You should know something before you roll your eyes at the thought of making homemade bagels…
I have never made bread before. EVER.
And I can admit why, I’m ok with saying it, I was scared. I was very scared of yeast. I have to activate it? And let it rise? Whaa? It just sounded too complicated, until I read this post. That picture of her homemade everything bagels (my hands down favorite baked good) looked beyond irresistible & the recipe actually didn’t sound terrifying at all. I was ready to try. Man, oh man am I ever glad I did. I know I make a lot of dramatic statements about how much I love recipes but I really mean it when I say, this was the best tasting dish I HAVE EVER MADE.
The bagels, albeit wonky, were amazing. Hot & toasted on the outside, warm & chewy in the middle . Combine that with a juicy skirt steak & my goodness, it felt so good that I had to ask for forgiveness afterwards.
Here’s what I did. In the afternoon while the kids were playing outside I got to work on the dough & used this recipe. While it was rising I put a skirt steak into a ziploc baggie with a couple of cloves of chopped garlic, a few tablespoons of soy sauce, a squeeze of fresh lime & good sprinkle of pepper, garlic powder & a dash of red pepper flakes. I then let that sit in the fridge for the hour or so that the dough was rising.
I took my steak out of the fridge so it could warm up to room temperature & then I cut up a couple of beautiful sweet onions & let them cook over medium low heat in a skillet with a couple tablespoons of butter. Next I boiled the bagels (did you know bagels are boiled first & then baked?? I had no idea. Apparently that’s what gives them that perfectly chewy center) & got them into the oven. Every once in awhile I gave the onions a stir…When the bagels were in their last few minutes I threw the steak into a hot skillet with a good drizzle of olive oil. I seared it for about 3-4 minutes on each side & then let it rest on a cutting board. At this point the bagels were done. I sliced them open & on one half placed a thin slice of havarti cheese (provolone would work well too) & then on the other half a slather of light mayo. Next I sliced up my meat & built the sandwiches with the steak on top of the cheese & then the wonderfully sweet sauteed onions on top of the that. Close it up with the top of the bagel & eat that baby up immediately!
I served mine with an avocado salad (cut up ripe avocado that’s drizzled with extra virgin olive oil & a sprinkle of coarse sea salt) but let’s be honest. Nobody made it to the avocado. We filled our bellies with the warm goodness of the steak sandwich & then rolled ourselves onto the livingroom couch because we were too uncomfortably full yet extremely happy to be moved anywhere else.