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Simply Delicious

Mabel's Steak Sammies

BeefGrillGastro-Pub

Time: 30 minutes

Yield: 4 servings

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About

Every Monday afternoon, our granny loves to get her gals together, play some cards, and munch on Mabel's Steak Sammies. Isn't that just the best thing ever? We want to be her when we grow up. While they're laughing and acing each other at Pinocle, they find great joy in the fluffy ciabatta rolls that hug the juicy, flavorful steak, crunchy arugula salad, and crispy marinated onions. It's the perfect addition to their weekly (friendly) competition. We're hoping someday we can play our cards right and get to indulge in Mabel's Steak Sammies with some fun girlies, too!

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Ingredients

  • 1/2 small red onion, thinly sliced
  • 3 tablespoons fresh lemon juice, divided
  • kosher salt, to taste
  • black pepper, to taste
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons whole-grain mustard
  • 1/2 tablespoon Dijon mustard
  • 1 (1.25-1.50-pound) hanger steak, can substitute flank or skirt steak, fat trimmed
  • 4 small ciabatta rolls, split
  • 1 bunch fresh arugula, thick stems discarded
  • 1 tablespoon olive oil
  • 1 ounce parmesan cheese, shaved

Directions

Step 1 -Preheat the grill to medium-high heat.

Step 2 -In a small bowl, add the onions, 2 tablespoons of the lemon juice, the salt, and the pepper and stir to combine. Allow the onions to marinate until ready to use.

Step 3 -In a second small bowl, add the balsamic vinegar, the whole-grain mustard, and the Dijon mustard and whisk to combine.

Step 4 -Evenly season the steak with the kosher salt and the black pepper.

Step 5 -Place the seasoned steak on the grill and cook until it reaches an internal temperature of at least 130 degrees F for medium-rare, about 2-3 minutes per side.

Step 6 -In the last 1-2 minutes of cooking time, evenly baste the steak with the balsamic mixture.

Step 7 -Transfer the grilled steak to a cutting board and let it rest, about 5 minutes, until it reaches 135 degrees F for medium-rare.

Step 8 -Thinly slice the steak against the grain.

Step 9 -Place the ciabatta halves on the grill and toast until they are lightly charred, about 1-2 minutes.

Step 10 -In a medium bowl, add the arugula, the olive oil, the remaining lemon juice, the salt, and the pepper and toss to combine.

Step 11 -Add the parmesan cheese to the arugula mixture and toss to combine.

Step 12 -On the cut-sides of the bottom ciabatta buns, evenly top with the sliced steak, the arugula salad, and the marinated onions. Discard the marinade from the onions.

Step 13 -Close the sandwiches with the top ciabatta buns and serve.

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