Ghoul meets grill: Spooky Halloween steak sandwitches

(written for the Los Altos Town Crier)

Ghostly decorations adorn our yard, dinner table conversation is ripe with DIY costume ideas, and an ever-evaporating bowl of candy graces the shelves closest to our front door. The anticipation of Halloween begins nearly as soon as schools starts. I’m in for all of it. Hyping the night never gets old, even if the particulars of how the spooky evening plays out has evolved in our home.

With my haunters full teens now, it will be a different night of all hallows. Passed is the season of gladly parading, first beside, and then behind our tiny haunters as they went door-to-door seeking candy in exchange for not playing a trick. While we’re not heading out on the streets ourselves, the night will be spooktacular all-the-same. We’ll enjoy greeting tricker-treaters that come knocking. And I’ll use the change in parental responsibilities as an opportunity for a whole new Halloween dinner menu.

In year’s past, a big pot of soup bubbled away in my crockpot cauldron for on-the-go dinner – kids fed early, adults in stages as we gathered to hit the streets with our brood of lions, witches, superheroes, astronauts and bears. A quick bowl of soup would welcome grown-up guests as they arrive to ours from work. A nibble board and salads would be tucked away in our fridge ready to be pulled out once home from trick-or-treating. Then adults would catch-up and graze while the kids sorted and swapped their candy-haul on the living room floor.

This year, it’s hard to imagine serving soup. Possibly because I write this in the midst of an epic heatwave, but also because we no longer have the need. I do want to serve something that can somewhat made-ahead, eaten in shifts, and portable enough to survive the constant distraction of the doorbell. A well-seasoned steak sandwich from the grill is the perfect star of the show.

Flavorful, hearty and welcoming, my tri-tip steak sand-witch will have teens and adults saying, “Oh my gourd. This is fang-tastic.” Hey, I can daydream guests will speak in spooky puns!

Halloween tri-tip sand-witch

Traditionally made by simply mixing ingredients together in a bowl, I like the blended version of my chimichurri sauce for the sandwich.

• 3 tablespoons olive oil
• 1 medium size bunch flat parsley, roughly chopped
• 3 green onions
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon cracked black pepper
• 2 garlic cloves
• 2 tablespoons red wine vinegar

Add all ingredients to a blender, and blend until well incorporated. Set aside.

Steak seasoning compound butter

• 1/2 cup unsalted butter at room temperature
• 2 teaspoons of your favorite steak seasoning, assuming it contains salt
• 1/4 teaspoon fresh thyme, finely chopped

Place butter in a small shallow bowl. Add seasoning and thyme and mix together using a fork. Set aside.

• 2 1/2 lbs. tri-tip, trimmed of excess fat
• 3 tablespoons of your favorite steak seasoning
• 2 loaves of sweet batard, or other oblong-shaped unsliced, loaf of bread
• 1 large red onion sliced thinly
• 1 tablespoon avocado oil
• Salt and pepper to taste
• 2 cups arugula, washed and dried

Rub seasoning all over meat and allow to marinate for at least one hour, and up to 24 hours. When ready to grill, brush grill slats with oil, and heat on high.

Place tri-tip on grill and brown well, 6-8 minutes. Turn meat and repeat the browning on the other side. Lower grill heat to low, and place grill on cooler side of grill. Cook for 20-25 minutes. You’ll want the internal meat temperature to reach 130 F or 135 F for medium-rare and 135 F or 140 F for medium. Use a meat thermometer to determine internal temperature.

While the meat cooks, place a cast iron skillet on the grill. Add avocado oil and sliced onions and cook for 10 minutes. Stir well, salt and cook for an additional 10 minutes. Stir again and adjust temperature if needed to prevent burning and cook onions for an additional 5-10 minutes.

When cooked, remove tri-tip from heat and allow to rest for 10 minutes before slicing.

While meat rests, halve the loaves of bread lengthwise. Pull some of the bread out of the top half of the sliced loaf. Place directly onto grill and toast slightly, 2-4 minutes.

Spread prepared butter on lower side of the bread. Fill the partially hollowed-out side of the bread, with half of the arugula. Scatter half the onions on top and spoon chimichurri generously over vegetables. Repeat on the second loaf of bread.

Thinly slice the tri-tip against the grain. Add half of the meat to the bottom half of the loaf of bread. Place the top half on and slice each loaf into four sandwiches. Repeat process for second loaf of bread. You will have eight sandwiches in total.

As for the boos

For adult guests, a Malbec is the ideal wine to serve. I like 2021 Child’s Play Malbec ($21). From Columbia Valley in Washington, this wine’s graceful tannins are such a mouth-feel delight paired with the meat. The dark fruit-driven aromas entice and the cassis flavors of the wine is wonderful with the acidic element of the chimichurri.