It happens once a year… Football fans, single gals and food lovers across the country come together to watch this main event. No matter your reason for joining in on the action, you need to come hungry! Hot dogs, wings, 7-layers of goodness, chips and dips galore…it has officially become our tradition to contribute a little taste of fancy: Seriously Sinful Steak Sandies. James grills the steaks, I make the spread and pile on the fixings. Just the kind of team work fit for the BIG GAME.
Sinful Steak Sandwiches
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon yellow mustard seeds, cracked
3 rib-eye steaks
4 ounces Gorgonzola, crumbled
1/2 cup sour cream
Salt and freshly ground black pepper
1 whole wheat baguette, split lengthwise
2 cups lightly packed arugula
Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours.
Heat the grill pan to medium-high heat. Drain the marinade from the steaks. Grill the steaks for about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture, to taste, with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the arugula then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.
You know me, always gotta end the night with a sweet bite! In the spirit of the Super Bowl, I throw out my healthy eating for these chocolaty morsels. A recipe that I have also become known to bring to the parties (thank you Giada!)…
Nonstick cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
Preheat oven to 350 degrees F.
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces to serve.