Balsamic & Blue Cheese Steak Sandwich
• 1 lb Copper Creek Cut 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 cup Crumbled blue cheese
Directions
- Combine fennel seed, 1/2 cup balsamic vinegar, 1-1/2 Tbsp 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.
- Remove steak from marinade, discard marinade. Place steak on grill 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.Meanwhile cut ciabatta in half lengthwise, brush cut sides with remaining olive oil. Grill cut-side-down, during last 2 minutes of grilling beef
- Place steak slices on bottom half of bread, top with arugula and blue cheese, drizzle with remaining balsamic vinegar. Close sandwich.
- Recipe courtesy of Beef It’s What’s For Dinner®
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