Flank Steak Sandwiches with Blue Cheese

(Adapted from My Recipes)


For the sandwiches:
2 large sweet onions
4 TBSP extra virgin olive oil, divided
1/2 tsp salt
1/2 tsp pepper
3 red bell peppers
6 (2- to 3-oz.) ciabatta or deli rolls, split
5 oz soft ripened blue cheese
1 1/2 cups loosely packed arugula
Herb-Marinated Flank Steak
~ 6 TBSP mayonnaise

 For the Flank Steak:
1/2 small sweet onion, minced
3 garlic cloves, minced
1/4 cup extra virgin olive oil
2 TBSP chopped fresh basil
1 TBSP chopped fresh thyme
1 TBSP chopped fresh rosemary
1 tsp salt
1/2 tsp dried crushed red pepper
1 lemon (or 2 TBSP total juice)
1 3/4 pounds flank steak


  1. To marinate the steak: Place first 9 ingredients in a bowl and whisk together to combine.
  2. Place steak and marinade in a large zip lock baggie; seal bag, and chill several hours or overnight.
  3. Remove steak from marinade, discarding marinade.
  4. Preheat grill to 400 to 450 degrees F (high) heat. Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness. Remove from grill. Let stand 10 minutes. Cut across the grain into thin slices.
  5. Toss onion and red pepper strips in 2 tablespoons of olive oil, salt and pepper.
  6. Grill onion and bell pepper strips, covered with grill lid, over 400 to 450 degree F (high) heat 7 to 10 minutes on each side or until lightly charred and tender.
  7. Brush cut sides of rolls with remaining 2 tablespoons of olive oil, and grill, cut sides down, without grill lid, over high heat 1 to 2 minutes or until lightly browned and toasted.
  8. Place blue cheese pieces on cut sides of roll bottoms; top with arugula, bell pepper strips, steak, and onion. Spread mayonnaise on cut sides of roll tops. Place roll tops, mayonnaise sides down, on top of onion, pressing lightly.

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