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

Name: Grilled Flank Steak Sandwich with Blue Cheese Vinaigrette–Dressed Arugula and Pears
Yield: 4 servings
Ingredients: 1/2 pounds flank steak for the chicken; 1/4 cup crumbled blue cheese for the grated Parmigiano-Reggiano

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

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1/2 pounds flank steak for the chicken

1/4 cup crumbled blue cheese for the grated Parmigiano-Reggiano

Preparation

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

TagsSandwich Steak Beef Meat Blue Cheese Cheese Dairy Main Dinner Nut Free Easy Grilling Cookbooks

Recipe notes

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