YOU WILL NEED:
* Good bread. Baguette or ciabatta.
* One flank steak. I've been picking up the Austrailian ones at Trader Joes. So good, no hormones, amazing price. Flank steak is quite lean, and the TJ variety has never disappointed. Rub it with salt and pepper and grill whole, about 6-8 min per side. Let sit 10-15 minutes before slicing, across the grain, as thin as you can get it without stressing yourself out.
* 4-6 Roma tomatoes, sliced about 3mm thick, doused in a light film of olive oil, salted and peppered, and slow roasted in a 250° oven for about 2 hours (Ok, ok! Regular roasting is fine here, especially when you don't have time to slow roast: 10-20 min at 375° is fine)
* Bunch of good arugula, tossed at the last minute in a spoonful each olive oil, lemon juice and a pinch of kosher salt. Since good arugula is really only available at the farmer's market in the summer, you could substitute some nice mixed greens here.
* Panini oil: combine about ¼ cup olive oil (best you've got - this won't be cooked), 2 cloves garlic, pressed or finely chopped, 1-2 T fresh parsley, finely chopped, 1-2 T fresh basil, finely chopped, Salt and fresh ground pepper
* Realize you forgot to allow time to slow roast romas. Preheat oven to 375°, prepare romas and roast on a baking sheet.
* Preheat grill 10 minutes. Prep flank steak (trim excess fat). Rub a bit of grapeseed oil on grill rack (if possible - if not, no biggie). Set flank on grill.
* Make panini oil.
* Prep arugula and baguette (slice ends on diagonal and crosswise down the middle, slather with panini oil).
* Wait patiently for flank to sit for 10 minutes on a cutting board before you bust into it. This is a good time to ruin your appetite snacking on baguette dipped in panini oil.
* Slice steak. Layer onto bottom half of baguette, top with romas and arugula. Serve.
YOU WILL NEED: