Ingredients with Measurements:
- 1 pound flank steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 4 ciabatta rolls
- 1 cup arugula
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon garlic powder
Special equipment needed:
- Grill or grill pan
- Meat thermometer
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season flank steak with salt and black pepper.
3. Drizzle olive oil over steak and rub it in.
4. Grill steak for 4-5 minutes per side or until it reaches an internal temperature of 135°F for medium-rare.
5. Remove steak from grill and let it rest for 5 minutes.
6. While steak is resting, cut ciabatta rolls in half and toast them on the grill.
7. In a small bowl, mix mayonnaise, Dijon mustard, balsamic vinegar, and garlic powder.
8. Spread the mayonnaise mixture on the bottom half of each toasted roll.
9. Thinly slice the steak against the grain.
10. Place the sliced steak on top of the mayonnaise mixture.
11. Top the steak with arugula.
12. Place the top half of the toasted roll on top of the arugula.
13. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Internal temperature of steak: 135°F for medium-rare
Serving size:
- 4 sandwiches
Nutritional information:
- Calories: 550
- Fat: 27g
- Carbohydrates: 38g
- Protein: 39g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin steak or ribeye steak.
- Arugula can be substituted with spinach or mixed greens.
- Ciabatta rolls can be substituted with any type of bread.
Variations:
- Add sliced tomatoes or roasted red peppers to the sandwich.
- Use a different type of cheese, such as provolone or blue cheese.
- Add caramelized onions or sautéed mushrooms to the sandwich.
Tips and tricks:
- Let the steak rest before slicing it to prevent the juices from running out.
- Toast the ciabatta rolls on the grill for added flavor.
- Use a meat thermometer to ensure the steak is cooked to the desired temperature.
Storage instructions:
- Store leftover steak and arugula separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the steak in the microwave or on the stovetop until heated through.
- Reheat the ciabatta rolls in the oven or on the grill until toasted.
Presentation ideas:
- Serve the sandwich on a wooden cutting board or a plate.
- Cut the sandwich in half diagonally for a more attractive presentation.
Garnishes:
- Garnish the sandwich with a sprig of fresh herbs, such as parsley or basil.
Pairings:
- Serve the sandwich with a side of sweet potato fries or a mixed green salad.
Suggested side dishes:
- Sweet potato fries
- Mixed green salad
- Grilled vegetables
Troubleshooting advice:
- If the steak is overcooked, it will be tough and dry.
- If the ciabatta rolls are toasted too much, they will be hard to bite into.
Food safety advice:
- Use a meat thermometer to ensure the steak is cooked to a safe temperature.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
- The steak sandwich originated in the United States in the early 20th century.
Flavor profiles:
- The steak is savory and slightly smoky from the grill.
- The arugula adds a peppery and slightly bitter flavor.
- The mayonnaise mixture is tangy and slightly sweet from the balsamic vinegar.
Serving suggestions:
- Serve the sandwich with a cold beer or a glass of red wine.
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