Steak Sandwich with Goat Cheese, Carmelized Onions & Arugula

I have a dining secret. Well, not really a secret, I guess - as I tell everyone. Here's the secret: I cannot resist a crab cake sandwich.

Now I bet you're thinking: Wait - wasn't this about a steak sandwich? Well, yes. I went out to dinner on Friday to a place I've never been before - a place with a menu filled with foodie delights, and many many pages (another secret weakness, a many-paged menu). And this delicious-looking steak sandwich with blue cheese, caramelized onions and a balsamic reduction was high on my list of must-haves. But then (you guessed it) I saw the crab cake sandwich. Damn you crab cake! It came on a brioche roll with parmesan aioli, and that clinched it.


So I did what any normal foodie would do - I made the my own steak sandwich the next day. I saw some inexpensive flat iron steak, caramelized an onion to which I added some balsamic vinegar, added in some arugula and changed the blue cheese to goat cheese. Put that all on a french baget, and sandwich magic happened. Before the magic though, I marinaded the steak, and that is the simple magic I'll be sharing today.





Sliced Flat Iron Steak

Place steak in a bowl with equal portions soy sauce and red wine vinegar. Add two cloves chopped garlic, a couple splashes worcester sauce, 1 tsp of dried mustard (or dijon if you want), salt and pepper and a healthy dose of olive oil. Mix together and let marinade for at least 30 minutes and up to 4 hours (really though, the flat iron is fairly tender and so doesn't suffer from a short marinade time).

Remove steak from marinade, and let return to room temperature (if was in fridge). Season with salt and pepper on each side of the steak. Lightly oil and heat a grill pan on high till you can only hold your hand over the pan for a few seconds, and sear steak on both side. Lower heat to medium, and let steak cook on each side for 2-3 minutes (for medium/medium rare). Remove steak to the cutting board, untouched and cover with foil. Let rest for 10 minutes. Slice thinly against the grain. Tada!