Balsamic Grilled Steak Sandwiches
Friends! I am over the
moon excited.
Tonight, our beloved
kickball started up.
Yes. Kickball.
Like you played in
fifth grade.
But with beer.
We played last spring
but took a break from organized activities during the busy summer season.
Well autumn is back in
action and so is kickball.
And so is this really
REALLY great open faced steak sandwich.
You will need…
1 ½ lbs top round or
London broil steak (about 2 inches thick)
6 large garlic cloves,
4 finely chopped and 2 whole
3 sprigs rosemary,
roughly chopped
½ cup balsamic vinegar
½ cup red wine
½ cup olive oil
2 teaspoons salt
1 teaspoon freshly
ground pepper
8 ¾ inch thick slices
of sourdough bread
2 cups arugula
4 tablespoons whole
grain mustard
Start by combining the
steak, chopped garlic, balsamic, wine, olive oil and pepper in a large Ziploc
bag. Pop it in the refrigerater and marinate for a couple hours till overnight.
When you are getting
ready for the meal, heat your grill to a hot heat.
After the grill is
nice and hot, remove the meat from the marinade and set it on a plate. Season
it well with the salt.
Sear the meat over
high heat for 5 to 7 minutes. Until it has a really good seer.
Rotate the steak about
45 degrees from its spot on the grill and cook for another 2 to 3 minutes to
get a sold grill mark.
Flip the steak and
continue to seer the same as the other side.
Move the steak off the
direct heat and cook it until it is 125 degrees F in the center. About 15 to 20
minutes.
When the steak is
cooked, remove it from the heat and cover it with aluminum foil. Let it rest
for 10 minute and then cut it into thin pieces.
While the steak is
resting, quickly grill the bread just until it has grill marks on both sides.
Remove the bread from
the heat and gently rub the remaining garlic cloves on the crisped bread.
Top the bread with a
handful of arugula, mustard to taste, 1 tablespoon of onions and a couple
slices of steak.
Love and Beer Floats
Angela
Balsamic Grilled Steak Sandwiches
1 ½ lbs top round or
London broil steak (about 2 inches thick)
6 large garlic cloves,
4 finely chopped and 2 whole
3 sprigs rosemary,
roughly chopped
½ cup balsamic vinegar
½ cup red wine
½ cup olive oil
2 teaspoons salt
1 teaspoon freshly
ground pepper
8 ¾ inch thick slices
of sourdough bread
2 cups arugula
4 tablespoons whole
grain mustard
Start by combining the
steak, chopped garlic, balsamic, wine, olive oil and pepper in a large Ziploc
bag. Pop it in the refrigerater and marinate for a couple hours till overnight.
When you are getting
ready for the meal, heat your grill to a hot heat.
After the grill is
nice and hot, remove the meat from the marinade and set it on a plate. Season
it well with the salt.
Sear the meat over
high heat for 5 to 7 minutes. Until it has a really good seer.
Rotate the steak about
45 degrees from its spot on the grill and cook for another 2 to 3 minutes to
get a sold grill mark.
Flip the steak and
continue to seer the same as the other side.
Move the steak off the
direct heat and cook it until it is 125 degrees F in the center. About 15 to 20
minutes.
When the steak is
cooked, remove it from the heat and cover it with aluminum foil. Let it rest
for 10 minute and then cut it into thin pieces.
While the steak is
resting, quickly grill the bread just until it has grill marks on both sides.
Remove the bread from
the heat and gently rub the remaining garlic cloves on the crisped bread.
Top the bread with a
handful of arugula, mustard to taste, 1 tablespoon of onions and a couple
slices of steak.