“Saucy Figs and a Fancy Sandwich”

Recipe #2

So how about a steak sandwich? I know, I know, everyone has a favorite. My husband and I have been married 36 years and we continue to change our minds about how to cook them, should they be pan fried or grilled? What should we put on them, salt and pepper only or some kind of sauce? Our preferences have changed during the years but we both agree a steak sandwich in any form is pretty “Fancy”.

We continue to try new spices and breads but what remains constant is we like steak in any form and so for my next recipe I decided to try a steak sandwich with a sauce I’ve made many times before. It is made with figs which adds a full bodied flavor and a sweetness that compliments the flavor of the steak. It takes a little time but it is well worth the effort.

I incorporated some Saucy Mama White Balsamic and Honey into the sauce which adds a nice sweet balsamic flavor level which perfectly balances the sauce. I then topped this with a Boursin Herb butter that has a little Saucy Mama Creamy Horseradish Sauce to add little hint of heat and flavor and then I topped all this with a layer of caramelized onions that are finished with a bit of Saucy Mama Poblano Ranch Dressing. Can you say true Sauciness! YUM!

  

Mama’s Sweet N’ Saucy Fig-elicious Steak Sandwich

 

Fig Glaze

1 tablespoon olive oil

1 tablespoon butter

½ cup diced sweet onion

12 oz. dried mission figs, chopped

½ cup dry red wine

1 clove minced garlic

1 teaspoon fresh thyme

2 tablespoons maple syrup or honey

2 tablespoons Saucy Mama White Balsamic and Honey Dressing

½ teaspoon smokehouse seasoning*

1 teaspoon lemon juice

Boursin Herb Butter

2 oz. Boursin cheese

2 oz. butter, room temperature

1 teaspoon minced green onion

½ teaspoon minced garlic

½ teaspoon Saucy Mama Creamy Horseradish

Caramelized Onions

2 tablespoons butter

1 medium sweet onion, thinly sliced

1 clove minced garlic

1 tablespoon Saucy Mama Poblano Ranch Dressing

½ teaspoon salt

½ teaspoon pepper

2-6oz. fillets, (1½ -2 inch thick) room temperature

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

½ teaspoon pepper

2 Steak Rolls, cut down the center and toasted

Glaze

Place oil and butter in a large skillet. Add onion and sauté over medium heat until tender. Add remaining glaze ingredients, except lemon. Add ½ cup water and simmer for 20 to 25 minutes. Strain, cover and keep warm. (Should yield about ¼ cup of sauce)

Boursin butter

Combine all ingredients and refrigerate for 20 minutes

Caramelized onions

In a small skillet, over medium heat, sauté onion 2-3 minutes. Add garlic and dressing. Reduce heat and continue to cook until onion is tender and translucent. Add salt and pepper.

Steak

Season steaks on both sides with garlic and onion powder, salt and pepper. Place steaks in a large skillet over medium heat and cook until steaks are browned on both sides. Cover and cook on low heat until desired doneness. Remove steaks from skillet to rest. Scrape bottom of skillet to loosen any steak bits and pieces that remain in pan. Add fig sauce. Heat sauce over low heat, until all bits from skillet are incorporated and sauce is hot. Add lemon juice and remove from heat. Season with salt and pepper, to taste.

To assemble: Spread Boursin butter on both sides of toasted roll. Thinly slice steak and place steak in fig glaze moving the steak around to make sure it is well covered in the fig sauce. Place steak on roll and top with onions. Garnish with black pepper, if desired

*I used McCormick Smoked Maple Seasoning. Trader Joe's has a South African Smoke Seasoning. They also have a smoked salt that can be used or any smoky seasoning you prefer.