Steak Sandwiches With Gremolata and Mustard Sauce

_ INGREDIENTS

FOR THE MARINADE

2 tablespoons balsamic vinegar

1 lb sirloin steak

1/4 cup extra virgin olive oil

1/4 teaspoon ground black pepper

1 tablespoon Worcestershire sauce

1/4 teaspoon garlic powder

1/2 teaspoon dijon mustard

1/2 teaspoon coarse salt

FOR THE MUSTARD SAUCE

1 teaspoon whole grain mustard

2 teaspoons dijon mustard

1/4 teaspoon horseradish

1 teaspoon mayonnaise

FOR THE GREMOLATA

2 tablespoons basil leaves, minced

1 clove garlic, minced

2 tablespoons parsley, minced

1 tablespoon lemon zest


FOR THE SANDWICHES

1 heirloom tomato, sliced

1 french baguette, cut in half and sliced lengthwise

1/4–1/2 cup crumbled blue cheese, depending on preference

1 1/2 – 2 cups, baby arugula, depending on preference

Drizzle of olive oil

_ INSTRUCTIONS

Marinate the steak: In a medium size bowl, stir together ingredients

for the marinade. Place steaks in a large ziplock bag. Pour marinade

over the steaks, seal the bag, and shake to coat. Chill in the fridge for

30 minutes.

Make the gremolata: Combine the basil, parsley, lemon zest, and

garlic in a small bowl. Set aside.

Make the Mustard Sauce: Mix the mustards, mayonnaise, and

horseradish in a small bowl until smooth. Set aside.

Heat up a grill. Alternatively, heat a grill pan over medium high heat.

Remove the steak from the fridge. Place on the grill or grill pan. Grill

both sides 4-5 minutes for rare to medium rare. Remove steak to a

plate and let rest for five minutes. Slice thinly against the grain.

While steak is resting, grill the baguette: Drizzle the inside baguette

halves with a little olive oil. Place each half on the grill with the crust

facing up and cook 2-3 minutes, until slightly toasted and char marks

form.

Assemble the sandwiches: Spread mustard sauce on grilled baguette

halves (I spread the sauce on both top and bottom halves of my

sandwich). Sprinkle bottom slice with half of the blue cheese. Layer

with sliced tomato, arugula and sliced steak. Sprinkle with gremolata,

the rest of the blue cheese and any remaining mustard sauce. Cover

with top half. Serve immediately.