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Categories:Viewed: 28 - Published at: a year ago
Ingredients
- 2 one inch thick New York strip steaks, trimmed of exterior fat
- 2 tablespoons oil
- 2 tablespoons emerils dry steak seasoning
- 1 onion, sliced thin
- 1/4 cup butter, softened
- 2 tablespoons fajita marinade, liquid
- 1 (4 1/2 ounce) container boursin cheese, room temperature
- 8 potato coney buns
- 1 tablespoon brown sugar
Method
- This recipe works best on a grill with a side burner.
- Coat beef in oil and season to taste with the Emeril's Steak Rub.
- Grill over medium heat 6-7 minutes per side for medium doneness.
- Reduce heat on grill to low.
- In a cast iron skillet on the side burner, heat butter over medium heat until melted.
- Add onion slices, fajita marinade and the sugar.
- Saute until golden brown. Remove from heat.
- Transfer steak to cutting board and slice lengthwise into four one-inch strips.
- Put one strip in each bun, top with some of the boursin cheese spread and some of the sauteed onions, to taste.
- Serve immediately.
