Eye can cook: a sandwich worthy of Norris
Inspired by a friend’s obsession with all things Chuck Norris, I created a spicy sandwich that can be made on a tight budget.
Minute steaks are simply thin cuts of beef that cook quickly. Spicy BBQ sauce stores well in the fridge and is great for this recipe, as well as for grilling chicken and brushing on burgers.
“Chuck Norris eats eight meals a day. Seven are steak, and the last is the rest of the cow.”
– www.chucknorrisfacts.com
Roundhouse Kick to the Face Sandwich
For Steaks:
1 tbsp. soy sauce
1/4 cup spicy BBQ sauce
1 tbsp. Dijon or regular mustard
1 tbsp. hot sauce
1/4 tsp. black pepper
2 minute steaks
2 tbsp. olive oil
1 onion, sliced into rings
ground black pepper to taste
2 submarine buns, halved
2 large lettuce leaves, washed
4 slices of tomato
For Spread:
3 tbsp. horseradish (or 1 tsp. wasabi paste)
1/3 cup mayonnaise
1. Before bed, combine soy sauce, BBQ sauce, mustard, hot sauce, and pepper in a plastic zipper bag. Add minute steaks to the bag. Seal bag and mush the mixture around the meat until completely coated. Store in the
fridge overnight.
2. At dinnertime the next day, mix the horseradish (or wasabi) and mayonnaise in a small bowl. Heat the oil in a large skillet on medium heat. When oil is hot, add onions and sauté on medium-low heat for 15 minutes. Add
heat accordingly making sure they don’t burn. If desired, toast submarine buns in the toaster oven to get crispy.
3. When onions are golden, remove from pan and keep warm. Turn heat up to high. Remove minute steaks from the bag and coat both sides with ground black pepper to taste. Lay the steaks in the pan. Cook for one minute on each side for medium-rare.
4. Spread the mayonnaise mixture on both halves of the submarine buns. Place steak and onions on the bun and top with the lettuce and tomato. Serve warm.
Serves 2. Recipe Tip: Instead of buying a whole bottle of soy sauce, save the little packs you get from Chinese take-out.
Check It Out: Journalist Bill Bulford tries a career change. Read about his adventures in Heat: An
Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany.
View all Eye Can Cook recipes at www.theeyeopener.com
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