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Knife-and-Fork Steak-and-Radicchio Sandwiches

September 2009

Knife-and-Fork Steak-and-Radicchio Sandwiches

John Kernick enlarge

By: Nancy Silverton

Part of this menu: Rigatoni with Proscuitto and Parmesan and more! »
Consider this a meal trapped in the body of a sandwich.

Key:

These recipes can be made in 30 minutes or less.

Fast

4 Servings
Prep 20 min (plus standing)
Cook 15 min

Ingredients:

1/2 cup extra-virgin olive oil
10 cloves garlic
1/4 cup fresh rosemary leaves
1 cup balsamic vinegar
1 pound flank steak
2 heads radicchio, cored and leaves separated
Salt and pepper
Four 1/2-inch-thick slices bread from a rosemary loaf
1 cup arugula
1 1/2 teaspoons fresh lemon juice
1 cup parmigiano-reggiano cheese shavings (about 1 1/2 ounces)

Subtly repeat an ingredient, like rosemary in the bread and marinade, to deliciously tie together the layers.

Directions:

Using a food processor, puree 6 tablespoons olive oil, the garlic and rosemary. Transfer to a large bowl and whisk in the vinegar. Transfer the steak and 1/2 cup marinade to a glass baking dish and mix. Add the radicchio to the remaining marinade and toss. Let stand for 1 hour.
Preheat a grill to medium. Arrange the radicchio on the grill in a single layer and cook until lightly charred, about 5 minutes. Season the steak with salt and pepper, arrange on the grill and cook, turning once, for 8 minutes for medium-rare. Let rest for 5 minutes, then thinly slice.
Brush the bread with 1 tablespoon olive oil and toast on the grill. In a large bowl, combine the arugula with the lemon juice and remaining 1 tablespoon olive oil; season with salt and pepper and toss. Layer each piece of toast with one-quarter each of the grilled radicchio and steak, then top with some of the arugula and shaved parmigiano-reggiano.

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