Grilling Goodness….

One of my favorite things to grill is

Smoky Steak Sandwiches with Peppers!

I wanted to share the goodness with you since we have fully launched into grill season.

I have discovered Williams Sonoma’s new spices and seasonings!  Wow!  I do not cook with a lot of salt—but when I found Hickory Smoked Sea Salt at Williams Sonoma last  year……yikes!  I open the jar just to smell it and I get warm fuzzies.  It takes me to the mountains in the fall—the smell of woodsmoke on a nippy morning…….. OK, OK—the recipe.

I have wanted to experiment with this wonderful, new seasoning……last summer I tried this new recipe for our dinner!  All I can say is YUM!  Super easy recipe and well worth it…….be sure to give it try this weekend.  I served it up with Cheddar Scones and a salad, with fresh blackberries for dessert.

Smoky Steak Sandwiches w/ Peppers & Onions

1 large red onion, sliced into strips

1 large red bell pepper, sliced into strips

1 large green bell pepper, sliced into strips

4 tbs. olive oil

Hickory Smoked Sea Salt, to taste {Williams Sonoma}

Freshly ground pepper, to taste

2 lbs. thinly sliced New York strip sirloin

6 French sandwich rolls, sliced lengthwise leaving one side intact

12 slices provolone cheese

Directions:

Place a grill pan or grill wok on a medium-high grill and warm it up.

Stir together the onions, peppers, and 2 tbs. olive oil in one bowl. Season with the Hickory Smoked Sea Salt. {Did I tell you that this smells divine? Be sure to take a big whiff.}

In another bowl stir the sliced steak with the other 2 tbs. of olive oil. Season with the Hickory Smoked Sea Salt {Just so you know, this stuff smells incredible} & the freshly ground pepper.

Transfer the onions and peppers to the grill pan and cook for about 10 minutes, or until they are brown and soft.  Be sure to stir and toss as you are cooking them. {You could whiff the Hickory Smoked Sea Salt while this is happening……}

Put peppers & onions into a bowl and cover with foil to keep warm.

Transfer meat to the grill pan in two batches.  Cook each batch about 5 minutes or until brown.

Return all meat and veggies to the pan and stir to combine–cook for just a couple of minutes. {No time for whiffing, here…you’ve got to be quick!}

Place rolls on the grill cut side down to toast {oops! I was so busy whiffing the salt that I cut them all the way through.}

Take rolls off the grill and place on foil.  Put meat and veggie mixture onto roll and then add 2 slices of provolone cheese.

Make a little ‘boat’ out of the foil.

Once all sandwiches are ‘boated’ place them onto the grill to melt the provolone {YUM!} about 3 minutes. {You could take a quick whiff…}

Take one more whiff of the Hickory Smoked Sea Salt before you put it away—and serve dinner!

Enjoy~

Sharing the whiffs with:  Skip to My LouTip JunkieToday’s Creative BlogNot JUST a Housewife,  Blue Cricket DesignThe Shabby Creek CottageWhipperberryThe Idea Room,  Between Naps on the PorchFrench Country CottageThe Lettered CottageThrifty Decor ChickFunky Junk InteriorsAt the Picket FenceMy Uncommon Slice of SuburbiaCommon Ground,  DIY ShowoffHome Stories A to Z a.k.a. DesignSomeday CraftsOrganize and Decorate Everything,  Making the World CuterCraftomaniacCarolyns HomeworkTatertots & JelloSerenity NowNo Minimalist HereSavvy Southern Style, Coastal CharmMy Romantic HomeRedouxWe Are That FamilyThe Charm of HomeDelightsome LifeAnything GoesRooted in ThymePositively SplendidCedar Hill RanchElizabeth & Co.Domestically SpeakingThe Power of Paint, Faded Charm CottageMichele Raven DesignsJunk in Their TrunkGingersnap CraftsThe Vintage FarmhouseMy Repurposed LifeThe Rooster & the HenShabby NestFinding FabulousThrifty Handmade DaysBlue Cricket Design, Very Merry Vintage, JAQ Studio, The 36th Avenue

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