The trick is to smoke the meat and not make the meat smoke
SALT BLOCK CHEESESTEAKS
Date:April 08, 2016 Favorite:Sandwiches Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
My brand-new Salt Rox 8”x12”x1 1/2” salt block is on the egg for the first time and is being heated to 500 degrees.
The sliced red onion and red pepper topping gets tossed in a mixture of EVOO, black pepper, minced garlic, and some finely chopped thyme, oregano and basil.
The ingredients for the oil mixture are in a bowl.
Here is the finished oil mixture.
The 6” sub rolls are coated lightly with the oil mixture.
The red onion and red pepper are in a medium stainless steel bowl in the oil mixture has been added.
Here is the red onion and red pepper after being tossed in half of the remaining oil mixture.
I preassembled 6” long segments of the provolone cheese so we could go directly on the steak when ready.
The veggies and oil mixture are on the 500 degree salt block. I checked the salt block temperature with my infrared thermometer to ensure an accurate temperature.
After the veggies were cooked through they were removed and set aside. The shaved beef steak went on next.
Here the beef has been cooked through and is ready to divided into four portions and get topped with the provolone cheese. I am not sure if all the fat here was responsible for drawing more salt out of the salt block.
Although it's a little hard to see here, the steak has been divided into four piles 6” long.
The provolone cheese has been added for the last minute of cooking. The salt block was a little crowded, so I had to let the cheese overlap. I cut it apart with my fish spatula while removing the four pieces from the grill.
The steak and cheese has been placed on the sub rolls and topped with a veggie mixture. It is now time to eat.
The sandwiches for very tasty, although borderline too salty. The salt had an unusual flavor closest to sea salt in my experience. I need to do some more cooking on the salt block to figure out why it was too salty.
These sandwiches were hearty and flavorful into show promise. I need to get to the bottom of the extra saltiness. Was it because the salt block was new? Or did the excess fat draw salt out of the block and into the steak?
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I took the plunge and bought a Himalayan Salt Block. This marked my first recipe cooked on a salt block. The Egg was lit and the salt block was pre-heated to 500 degrees. While this was happening I prepped the sandwich fillings. The veggies were grilled first, removed and held. The shaved steak was grilled last for about three minutes and then was seperated into 4 portions and chopped with provolone cheese. The end results were a bit of a mxed bag. The sandwiches were tasty but just below a level I would call too salty. This may be because the block is new and time will tell. The salt flavor was different too, it had a unique taste. It was more intense while also being more subtle and not as sharp as other salts I have used. i would say it came closest to sea salt in terms of flavor. Everyone liked the sandwiches and noted the extra saltiness. I think I was the one whom it “bothered” the most. Time will tell, I need to make more on the salt blck to see what is normal. I liked the cooking method. It was quick and the food was protected from flareups