Best-Ever Grilled Steak Sandwiches

Ingredients

• 0.75 cup Mayonnaise (regular or light)
• 1 tablespoon Dijon Mustard
• 1 tablespoon Balsamic Vinegar
• 3 ounce Blue Cheese (mild, creamy variety, crumbled)
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 tablespoon Olive Oil (extra‑virgin, for brushing rolls)
• 4 pieces Ciabatta Rolls (large, split horizontally)
• 1 pound Skirt Steak (trimmed, patted dry)
• to taste Salt (kosher or sea salt)
• 2 cups Baby Arugula (washed and dried)
• 1 small Red Onion (thinly sliced)

Instructions

1. Make the Blue Cheese Balsamic Sauce

   Add 3/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp balsamic vinegar, 3 oz crumbled blue cheese, and 1/4 tsp freshly ground black pepper to the mini food processor. Blend until smooth, stopping to scrape down the sides as needed.

   Time: PT5M

2. Set Sauce Aside

   Leave the sauce in the processor bowl for easy spreading later.

   Time: PT1M

3. Brush the Rolls

   Split the ciabatta rolls horizontally and brush the cut sides lightly with olive oil.

   Time: PT2M

4. Preheat the Grill

   Turn all burners on high and close the lid. Allow the grill to reach about 450°F (232°C).

   Time: PT10M

   Temperature: 450°F

5. Season the Skirt Steak

   Pat the steak dry, then season both sides generously with salt and freshly ground black pepper.

   Time: PT2M

6. Grill the Skirt Steak

   Place the steak on the hot grill at a 45-degree angle. Grill 2–3 minutes, then rotate 90 degrees to create a cross‑hatch pattern. Flip and repeat on the other side. Keep the lid up.

   Time: PT6M

   Temperature: 450°F

7. Rest the Steak

   Transfer the steak to a cutting board and let it rest for 5 minutes before slicing.

   Time: PT5M

8. Toast the Rolls

   Place the oil‑brushed cut sides down on the grill. Toast 1–2 minutes per side until lightly charred and crisp.

   Time: PT4M

   Temperature: 450°F

9. Slice the Steak Against the Grain

   Identify the direction of the grain and cut the rested steak thinly across the grain into bite‑size strips.

   Time: PT3M

10. Assemble the Sandwiches

    Spread a generous layer of the blue cheese balsamic sauce on the bottom half of each roll. Top with steak strips, a handful of arugula, and a few thin slices of red onion. Close with the top half, then cut each sandwich on the bias.

    Time: PT5M

Nutrition Facts

Calories

740

Protein

45 g

Carbohydrates

55 g

Fat

38 g

Fiber

3 g