Beef – Simply Sundays

NY Deli Style Reuben

If layers of tender corned beef, melty swiss & slightly “sour” kraut slathered with creamy dressing and sandwiched between grilled marbled rye sounds good, then you’ve come to the right place!

Truthfully, I have no idea where the Reuben sandwich originated from. Some say New York City, some say Omaha, Nebraska. Two guys each with the name of Reuben claimed the rights to this sandwich, but I’ll let them both fight it out

The deli that I worked at when I was younger replaced the rye bread with a marbled rye-pumpernickel bread which I love and used Thousand Island dressing instead of the traditional Russian Dressing

For each sandwich, you’ll need two slices of bread, some sauerkraut, thick sliced swiss cheese, Thousand Island Dressing & thinly sliced corned beef

We rarely put the butter in the fridge at the deli, and it made spreading the butter on the bread so easy

So let’s start with room temperature butter and spread on two slices of the bread

On the non-buttered side of each piece of bread, slather some Thousand Island Dressing to taste. Some of us are over-condiment-ers and some are non-condiment-ers, so add as much or little you like

Let’s work on the layers… add two slices of thick swiss on top of the dressing and add at least 3 ounces of corned beef and about 1/3 of a cup of well drained kraut

It’s important to drain the kraut and then squeeze out whatever liquid remains so the sandwich is not soggy

I believe the key to any grilled cheese sandwich is to have cheese on both sides of the ingredients. It kind of glues everything together and is well, more cheese!

Add two more slices of cheese over the kraut, slather some more Thousand Island dressing on the non-buttered side of the bread and we’re ready to roll!

Ah, a thing of beauty. Build another one for a friend, or two or three more depending upon the amount of hungry people you need to feed

Preheat a large pan, over medium heat. I put a small swirl of butter in the pan even though we’ve buttered the outside of the bread

This is an active-cooking-part of the recipe. Meaning, don’t watch a Gilmore Girls re-run or scroll through Instagram…

After 3 minutes, flip each sandwich. Cook for another 3-4 minutes. You may need to move the sandwich in the pan to less hot areas so it doesn’t burn but still gets crisp

Once the cheese is melty and the bread is nicely toasted, remove to a cutting board and let sit a minute or two for the cheese to set

All I know is that we’ve been eating these post St. Patty’s Day sandwiches since I can remember. I almost think I like the leftover version of our traditional Irish meal better than the corned beef and cabbage itself!

Check out some of our other St. Paddy’s Day favorites!

Instant Pot Corned Beef and Cabbage

Irish Soda Bread

Irish Soda Bread Scones

Copycat Shamrock Shake

Irish Lamb Stew

Enjoy!

Simply Sundays ~ NY Deli Style Reuben

Servings: 2 sandwiches
Time: 10 minutes prep, 8 minutes cook
Difficulty: Easy
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Ingredients per sandwich

Two slices of marble rye bread

3 ounces thinly sliced corned beef

1/3 cup of sauerkraut

3 ounces of thick sliced Swiss cheese

Thousand Island Dressing to taste

Butter for cooking

Directions

Spread room temperature butter on the rye bread; on the non-buttered side of each piece of bread, slather some Thousand Island Dressing to taste

Add two slices of thick Swiss on top of the dressing and add at least 3 ounces of corned beef and about 1/3 of a cup of well drained kraut

It’s important to drain the kraut and then squeeze out whatever liquid remains so the sandwich is not soggy

Add two more slices of cheese over the kraut, slather some more Thousand Island dressing on the non-buttered side of the bread

Preheat a large pan, over medium heat and melt a small swirl of butter in the pan

After 3 minutes, flip each sandwich. Cook for another 3-4 minutes. You may need to move the sandwich in the pan to less hot areas so it doesn’t burn but still gets crisp

Once the cheese is melty and the bread is nicely toasted, remove to a cutting board and let sit a minute or two for the cheese to set; slice and serve

Tools used to make this recipe

Simply Bamboo Maui Bamboo Cutting Board

Lodge Cast Iron Skillet

NuWave Flex Precision Induction Cooktop

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Grilled Steak with Chimichurri

No, Chimichurri isn’t some mythological creature that no ones seems to be able to photograph

