For Remoulade, in a small bowl, combine the mayo dressing, cornichons, capers, lemon juice and black pepper. Cover and
refrigerate until ready to serve.
Trim fat from steak. Pat steak dry with paper towels. Using your fingers, rub the garlic spread over steak. Sprinkle with additonal
freshly ground black pepper.
To Freeze: Freeze rolls until ready to use or buy fresh one's when ready to eat. Freeze uncooked steaks rubbed with garlic and pepper in plastic baggies. Keep Remoulade in the fridge in a jar or tupperware.
To Reheat:Thaw steaks and then grill until cooked. Slice steaks into 1/4" thick slices. Spread remoulade on top and bottom
of rolls. Fill with steaks, peppers and arugula.
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Mon, 09 February 2004 01:09
Steak Remoulade Sandwiches
Re: Steak Remoulade Sandwiches