Flank Steak Sandwiches with Blue Cheese

Flank Steak Sandwiches with Blue Cheese

2 large sweet onions

4 tbsp extra virgin olive oil

½ tsp salt

½ tsp freshly ground pepper

3 red bell peppers

6 (2 to 3 oz) ciabatta or deli rolls, split

5 oz soft ripened blue cheese

1 ½ cups loosely packed arugula

Herb-marinated Flank steak

6 tbsp. mayonnaise

1.       Prepare grill to 400 to 450 (high) heat. Cut onion into ¼ inch thick slices. Brush with 1 tbsp EVOO, and sprinkle with ¼ tsp. salt and ¼ tsp. pepper. Cut bell peppers into 1-inch-thick wide strips. Place pepper strips in a large bowl, and drizzle with 1 tbsp EVOO. Sprinkle with remaining ¼ tsp. pepper; toss to coat.

2.       Grill onion and bell pepper strips, covered with grill lid, over 400 to 450 degrees (high) heat 1 to 2 minutes or until lightly browned and toasted. 

3.       Spread blue cheese 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.

To marinate your own Flank steak:

½ small sweet onion, minced

3 garlic cloves, minced

¼ cup EVOO

2 tbsp chopped fresh basil

1 tbsp chopped fresh thyme

1 tbsp chopped fresh rosemary

1 tsp salt

½ tsp dried crushed red pepper

1 ¾ lb flank steak

1 lemon

1.       Place first 8 ingredients in a 2-gal zip top plastic bag, and squeeze bag to combine. Add steak; seal bag, and chill 30 minutes to 1 hour and 30 minutes. Remove steak from marinade, discarding marinade.

2.       Preheat grill to 400-450 degrees (high) heat. Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness. Remove from grill; squeeze juice from lemon over steak Let stand 10 minutes. Cut across the grain into thin slices.