Balsamic & Blue Cheese Steak Sandwich

Use Flank Steak, arugula, blue cheese and ciabatta bread for a fresh and tasty sandwich. Perfect to make for lunch or a quick dinner.

  • 40
    min
  • 4
    SERVINGS
  • 415
    Cal
  • 32 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 teaspoon fennel seed, toasted, crushed
  • 3/4 cup balsamic vinegar, divided
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1 teaspoon crushed black pepper
  • 1 beef flank steak (about 1 pound)
  • 1 ciabatta baguette loaf (about 15 inches)
  • 2 cups arugula
  • 3/4 crumbled blue cheese

Cooking:

  1. Combine fennel seed, 1/2 cup balsamic vinegar, 1-1/2 tablespoons olive oil, salt and pepper in small bowl; mix well. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely; marinate in refrigerator 6 to 24 hours.

  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals; grill steak, covered, 11 to 16 minutes (over medium heat on preheated gas grill, covered, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steak diagonally into thin slices.

  3. Meanwhile cut ciabatta in half lengthwise; brush cut sides with remaining olive oil. Grill cut-side-down, during last 2 minutes of grilling beef

  4. Place steak slices on bottom half of bread, top with arugula and blue cheese; drizzle with remaining balsamic vinegar. Close sandwich.

Nutrition Information

Butcher Counter

Balsamic & Blue Cheese Steak SandwichFlank Steak Flank Primal

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.

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