Steak Dogs
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
8
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
directions
- 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.
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RECIPE SUBMITTED BY
Major K.
San Antonio
I am retired from the Coors Brewing Company after thirty-six years of service. I also retired from teaching at Regis University in Denver, Colorado for twenty years. My wife, Marty, and I live now in San Antonio, Texas. We enjoy cooking Tex-Mex, barbecue from our Traeger grill and seafood.