The temperatures outside have warmed up and we are ready to spend long days playing in the backyard. There are some days we just don’t go back inside! We want simpler meals that are easy to fix and can be devoured on the back patio.
This sandwich recipe is open-faced, meaning you only use one piece of bread. If you are watching your carbs, no problem! Place the steak and toppings in a bowl for a “steak salad”!
• 1½ pounds flank steak
• Kosher salt, freshly ground pepper
• 1 tablespoon vegetable oil
• ½ small red onion, thinly sliced
• ¼ cup whole grain mustard
• 3 tablespoons fresh lemon juice
• ½ cup olive oil, plus more for bread
• 1½ ounces Parmesan, finely grated
• 1 ciabatta loaf, halved lengthwise
• 6 cups mature arugula leaves with tender stems
1. Heat a dry large skillet, preferably cast iron, over medium-high. Meanwhile, place onion in a small bowl; cover with cold water. Set aside.
2. Using a sharp knife, lightly score steak on both sides in a crosshatch pattern. Season generously with salt and pepper, then rub all over with vegetable oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest at least 15 minutes; reserve skillet.
3. Blend mustard and lemon juice in a blender to combine. With motor running, stream in ½ cup olive oil, then gradually add Parmesan. Stream in 1 Tbsp. cold water and blend until dressing is smooth and thick. Season with salt and pepper.
4. Heat reserved skillet over medium. Drizzle cut sides of ciabatta with olive oil. Working with 1 half at a time, cook, cut side down, until golden brown and crisp, about 5 minutes each.
5. Place bread, cut side up, on a platter and drizzle with one-third of dressing. Top with arugula; drain reserved onion and scatter over arugula. Season with salt and pepper and drizzle with half of remaining dressing. Thinly slice steak and arrange over dressed arugula. Drizzle with remaining dressing, season with more salt, then cut sandwiches crosswise into pieces.
Peirano Estate Vineyard’s Merlot is produced from 6 different clones of Merlot grown on the estate, including two rare French clones as well as the very rare Italian clone. Aged in French and American oak barrels, of which 15% was new oak, the barrels were specifically selected to compliment the supple structure of our Merlot.
Aromas of maraschino cherries, plum and red licorice join together in a single sensation of olfactory bliss. The mouth is filled with an array of flavors, including black cherries, raisins, chutney and dried herbs, with a lingering hint of dried cranberries and fruit cake. Bright red fruit tannins and good acidity leave a pleasing, long lasting, soft finish. POV