Fast, delicious, reasonably nutritious, and fun, these sandwiches are an innovative way to use lettuce fresh, organic lettuce.
When we say the word “lettuce” we mentally add the word “salad” afterwards, but lettuce is more versatile than we think.
This fun, quick sandwich — healthy fast food — is great for lunch or dinner. The lettuce is added at the end, as a festive garnish — lightly sauteed in the pan that we seared the steak in. This gentle wilting imparts flavor and impact, and is a great way to add greens to the diet of even the most stalwart steak and potato fan.
Look for organic lettuce — if you’re in the Dayton, WA area check out Deer Pond Gardens at the Saturday Farmer’s Market, 9-1 at the Depot or contact us via Facebook — https://www.facebook.com/DeerPondGarden.
Hot Steak Sandwich, etc. — Serves 4 as lunch, or a light dinner
Saute the steak strips in the hot oil until cooked through.
8 thick slices of French bread
1 to 1.5 pounds steak (I used round steak; use more meat if you like a lot of meat; use less meat if you’re cheap and want to save money)
3 Tablespoons oil
1 head lettuce (NOT iceberg. I used organic, Baby Bib lettuce grown at Deer Pond Gardens) Wash the lettuce and remove 30-45 leaves
Ingredients for gravy:
4 Tablespoons butter
4 Tablespoons flour (whole wheat is fine; it doesn’t have to be white)
Wilt the lettuce by briefly tossing it in the hot oil that you cooked the steak in.
1 Tablespoon Better Than Beef Bouillon or equivalent to flavor (I get mine at Costco)
1 1/2 cups water
Make the gravy first by melting the butter and stirring in the flour — the mixture should be thick but not dry. To add more flavor, stir the mixture over medium heat for 3-7 minutes until quite brown; this gives the final gravy a toasty taste. Mix the bouillon with the water and whisk into the flour/butter mixture until smooth. Cook over medium heat until thickened, cover, and set aside.
Divide the meat evenly over the bread pieces, and spoon the gravy atop.
Slice the beef into 1/4 inch strips. Heat the oil over medium high heat until hot; add the beef strips and stir briskly until they are cooked through. Remove the beef and keep warm.
While the pan is still hot, toss in the lettuce leaves and stir briskly until they are wilted (about a minute).
Place two slices of bread on each plate. (If you wish, you may toast and/or butter the slices.) Divide the meat evenly over the eight total slices; pour gravy atop; and drape the wilted lettuce over the gravy.
Good food doesn’t have to be complicated, but it does need to be composed of decent ingredients. If you are in the Dayton, WA area, join Deer Pond Gardens Saturdays, beginning May 24, at the Farmer’s Market at Dayton Depot courtyard. If you live too far away, seek out a Farmer’s Market in your area a support a market gardener producing fresh, spray-free, chemical-free vegetables and fruits.
Join us on Facebook to keep up with what’s “growing on” at Deer Pond Gardens.
Field of Dreams, original oil painting by Steve Henderson, 36 x 30 on canvas, at Steve Henderson Fine Art.
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