My goal for this summer is to take my kids on more picnics. Whether we head to the beach, go for a hike or spread a blanket on the grass in the backyard, I want to spend more time eating fun food outdoors with my family. If a football is involved, so much the better.
This month the members of Food Bloggers Los Angeles convened at the beach in Santa Monica. We snagged a picnic table on the grassy belt near the bike path and set up our potluck feast. No sand in our beach picnic, but we were okay with that. All the food got eaten, but somehow, despite the June Gloom (it's a distinct season in coastal southern California), I took home a heck of a sunburn.
I brought hearty steak sandwiches. I like hand-held food for picnics, and the beach makes me hungry. I bought French rolls, spread them with homemade herb butter, laid on a layer of sliced New York strip steak, and topped the meat with a handful of spicy baby arugula. Cut in half and wrapped in foil, the steak sandwiches were perfectly portable and disappeared quickly.
What's your favorite picnic dish? I'd love to hear from you - will you take a moment to leave a comment?
Gourmet steak sandwiches with herb butter and arugula
A dressed-up steak sandwich perfect for a summer picnic. Be sure to let the steak cool before laying the slices on the bread - the herb butter should be soft but not melted.
- 2 New York strip steaks, 10-12 ounces each, about 1 inch thick
- sea salt and freshly ground pepper
- 6 oblong French rolls
- 1/4 cup herb butter, softened (at room temperature)
- 2 cups baby arugula, washed and spun dry
Heat a ridged grill pan over high heat on the stove, or light your gas or charcoal grill. Sprinkle the steaks generously with salt and pepper on both sides. When the grill is very hot, lay the steaks down and leave them alone for 3-4 minutes. Flip the steaks and cook another 2 minutes on the second side for medium-rare. Remove the steaks from the grill and put them on a plate or cutting board; cover the steaks loosely with aluminum foil. Let the steaks cool to room temperature, then trim any visible fat and gristle and slice thinly with a very sharp knife.Cut the French rolls in half lengthwise. Divide the herb butter evenly among the 12 halves, coating the rolls with the butter all the way to the edges. Lay the steak slices on 6 of the pieces of bread and sprinkle with a bit more salt and pepper. Divide the arugula evenly among the 6 sandwiches, then top with the remaining buttered half-rolls. Cut the sandwiches in half crosswise, wrap each sandwich in aluminum foil or waxed paper, and pack in a cooler to take to your picnic.
DetailsPrep time: Cook time: Total time: Yield: 6 sandwiches