Steak Dogs

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READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 14
    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
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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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