Father's Day Grilled Steak Sandwich
- STEAK INGREDIENTS:
- 2 lbs Flat Iron Steak
- 2 tbsps Sister Winemaker's Montreal Seasoning
- 1 tbsp Olive Oil
- 1/4 tsp Salt
- 1/2 tsp Fresh Ground Black Pepper
- BALSAMIC CARAMELIZED ONIONS:
- 2 Large Red Onions, sliced then
- 1 Glove Garlic, minced
- 1 tsp Fresh Thyme or 1/4 tsp dried
- 2 tbsps Butter
- 1 tbsp Olive Oil
- 1/2 tsp Brown Sugar
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- BLUE CHEESE CREAM:
- 1/2 cup Mayo
- 1/2 cup Sour Cream
- 2 tsps Worcestershire Sauce
- 1 tbsp Fresh Parsley or 1 tsp Dried
- Salt and Pepper to Taste
- REMAINING INGREDIENTS:
- 6 Ciabatta Rolls
- Arugula
1. About 20 minutes before grilling, remove the steaks from the refrigerator and let sit at room temperature.
2. Prepare caramelized onions; Slice onions and mince garlic. Heat skillet to medium-high, add oil and butter. When butter is melted add onions, salt and pepper. Cook until soft. Add sugar, thyme and garlic. Cook until golden brown and caramelized. Add balsamic and cook until evaporated. Set aside.
3. Prepare Blue Cheese Cream; combine mayo, sour cream, Worcestershire, parsley, salt and pepper. Set aside
4. Heat your grill to high. Brush steaks on both sides with oil and Worcestershire sauce, season with salt, pepper and steak seasoning. Place the steaks on the grill and cook until slightly charred, 4-5 minutes. Flip steaks and continue to grill until desired temperature.
5. Transfer steaks to a cutting board and let rest 5 minutes before slicing. Thinly slice steak against the grain.
6. Slice rolls in half, brush with olive oil and grill until toasted.
7. Assemble sandwich; spread blue cheese cream on both halves of bread. Add some steak, arugula, and onions. Serve warm or at room temperature.