Savor the harmonious blend of succulent grilled steak, tangy blue cheese sauce, and the fresh bite of arugula nestled within a toasty ciabatta in this elevated steak sandwich. Perfect for lunch or a casual dinner, it's a gourmet twist on the classic steak sandwich.
25 minutes
Savor the harmonious blend of succulent grilled steak, tangy blue cheese sauce, and the fresh bite of arugula nestled within a toasty ciabatta in this elevated steak sandwich. Perfect for lunch or a casual dinner, it's a gourmet twist on the classic steak sandwich.
cups
Blue Cheese, crumbled
0 oz
tablespoons
tablespoons
Salt and Pepper
to taste
Skirt Steak, cut into 4 equal pieces, trimmed
0 lb
Ciabatta Sandwich Rolls, halved lengthwise
each
tablespoons
0 oz
Red Onion, halved and thinly sliced
each
1. Blue Cheese Sauce
Combine mayonnaise, crumbled blue cheese, balsamic vinegar, Dijon mustard, and a pinch of pepper in a food processor. Process until the mixture is smooth, approximately 30 seconds. Set the blue cheese sauce aside.
2. Steak Seasoning & Grilling
Pat the steak dry using paper towels. Season both sides generously with salt and pepper. Preheat your grill to a high temperature, ready for cooking.
3. Roll Toasting
Brush the cut sides of the ciabatta rolls with olive oil. Place rolls on the grill, cut side down, and grill until they are lightly toasted, which should take about 1 to 2 minutes. Remove and set aside.
4. Steak Grilling
Grill the seasoned steak pieces over the hot grill until they reach an internal temperature of 125 degrees Fahrenheit for a medium-rare finish, which typically takes about 2 to 3 minutes per side. Once grilled to perfection, transfer the steak to a carving board and tent it with foil to rest.
5. Assembly
Thinly slice the steak against the grain. Lay out the toasted ciabatta rolls and spread a generous amount of blue cheese sauce on each. Evenly distribute the sliced steak, fresh baby arugula, and thin slices of red onion among the rolls.
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