Grilled Steak Sandwiches

By lorik

We prefer these sandwiches on ciabatta, but any sub rolls can be substituted.

Ingredients

• 3/4 cup mayonnaise
• 3 ounces blue cheese, crumbled (3/4 cup)
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper
• 1 (1-pound) skirt steak, cut crosswise into 4 equal pieces and trimmed
• 4 ciabatta sandwich rolls, halved lengthwise
• 1/4 cup extra-virgin olive oil
• 2 ounces (2 cups) baby arugula
• 1 small red onion, halved and sliced thin

Preparation

Step 1

1. Process mayonnaise, blue cheese, vinegar, mustard, and ¼ teaspoon pepper in food processor until smooth, about 30 seconds. Set aside blue cheese sauce.

2. Pat steak dry with paper towels and season with salt and pepper. Brush cut sides of rolls with oil. Grill steak over hot fire until meat registers 125 degrees (for medium-rare), 2 to 3 minutes per side. Transfer steak to carving board and tent with foil. Grill rolls, cut side down, until lightly toasted, 1 to 2 minutes.

3. Slice steak thin against grain. Spread blue cheese sauce on rolls. Divide steak, arugula, and onion evenly among rolls. Serve.