What a Steak Sandwich!
I had been craving a steak sandwich for some time and decided to cook this Denver Steak Panini for a Friday lunchtime treat.
I ordered the steak from Farmison’s, which is one of the online butchers I regularly use. What I don’t eat regularly is Denver Steak, but after this, I need to question why.
The Denver Steak is a cut taken from the shoulder area of the cow, specifically a section underneath the shoulder blade bone. It is similar to a flank steak, but with a more uniform thickness. You should marinate or tenderized it by pounding, both of which will help the end cook.
You also need to make sure you cut across the grain of the steak when slicing, to ensure the meat is not chewy. The graining is very obvious so nothing to worry about.
Preparation and Cook
About an hour before I wanted to start cooking I got the steak out of the fridge and used a Meat Tenderizer. before adding a little sea salt to season. Next was preparing the Onion and Red Pepper and lighting the BBQ.
I decided to use the SNS Kettle for this cook setting it up with 2 zones as per usual. I have owned the SNS for a little while now, and it is by far my favourite kettle BBQ. The indirect area is where I cooked the Cheesy Onion and Pepper mix and the direct area was where I cooked the steak.
When the BBQ was ready to cook, I started with the Cheesy Onion and Pepper mix, thinking it would take around 20 minutes to cook. 5 minutes before the 20 was up, I cooked the steaks which took approximately 2 minutes on each side. When I took them off I wrapped them in foil and let them rest for 5 minutes.
You can’t really go wrong with a Steak Sandwich and this was no exception. I was really impressed with the Denver Steak and would have no qualms using it again. The Cheesy Onion and Pepper topping worked great too, especially with the added herbs, and next time I would think about adding a few drops of either BBQ or Hot Sauce. I also think rather than using cheddar I would go for some grated Mozarella.
The Denver Steak Panini will definitely be putting in more appearances.
Denver Steak Panini
- 2 250g Denver Steak
- ½ Onion (Brown)
- ½ Red Pepper
- 150g Grated Cheddar Cheese
- ½ tsp Oregano
- ½ tsp Thyme
- 2 tbsp Rapeseed Oil
- 2 tsp White Wine Vinegar
- About 1 hour before you start cooking remove your steak from the fridge, to bring it up to room temperature. I didn't marinate mine but did tenderize them until they were about 1cm thick. Optionally, sprinkle a little salt over each side of your steak.
- Thinly slice your Onion and Pepper and grate your Cheddar Cheese.
- Once you are ready to cook add a cast-iron skillet to the indirect area of the BBQ. Once it has heated up, add the Rapeseed Oil, and then once hot add your sliced Onion and Pepper.
- Still well and keep it moving around the skillet. After around 10 minutes, when the Onion and Pepper are getting a little soft, add the White Wine Vinegar and Herbs and stir for 2 minutes.
- Next, add the cheese and stir all the ingredients together. The cheese will start to melt quite quickly.
- After a couple of minutes, add your Denver Steak to the direct side of the BBQ. They won't take long to cook. Cook them for 2 minutes before turning them over.
- You need to keep a close eye on the temperature using an Instant Read Thermometer, and when they hit 50°C take them off the BBQ and wrap them tightly in foil for 5 minutes. Don't stress if you overshoot the temperature slightly.
- Keep stirring the Cheesy Onion and Pepper mixture for a couple of minutes and remove from the BBQ.
- After you have rested your Denver Steak, slice into 1 cm strips (across the grain). Add some lettuce to your panini, top with the sliced steak, and then add the Cheesy Onion and Pepper mixture onto the steak.
- I didn't add any sauce but next time I would consider adding BBQ or Hot Sauce.