Grilled Balsamic Steak Sandwich
Ingredients
Steak Marinade:
1 lb sirloin steak
2 tablespoons Dark Chocolate Balsamic Vinegar
1 tablespoon Worcestershire sauce
¼ cup extra virgin olive oil
¼ teaspoon garlic powder
½ teaspoon coarse salt
¼ teaspoon ground black pepper
heirloom tomato slices
Arugula
french baguette
Gremolata:
2 tablespoons basil leaves, minced
2 tablespoons parsley, minced
1 clove garlic, minced
1 tablespoon lemon zest
Chipotle Aioli:
1 cup Chipotle Infused olive oil
2 large egg yolks at room temperature
2 garlic cloves, smashed
2 teaspoons sea salt – fine
1 tablespoon fresh lime juice
Preparation
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 aioli: In the bowl of a food processor or blender, add the egg yolks, salt, garlic and lime juice. Process until well combined.VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.
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 aioli 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 aioli. Cover with top half. Serve immediately.
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