Tomahawk Steak Sandwich

Ingredients:

• 1 beef Tomahawk Steak, about 2-1/2 pounds
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons butter, softened
• 1 tablespoon finely chopped fresh rosemary
• 4 ciabatta rolls, split and toasted
• 1/4 cup mayonnaise
• 2 cups arugula
  
• 1 small red onion, thinly sliced
  
• 1/4 cup horseradish sauce
• Blue cheese crumbles or provolone slices (optional)

COOKING:

1. Season steak generously with salt and pepper.
2. Place steak on grid over medium, ash-covered coals or grill pan; grill steak 5 to 6 minutes on each side for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes.
4. Combine garlic, butter and rosemary in small bowl; spread mixture on cut sides of ciabatta rolls. Spread bottom halves of rolls with mayonnaise.
5. Thinly slice the rested steak against the grain.
6. Layer bottom of rolls evenly with arugula, sliced steak, onion and horseradish sauce. Top with blue cheese crumbles or provolone cheese, if desired. Cover with top halves of rolls.
7. Serve immediately.
   

Nutrition information per serving, 4 servings: 762 Calories; 35.0 g Total Fat (10.0 g Saturated Fat; 0.2 g Trans Fat; 8.5 g Polyunsaturated Fat; 13.7 g Monounsaturated Fat); 160.0 mg Cholesterol; 705.0 mg Sodium; 52.0 g Total Carbohydrate; 2.8 g Dietary Fiber; 4.0 g Total Sugars; 1.0 g Added Sugars; 55.0 g Protein; 90.5 mg Calcium; 6.5 mg Iron; 796 mg Potassium; 0.0 mcg Vitamin D; 0.3 mg Riboflavin; 19.4 mg Niacin; 1.1 mg Vitamin B6; 3.0 mcg Vitamin B12; 395 mg Phosphorus; 9.2 mg Zinc; 56.0 mcg Selenium; 99.9 mg Choline