With barbecue season upon us, this is a great way to use up any grilled steak (if ever) and put into a sumptuous sandwich.
- 1 tsp. Dijon mustard
- 1 tbsp. balsamic vinegar
- 2 tbsp. extra virgin olive oil
- pinch of salt and pepper
- 1 lb. steak
- 1 small red onion, sliced into rounds
In a large bowl, whisk together the mustard, vinegar and oil. Season with salt and ground pepper. Add about 16 oz. of steak and turn to coat all sides of the meat. Let this sit at room temperature for about 20 minutes.
Drizzle the onion with a tsp. of oil and let sit.
Heat a grill pan over medium high heat. Grill the steak and onions for 5-8 minutes. The steak should be medium and the onions tender.
Let this rest for 5 minutes and slice against the grain. In a food processor, finely chop the onions with 1 tsp. vinegar.
Spread the onion on 4 slices of crusty bread, top with the steak slices, add some spinach or baby greens. Add some provolone cheese and top with 4 slices of bread.
Now, doesn’t that make sense? You bet it does.
