Video Recipe: Grilled Steak Sandwich

This is an easy recipe that you can make to your own liking.  Don't like Arugula?  Try Watercress.  Not feeling the onions, grill off some bell peppers instead.  However, don't skip the grilled bread.  It is one of the best things of summer.

1 pound steak such as flank
Juice of 1 lime
2 tablespoons soy sauce (low sodium is a great choice)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 red onion, thinly sliced
1 large baguette cut in 1/2 inch slices
1 bunch arugula, washed
2 tablespoons Dijon Mustard

Special Equipment: Heat proof skillet

Prepare your outdoor grill (though this can easily be done stovetop.) In large plastic storage such as Ziploc, combine steak, lime juice, soy sauce, salt and pepper.  Seal bag, shake to evenly distribute seasonings. Press out excess air, seal again, and and set aside until ready to grill (refrigerate if longer than 20 minutes.) 

When the fire is ready,  sear steak about 2 minutes per side. Cover and cook to desired doneness. Average flank steaks typically take about ten minutes total, but err on the side of underdone, you can always put it back on. Give it a feel, and remember that the harder it feels the more done it is, while a mushy indicates raw.  You want a little spring back for medium rare.  If there is room, heat your skillet  on the grill while cooking the steak 

WHEN YOU TAKE OFF THE MEAT,  REST IT IN A WARM PLACE FOR 10 MINUTES BEFORE SLICING. (Trust me, it is worth the wait) Meanwhile, add oil to skillet and then onions, and cover. Check frequently, if they are going too fast, add a little water to the pan.  They should be soft and slightly browned when done.   Finally, brush the baguette slices on both side and grill until browned, about a minute per side.

Assemble the sandwiches either at the table or beforehand.  Take a grilled slice of bread top it with a bit of mustard, onions, sliced steak and arugula.  Just remember to slice the steak against the graine (or lines) to maximize tenderness. Enjoy with a Bordeaux or your favorite big red wine.  

Comments

[arugula advocate]

don't like arugula? how doesn't like arugula?