Balsamic & Blue Cheese Steak Sandwich - Ginsberg's Foods

Balsamic & Blue Cheese Steak Sandwich

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 Balsamic & Blue Cheese Steak Sandwich
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Servings
Ingredients
  • 1 lb Copper Creek Cuts Beef Flank Steak
  • 1 tsp fennel seed toasted and crushed
  • 3/4 cup Balsamic Vinegar divided
  • 3 Tbsp olive oil divided
  • 1 tsp salt
  • 1 tsp crushed black pepper
  • 1 ea ciabatta baguette loaf about 15 inches
  • 2 cups arugla
  • 3/4 cups crumbled blue cheese
Servings
Ingredients
  • 1 lb Copper Creek Cuts Beef Flank Steak
  • 1 tsp fennel seed toasted and crushed
  • 3/4 cup Balsamic Vinegar divided
  • 3 Tbsp olive oil divided
  • 1 tsp salt
  • 1 tsp crushed black pepper
  • 1 ea ciabatta baguette loaf about 15 inches
  • 2 cups arugla
  • 3/4 cups crumbled blue cheese
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Rating: 0
You:
Rate this recipe!
Instructions
  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.
  5. recipe courtesy of Beef It's What's For Dinner®
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