Just made Giada De Laurentiis’s Grilled Steak Sandwiches from her cookbook Giada’s Family Dinners. They turned out great and were a really satisfying dinner all by themselves. Definitely going to become a new dinner staple around here.
I must admit, I was a little weary of the sour cream and gorgonzola mixture for the spread. Spreading sour cream on bread just sounds wrong to me. But it really was delicious and provides a nice contrast to the peppery arugula. So do it. Don’t be afraid. Be the master of the sour cream.
Grilled Steak Sandwiches
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 tablespoon yellow mustard seeds, cracked
- 2 (12 to 14 ounce) rib-eye steaks
- 4 ounces gorgonzola cheese, crumbled
- 1/2 cup sour cream
- Salt and freshly grated black pepper
- 1 baguette (I used French sandwich rolls)
- 2 cups arugula
In the container of your choice, combine vinegar, soy sauce, Worcesershire sauce and mustard seeds, and add steaks and marinate. Refrigerate for at least 30 minutes and up to 2 hours, turning the steaks occasionally.
Prepare a charcoal or gas girll for medium-high heat, or preheat a ridged grill pan over medium-high heat (I used my George Foreman grill. Don’t hate). Drain the marinade from the steaks. Grill to desired doneness, about 6 minutes per side for medium-rare. (In the case of the George Foreman, about 6 minutes total with the lid shut). Let the steaks rest for 10 minutes, then cut them crosswise into thin slices.
Meanwhile, stir the cheese and sour cream in a bowl to form a thick spread. Season with salt and pepper to taste. I toasted my bread, but you don’t have to. I like the crunch of the crust. Spread the cheese mixture over the baguette halves. Arrange the arugula and steak slices on the bottom piece of bread. Cover with the top and serve.
The recipe says it makes 6 servings, but for us hungry people it made 4.
Also, this marinade is fantastic and I will definitely be using it again for any other steak grilling.