Senior says this is the best sandwich ever (I think I’ve heard that before). Of course, one of his recent dinners was a salad he deemed “too green,” so anything overflowing with meat was bound to earn a gold star. The only complaint came from Junior Too who, to my surprise, said there was no way he could eat the whole thing. But he did–and a piece of pie 🙂


1 tsp dried oregano

1 tsp dried basil

1 tsp dried thyme

1 tsp ground black pepper

1 tsp sea salt

2 tbsp olive oil

1-1/2 lbs boneless top sirloin steak


1 tbsp olive oil

1 large red onion, halved and sliced thin

1 cup beef broth

1-1/2 cups Giardiniera (I used Mezzetta brand), drained and coarsely chopped

6 pepperoncini, sliced thin


4 Hoagie rolls

1-1/2 cups shredded jack cheese

1) Fire up grill; remove steak from fridge and pat dry

2) In small bowl, combine oregano, basil, thyme, black pepper, and sea salt

3) Rub olive oil into both sides of steak, followed by combined seasonings on both sides; let sit 10 minutes

4) Meanwhile, to large skillet over medium-high heat, add olive oil and onions; stirring often, cook 10 minutes until onions soften; reduce heat to low and add beef broth, Giardiniera, and pepperoncini; cook 15 minutes, stirring occasionally

5) Meanwhile, toss steak on grill and cook to desired doneness (for medium, I cooked 8 minutes each side)

6) Remove steak from grill and let sit 5 minutes; slice thin

7) Assemble each sandwich as follows: cut hoagie almost all the way through and lay open; top with sirloin, onion-Giardiniera, and jack cheese; serve immediately

Serves: 4 with big appetites


Now this is a salad for guys! And I certainly enjoyed it myself. The only mistake I made, which was pretty much rectified by the addition of our favorite steak sauce (A-1), was in overcooking the meat since our family leans toward medium-rare. Pointer: Watch that grill!

1-1/2 lb London Broil

olive oil

sea salt

ground black pepper

2 large potatoes, sliced 1/4″ thin

3 scallions, sliced thin

4 cups romaine lettuce, chopped

2 cups spinach

4 Campari tomatoes, sliced thin

1 avocado (pitted, peeled, and sliced thin)

1 cup black olives, halved

12 whole pepperoncinis

1/4 cup steak sauce (I used A-1)

1) Rub both sides of London Broil with olive oil; grill according to taste; let sit 5-10 minutes; lightly sprinkle with salt and pepper, slice thin, place in medium bowl, and refrigerate

2) Using a grill pan, heat 1 tbsp olive oil over medium-high heat; add potato slices and lightly sprinkle with salt and pepper; cook 2-3 minutes each side until grill marks appear and potatoes cook through; remove from heat, place in medium bowl, and refrigerate

3) Toss green onions into grill pan and heat 1-2 minutes, stirring constantly; remove from heat, place in small bowl, and refrigerate

4) Assemble salad: scatter romaine and spinach over plate, arrange London Broil and potatoes down center, arrange tomatoes, avocado, black olives, and pepperoncinis around steak and potatoes; scatter grilled green onions over London Broil; drizzle steak sauce over meat and potatoes

5) Serve with salad dressing (Ranch was our choice–and it was a good one)

Serves: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/02/12