While at the gym last week – I caught the end of Giada’s grilling section on the Today Show. Giada made a steak sandwich that was to “die for”. Remember … I’m at the gym and had probably worked out for an hour — before my 1 hour spin class. So … I’m thinking about the food I can eat the rest of the day, since I will have burned 700 – 900 calories at the gym. That is why we work out, right? So we can eat delicious food!
The sandwich starts with a marinated rib eye (marinated in Balsamic Vinegar, Soy Sauce, Worcestershire and Mustard Seeds) that’s grilled to perfection. French rolls are slathered with a sour cream and gorgonzola mixture, topped with Arugula. YUM!
Well, I made the sandwiches last night. They did not disappoint! My husband thought they were one of the best sandwiches he’s eaten. At the end of dinner, he said “Wow! I would have gladly paid $10 for that sandwich.” Kind of an odd comment, but I took it as a compliment.
I wish I had taken pictures of our sandwiches … as they looked so much better than Giadas! Next time…
Grilled Steak Sandwiches
1/4 cup Balsamic Vinegar
1/4 cup Soy Sauce
1/4 cup Worcestershire Sauce
1 Tbs. Mustard Seeds, cracked
3 (12 – 14 oz.) Rib Eye Steaks
4 ounces Gorgonzola Cheese, crumbled
1/2 cup Sour Cream
Salt & Pepper
Baguette, 2 foot (or your preference of sandwich rolls)
2 cups Arugula
1. Combine the vinegar, soy, Worcestershire and mustard seeds in a large resealable plastic bag. (I use a mortal & pestle to break up the mustard seeds). Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally. Take the steaks out of the refrigerator about 20 minutes before grilling (to bring them to room temperature).
2. Prepare your barbeque for medium-high heat. When grill is ready, drain the marinade from the steaks. Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
3. Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the mixture with salt and pepper, to taste.
4, Cut the baguette in half, lengthwise. If the baguette is thick, you may want to remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange arugula and warm steak slices over the baguette bottom. Sprinkle the steak with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces.