Wednesday, September 17, 2008

BBQ Beef Sandwiches

I tried out this recipe for the first time tonight and we LOVED them. I've never liked or eaten coleslaw but loved this mustardy version mixed with the sweetness of the barbecue sauce. The best part about this meal (besides the deliciousness) is that it takes 15 minutes to cook! Can't beat it!
BBQ Beef Sandwiches
From Every Day with Rachael Ray
May 2008


3 tablespoons honey mustard (I don't like honey mustard, so I used plain old yellow. I added a pinch of brown sugar to add a bit of sweetness)
2 tablespoons apple cider vinegar
5 tablespoons extra-virgin olive oil
One 16-ounce bag coleslaw mix
Salt and pepper
One 1 3/4-pound boneless sirloin steak, thinly sliced crosswise
1/2 cup barbecue sauce
4 kaiser rolls, split and toasted

1. In a large bowl, whisk together the mustard and vinegar, then whisk in 3 tablespoons olive oil. Add the coleslaw mix, season with salt and pepper and toss.

2. In a large, heavy skillet, heat 1 1/2 tablespoons olive oil over medium-high heat. Add half of the steak in a single layer and cook, turning once, until barely pink, about 2 minutes; transfer to a plate. Repeat with the remaining 1/2 tablespoon olive oil and steak. Return the first batch to the skillet and stir in the barbecue sauce until heated through, 1 to 2 minutes.

3. Pile the meat onto the roll bottoms and mound some slaw on top. Set the roll tops in place.

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