Grilled Steak Sandwiches with Blue Cheese Sauce

Try as I might to eat steak at every meal, I cannot live on steak alone. While the human body does indeed require protein, it also realizes great benefits from carbohydrates and vegetables. So I am proud to introduce you to a marvelous sandwich that allows you to enjoy all three food groups in a single sitting.

Now just about any kind of steak will do. Flank steak would be my first choice as it is lean, grills up really fast and lends itself well to being sliced very thin. Other good steak choices would include skirt, tri-tip, sirloin, New York strip or hanger. The only steak I would not use is a rib eye. It just has too much fat and marbling for a sandwich.

INGREDIENTS

For the Blue Cheese Sauce

3/4 cup of mayonnaise

3/4 cup crumbled blue cheese

1 tablespoon balsamic vinegar

1 tablespoon Dijon mustard

1/4 teaspoon black pepper

For the Sandwiches

1-1/2 pounds of flank steak

Kosher salt and fresh cracked black pepper

4 ciabatta sandwich rolls, halved lengthwise

1/4 cup extra virgin olive oil

2 cups baby arugula

1 small red onion, halved and sliced thin

DIRECTIONS

1. Combine the sauce ingredients in a food processor and pulse until smooth...about 30 seconds.
2. Prepare your grill for direct cooking over high heat.
3. Pat steak dry with paper towels and season both sides with salt and pepper. Grill over high heat about 3 minutes per side (for medium rare). Transfer steak to cutting board, tent with foil and let it rest for 5 minutes.
4. Brush cut side of rolls with oil and grill, cut side down, until lightly toasted (about 1 minute).
5. Slice steak thin against the grain. Spread blue cheese sauce on rolls. Divide steak, arugula and onion evenly among rolls. Serve.

Wine Pairing: Cabernet Sauvignon