Daily Hampshire Gazette - Established 1786
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Flat Iron Steak Sandwiches With Go Big Blue Cheese

Makes 8

For Flat Iron Steak Sandwiches with Brie: Substitute 5 ounces Brie, rind removed, for blue cheese. Proceed with recipe as directed. For Herb Chicken Sandwiches: Substitute herb-marinated and grilled chicken breasts for flat iron steak. Proceed with recipe as directed.

2 large sweet onions

4 tablespoons olive oil, divided

½ teaspoon salt, divided

½ teaspoon freshly ground pepper, divided

3 large red bell peppers, cut into 1/3-inch-wide strips

8 (2- to 3-ounce) favorite deli rolls, split

5 ounces soft ripened blue cheese

1½ cups loosely packed arugula

Herb-Marinated Flat Iron Steak (see recipe), thinly sliced

6 tablespoons reduced-fat mayonnaise

1 tablespoon fresh chopped parsley

Preheat a grill to high. Cut the onion into ¼-inch-thick slices. Brush with 1 tablespoon olive oil, and sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper. Cut the bell peppers into 1-inch-wide strips. Place the red bell pepper strips in a large bowl, and drizzle with 1 tablespoon olive oil. Sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon pepper; toss to coat.

Grill the onion and red bell pepper strips, covered with the grill lid, 7 to 10 minutes on each side or until lightly charred and tender.

Brush the cut sides of teh rolls with the remaining 2 tablespoons olive oil, and grill, cut sides down, uncovered, 1 to 2 minutes or until lightly browned and toasted.

Spread the blue cheese on teh cut sides of the roll bottoms; top with the arugula, bell pepper strips, steak and onion. Mix the mayonnaise with the parsley and spread it on the cut sides of the roll tops. Place the roll tops, mayonnaise sides down, on top of the onion, pressing lightly.

Adapted from www.myrecipes.com

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