Grilled Steak Sandwich
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
6 large
Garlic Cloves (smashed)1 cup
Canola Oil2 tbsps
Balsamic Vinegar2 tbsps
Worcestershire Sauce1 tbsp
Soy Sauce2 tsps
Honey2 tbsps
Butter2 tbsps
All-Purpose Flour1 cup
Whole Milk1 cup
Provolone (grated aged)1 bunch
Green Onion (cleaned well)2 tbsps
Olive Oil1
SaltDirections:
1
Watch how to make this recipe
2
Mix all of the marinade ingredients together in a bowl and pour it into a large gallon-sized resealable plastic bag
3
Add the steak and turn to make sure it is completely covered by the marinade
4
Refrigerate for at least 2 hours and up to 12, turning the bag occasionally
5
Melt the butter in a heavy bottomed saucepan over medium heat
6
Once melted add the flour and stir until it becomes a light blonde color
7
Slowly whisk in milk
8
Bring the milk up to a simmer while stirring
9
Once at a simmer, stir in the cheese, a handful at a time
10
Season with salt and pepper, to taste
11
Keep warm until ready to use
12
Preheat the grill to medium-high heat
13
Toss green onions in a bowl with olive oil, and salt and pepper, to taste
14
Remove the steak from the marinade and let the excess drain off
15
Grill the steak for 5 to 7 minutes per side for medium-rare and about 8 to 10 minutes for medium
16
Remove the steak from the grill to a cutting board and allow it to rest for 10 minutes before slicing
17
While the steak rests, put the green onions and baguettes on the grill
18
Cook the green onions until charred and soft, about 4 minutes, and toast the bread until golden
19
To assemble, slice the steak, at a 45 degree angle, into very thin slices across the grain
20
Put some of the steak on the bottom of each roll, top with some grilled green onions, and smother with provolone cheese sauce
21
Cover with the top of the roll and serve