In fact, it’s a tasty sauce with Argentinian origins that happens to go great with grilled meat, chicken and fish

Although there are variations, traditionally the main staples are parsley, garlic, chili flakes, vinegar and olive oil

We are adding a little honey and cumin to ours and we are serving this with steak

We have a 2 pound london broil

We like to score the meat on both sides to allow the marinade to really penetrate

Try not to cut to deeply

Now for a little marinade

You will need 1/2 cup of olive oil, 2 grated garlic cloves, 2 tablespoons of paprika and 1 teaspoon each of kosher salt and ground black pepper

Add the ingredients to a bowl

Whisk until combined

Place the meat in a resealable baggie, pour in the marinade

Force all the air out of the bag, seal and rub the meat around to evenly coat

Refrigerate for an hour, or overnight

Let’s work on the Chimichurri so we can refrigerate it, which will help the flavors to meld

We will need 1 packed cup of fresh parsley, 1/2 cup of extra virgin olive oil, 1/3 cup of apple cider vinegar, 1 tablespoon of honey (more if needed), 2 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon each of cumin and crushed red pepper flakes

Place all of these ingredients into a food processor and give it a whirl

Taste and adjust the seasoning as needed

I like to add in additional chopped fresh parsley for more body in the Chimichurri

Place in the refrigerator while you grill the meat to allow the flavors to meld

Take the meat out and let it rest on the counter for at least 15 minutes before grilling

I’m grilling this at around 350 F over direct heat

Place the meat on the grill at an angle and cook for 5 minutes

Turn (not flip) and cook another 4 minutes

Flip the meat, cook 4 minutes, then turn and cook about 3 minutes more or until an instant read thermometer registers 150 F for medium (the meat will cook a few degrees more as it rests)

Remove from the heat and let rest at least 10 minutes before slicing

Once rested, slice the meat against the grain

Looking real good!

We served this with topped with our delicious Chimichurri!

Enjoy!!!

Simply Sundays! ~ Grilled Steak with Chimichurri

Servings: 4-6
Time: Prep 20 Min, Marinate 1 hour to overnight, Cook 15-18 Min
Difficulty: Medium
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Ingredients

2 pound london broil

For the marinade

1/2 cup olive oil

2 garlic cloves

2 tablespoons of paprika

1 teaspoons each of kosher salt and ground black pepper

For the Chimichurri

1 packed cup of fresh parsley (plus more)

2 garlic cloves

1/2 cup of olive oil

1/3 cup of apple cider vinegar

1 tablespoon of honey (more as needed)

1 teaspoon each of kosher salt and ground black pepper

1/2 teaspoon each of cumin and crushed red pepper flakes

Directions

For the marinade

In a bowl, whisk 1/2 cup of olive oil, 2 garlic cloves (grated), 2 tablespoons of paprika and 1 1/2 teaspoons each of kosher salt and ground black pepper

Score the london broil on both sides. Place into a resealable baggie. Pour in the marinade, squeeze the air out and seal. Rub the meat around to coat evenly. Marinate for at least an hour or overnight

Take the meat out and let it rest on the counter for at least 15 minutes before grilling. Grill this over indirect heat at around 350 F. Place the meat on the grill at an angle and cook for 5 minutes, turn (not flip) and cook another 4 minutes. Flip the meat, cook 4 minutes, then turn and cook about 3 minutes more or until an instant read thermometer registers 150 F for medium (the meat will cook a couple degrees more as it rests)

Remove from the heat and let rest at least 10 minutes before slicing. Once rested, slice the meat against the grain

For the Chimichurri

Place 1 packed cup of fresh parsley, 1/2 cup of extra virgin olive oil, 1/3 cup of apple cider vinegar, 1 tablespoon of honey (more if needed), 2 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon each of cumin and crushed red pepper flakes into a food processor and blend

Taste and adjust the seasoning as needed. Add in another bunch of fresh chopped parsley for body. Place in the refrigerator so the flavors meld

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

Architec Carving Board, Gripperwood

KitchenAid 3-Speed Hand Blender

Wilton 3 Piece Cookie Sheet Set

OXO Good Grips Balloon Whisk