Fried and True: Recipes for America’s Best Fried Chicken and Sides

Jun 12, 2014

06/12/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and Bonnie Berman interview Lee Schrager, founder of the South Beach Wine and Food Festival.  His latest book is Fried and True: More than 50 Recipes for America’s Best Fried Chicken and Sides. From down home diners to top a rated restaurant, French Laundry, fried chicken is part of Americana.  Lee gives us tips, stories and a tour through America.  

~~Dinner in Minutes~~ 

Open Faced Steak Sandwich – perfect for Father’s Day 

Serve simply grilled steak on garlic-flavored county bread smothered with caramelized onions and mushrooms and topped with spicy arugula for a tasty, all-in-one meal. It’s a steak and salad dinner that’s perfect for a summer meal. Add a few sliced tomatoes on the side. The steak is great on a grill, but also works sautéed in a skillet. Tenderloin is a lower fat cut of beef and I used it in this recipe. But, skirt steak, flank steak or any quick cooking steak can be used. Cooking tips: It’s best to cook steak when it is at room temperature. For a juicier steak, let it rest 10 minutes before carving. 

Open-Face Steak Sandwich

Helpful Hints:

  • Use same timing for steak if sautéing instead of grilling.
  • Any type of mushrooms can be used.
  • Thinly slice the steak.



  • Toss arugula with dressing and assemble sandwich.
  • While steak grills, cook onions and mushrooms and toast bread.
  • Grill steak.



3/4 pound beef tenderloin (skirt steak, flank steak or other quick cooking steak) Salt and freshly ground black pepper Olive oil spray 2 teaspoons olive oil 2 cups diced onion 2 cups sliced babybello mushrooms 1 large garlic clove, cut in half 4 slices thick country bread 2 cups arugula 2 tablespoons reduced-fat dressing 2 medium tomatoes, sliced Preheat grill or stove-top grill. Remove visible fat from steak and season with salt and pepper to taste. Spray with olive oil spray. Place on hot grill over direct heat for 2 minutes. Turn for 2 minutes. Remove to the side of the grill off direct heat and cook about 5 minutes. A meat thermometer should read 145 degrees for medium rare. Remove to a cutting board and let rest 10 minutes. Thinly slice steak. While steak grills, heat olive oil a nonstick skillet over medium-high heat and add onion and mushrooms. Saute 10 minutes, stirring occasionally. Rub one side of the bread slices with the cut side of the garlic. Spray with olive oil spray and place on the grill for 1 minute or toast. Toss arugula with the reduced-fat dressing. To serve, place bread, grilled side up on 2 dinner plates. Divide the sliced steak among the 4 slices of bread. Spoon the onions and mushrooms over the steak. Spoon arugula on top. Serve with sliced tomatoes on the side. Makes 2 servings. 

Here are the ingredients you'll need for tonight's Dinner in Minutes:

To buy:

  • 1 package arugula
  • 1 package sliced portobello mushrooms
  • 3/4 pound beef tenderloin (skirt steak, flank stea
  • 2 medium tomatoes
  • 1 loaf thick country bread



  • reduced-fat salad dressing
  • garlic
  • onion
  • olive oil
  • olive oil spray
  • salt
  • black peppercorns

Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table.  Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer