Balsamic and Blue Cheese Steak Sandwich

Steak is marinated in a flavorful marinade, then grilled. The sandwiches are finished with arugula, blue cheese and a drizzle of Balsamic vinegar.

Yield: 4 servings

Ingredients

• 1 (1 pound) beef flank steak
• 1 teaspoon fennel seed, toasted, crushed
• 3/4 cup balsamic vinegar, divided
• 3 tablespoons olive oil, divided
• 1 teaspoon salt
• 1 teaspoon crushed black pepper
• 1 (15 inch) ciabatta baguette loaf
• 2 cups arugula
• 3/4 crumbled blue cheese

Instructions

1. Combine fennel seed, 1/2 cup balsamic vinegar, 1 1/2 tablespoons olive oil, salt and pepper in a small bowl; mix well. Place beef steak and marinade in a food-safe plastic bag; turn steak to coat. Close bag securely; marinate in refrigerator 6 to 24 hours.
2. Remove steak from marinade; discard marinade. Place steak on grid 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 degrees F) to medium (160 degrees F) doneness, turning occasionally. Carve steak diagonally into thin slices.
3. Meanwhile cut ciabatta in half lengthwise; brush cut sides with remaining olive oil. Grill cut side down, during last 2 minutes of grilling beef.
4. Place steak slices on bottom half of bread, top with arugula and blue cheese; drizzle with remaining balsamic vinegar. Close sandwich.

Nutrition

Per serving: 415 Calories; 198 Calories from fat; 22g Total Fat (9g Saturated Fat; 10g Monounsaturated Fat;) 86mg Cholesterol; 829mg Sodium; 21g Total Carbohydrate; 0.9g Dietary Fiber; 32g Protein; 3mg Iron; 7.1mg NE Niacin; 0.6mg Vitamin B6; 1.7mcg Vitamin B12; 5.1mg Zinc; 30.4cg Selenium; 96.3mg Choline

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc and Selenium; and a good source of Iron and Choline.

Attribution

Recipe and photo used with permission from: Texas Beef Council