Grilled Steak Sandwiches
By Alli BerkeyPublished on June 4, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
¾ cup mayonnaise 3 ounces blue cheese, crumbled (¾ cup)1 tablespoon balsamic vinegar 1 tablespoon Dijon mustard Salt and pepper 1 (1-pound) skirt steak, cut crosswise into 4 equal pieces and trimmed4 ciabatta sandwich rolls, halved lengthwise¼ cup extra-virgin olive oil 2 ounces (2 cups) baby arugula 1 small red onion, halved and sliced thin
Before You Begin
We prefer these sandwiches on ciabatta, but any sub rolls can be substituted.
Instructions
- Process mayonnaise, blue cheese, vinegar, mustard, and ¼ teaspoon pepper in food processor until smooth, about 30 seconds. Set aside blue cheese sauce.
- Pat steak dry with paper towels and season with salt and pepper. Brush cut sides of rolls with oil. Grill steak over hot fire until meat registers 125 degrees (for medium-rare), 2 to 3 minutes per side. Transfer steak to carving board and tent with foil. Grill rolls, cut side down, until lightly toasted, 1 to 2 minutes.
- Slice steak thin against grain. Spread blue cheese sauce on rolls. Divide steak, arugula, and onion evenly among rolls. Serve.
Time
30 minutesYield
Serves 4Ingredients
¾ cup mayonnaise
3 ounces blue cheese, crumbled (¾ cup)
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
Salt and pepper
1 (1-pound) skirt steak, cut crosswise into 4 equal pieces and trimmed
4 ciabatta sandwich rolls, halved lengthwise
¼ cup extra-virgin olive oil
2 ounces (2 cups) baby arugula
1 small red onion, halved and sliced thin
Ingredients
¾ cup mayonnaise
3 ounces blue cheese, crumbled (¾ cup)
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
Salt and pepper
1 (1-pound) skirt steak, cut crosswise into 4 equal pieces and trimmed
4 ciabatta sandwich rolls, halved lengthwise
¼ cup extra-virgin olive oil
2 ounces (2 cups) baby arugula
1 small red onion, halved and sliced thin
Ingredients
¾ cup mayonnaise
3 ounces blue cheese, crumbled (¾ cup)
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
Salt and pepper
1 (1-pound) skirt steak, cut crosswise into 4 equal pieces and trimmed
4 ciabatta sandwich rolls, halved lengthwise
¼ cup extra-virgin olive oil
2 ounces (2 cups) baby arugula
1 small red onion, halved and sliced thin
Why This Recipe Works
Packing tons of beefy flavor and taking only about 5 minutes to grill to doneness, skirt steak pairs perfectly with a bold blue cheese spread on these quick steak sandwiches.
Before You Begin
We prefer these sandwiches on ciabatta, but any sub rolls can be substituted.
Instructions
- Process mayonnaise, blue cheese, vinegar, mustard, and ¼ teaspoon pepper in food processor until smooth, about 30 seconds. Set aside blue cheese sauce.
- Pat steak dry with paper towels and season with salt and pepper. Brush cut sides of rolls with oil. Grill steak over hot fire until meat registers 125 degrees (for medium-rare), 2 to 3 minutes per side. Transfer steak to carving board and tent with foil. Grill rolls, cut side down, until lightly toasted, 1 to 2 minutes.
- Slice steak thin against grain. Spread blue cheese sauce on rolls. Divide steak, arugula, and onion evenly among rolls. Serve.
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