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Knife-and-Fork Steak-and-Radicchio Sandwiches

September 2009
Knife-and-Fork Steak-and-Radicchio Sandwiches

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Consider this a meal trapped in the body of a sandwich.

Makes: 4 servings

Prep: 20 mins

Cook: 15 mins

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
  • 4 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)
Directions
  1. 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.
  2. 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.
  3. 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.
Tip
  • Subtly repeat an ingredient, like rosemary in the bread and marinade, to deliciously tie together the layers.