle with reserved herb mixture. Serve steaks with grilled vegetables.
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