Steak Sandwiches With Gremolata and Mustard Sauce
_ INGREDIENTS
FOR THE MARINADE
2 tablespoons balsamic vinegar
1 lb sirloin steak
0.25 cup extra virgin olive oil
0.25 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
0.25 teaspoon garlic powder
0.5 teaspoon dijon mustard
0.5 teaspoon coarse salt
FOR THE MUSTARD SAUCE
1 teaspoon whole grain mustard
2 teaspoons dijon mustard
1/4 teaspoon horseradish
1 teaspoon mayonnaise
FOR THE GREMOLATA
2 tablespoons basil leaves, minced
1 clove garlic, minced
2 tablespoons parsley, minced
1 tablespoon lemon zest
FOR THE SANDWICHES
1 heirloom tomato, sliced
1 french baguette, cut in half and sliced lengthwise
1/4–1/2 cup crumbled blue cheese, depending on preference
1 1/2 – 2 cups, baby arugula, depending on preference
Drizzle of olive oil
_ INSTRUCTIONS
Marinate the steak: In a medium size bowl, stir together ingredients
for the marinade. Place steaks in a large ziplock bag. Pour marinade
over the steaks, seal the bag, and shake to coat. Chill in the fridge for
30 minutes.
Make the gremolata: Combine the basil, parsley, lemon zest, and
garlic in a small bowl. Set aside.
Make the Mustard Sauce: Mix the mustards, mayonnaise, and
horseradish in a small bowl until smooth. Set aside.
Heat up a grill. Alternatively, heat a grill pan over medium high heat.
Remove the steak from the fridge. Place on the grill or grill pan. Grill
both sides 5 minutes for rare to medium rare. Remove steak to a
plate and let rest for five minutes. Slice thinly against the grain.
While steak is resting, grill the baguette: Drizzle the inside baguette
halves with a little olive oil. Place each half on the grill with the crust
facing up and cook 3 minutes, until slightly toasted and char marks
form.
Assemble the sandwiches: Spread mustard sauce on grilled baguette
halves (I spread the sauce on both top and bottom halves of my
sandwich). Sprinkle bottom slice with half of the blue cheese. Layer
with sliced tomato, arugula and sliced steak. Sprinkle with gremolata,
the rest of the blue cheese and any remaining mustard sauce. Cover
with top half. Serve immediately.
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