Skip to main content
Epicurious
Cookbooks

Grilled Flank Steak Sandwich with Blue Cheese Vinaigrette–Dressed Arugula and Pears

Recipe information

  • Yield

    4 servings

Ingredients

Swap

1/2 pounds flank steak for the chicken
1/4 cup crumbled blue cheese for the grated Parmigiano-Reggiano

Preparation

  1. Step 1

    Preheat a grill pan or outdoor grill on high.

    Step 2

    Grill the steak for 6 to 7 minutes on each side. Remove to a plate and loosely tent with foil to let the juices redistribute before slicing.

    Step 3

    Thinly slice the steak against the grain and on an angle. Prepare the dressing, adding the blue cheese after you whisk in the EVOO. Assemble the sandwiches.

Rachael Ray 365: No Repeats
TagsSandwichSteakBeefMeatBlue CheeseCheeseDairyMainDinnerNut FreeEasyGrillingCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
Cheesy Apple Omelet
Fontina and fried shallots make this diner-style omelet perfectly acceptable dinner fare.