Yield: 8 - 12 mini patty melts

Mini Brown Sugar & Cocoa Grilled Steak Patty Melts #Choctoberfest 2018

Mini Brown Sugar & Cocoa Grilled Steak Patty Melts #Choctoberfest 2018

Ingredients

  • 2 thick-cut beef tenderloin steaks, rubbed and grilled to preference
  • 1 cup grated fontinella cheese (or a blend of fontina and mozzarella if you can't find it)
  • cocktail pumpernickel or rye bread slices
  • softened butter

For Onions:

  • 1 large onion
  • 2 Tbl. butter
  • 1/2 Tbl. Barlean's® Coconut Oil
  • 1/2 Tbl. brown sugar
  • a nice pinch or two each of salt and pepper to taste

Dry Rub for Steaks:

  • 3 Tbl. brown sugar (light or dark)
  • 1 tsp. all-purpose seasoning without pepper
  • 1 tsp. dutch-processed cocoa powder
  • 1/2 tsp. coarse ground black pepper
  • 1/4 tsp. regular black pepper
  • 1/2 tsp. garlic powder
  • 1/4 tsp. chipotle powder
  • 1/4 tsp. onion powder

Instructions

  • In small bowl, mix until well combined the dry rub ingredients. Coat steaks well on all sides. Preheat grill, oil grates with coconut oil, and grill steaks to your personal liking. Remove, tent to rest. Cover when cooled.
  • In medium or large frying pan, melt butter and coconut oil over medium heat, add onions, brown sugar, and season with salt and pepper to taste. Turn down heat to medium-low, and sauté until golden and soft. Remove from heat.
  • On platter or baking sheet, place cocktail bread slices, top with large pinches of cheese, and a small spoonful of onions.
  • Slice steaks thinly against the grain, and place strips on top of onions, top each with more cheese, and a buttered slice of bread, buttered side up.
  • On flat griddle, melt pats of butter into small pools for each sandwich. Place sandwiches onto griddle (buttered bread side facing up). Grill until bottoms are toasted over medium-low heat melting the bottom layer of cheese. Carefully turn each over, and grill other sides until each side is golden browned and cheese has fully melted. (Adjust heat as needed during cooking.)
  • Remove to a cutting board, and slice in half corner-to-corner. Serve hot and enjoy!
  • *How many sandwiches this yields depends on the size of your steaks, how thinly you slice them, and how much meat you want on each one.

    • Notes

    If making for a party, the steaks and the onions can be cooked the day before. No reheating necessary. Everything gets hot when assembled and cooked on the griddle.