Italian Steak Sandwich

makes 4 sandwiches


1/4 cup extra-virgin olive oil

2 Tablespoons minced fresh flat-leaf parsley

1 Tablespoon minced fresh rosemary

1 Tablespoon minced fresh thyme

1/4 teaspoon crushed red pepper flakes (optional)

Kosher salt and freshly ground black pepper

1 boneless sirloin steak, about 1 to 1 1/2 pounds

4 Ciabatta rolls, sliced in half and brushed with extra-virgin olive oil

Baby arugula, washed and dried

Caramelized red onions, add as much or as little as you like

1 cup of the Roasted Red Bell Pepper and Gorgonzola Dip


Preheat a charcoal or gas grill to medium-high heat.  In a medium bowl, combine the oil, parsley, thyme, and rosemary, and pepper flakes if using.  Season with salt and freshly ground black pepper.  Brush grill with some of the oil.  Season both sides of the steak with salt and pepper.  Place the steak on the grill, cover, and cook for 5 minutes on each side for medium rare.  Remove the steak from the grill and let rest for 5 minutes.  


While the steak rests, toast the rolls on the grill, cut side down, for 1-2 minutes.  Thinly slice the steak across the grain and toss with the remaining seasoned oil.  Place a handful of arugula on the bottom of the roll, top with the caramelized onions, steak, the Roasted Red Bell Pepper and Gorgonzola Dip, and the tops of the rolls.  Cut in half and serve.  Enjoy!


Printed from thegalleygourmet.net