Balsamic Grilled Steak Sandwiches

Friends! I am over the moon excited.

Tonight, our beloved kickball started up.

Yes. Kickball.

Like you played in fifth grade.

But with beer.

We played last spring but took a break from organized activities during the busy summer season.

Well autumn is back in action and so is kickball.

And so is this really REALLY great open faced steak sandwich.

You will need…

1 ½ lbs top round or London broil steak (about 2 inches thick)

6 large garlic cloves, 4 finely chopped and 2 whole

3 sprigs rosemary, roughly chopped

½ cup balsamic vinegar

½ cup red wine

½ cup olive oil

2 teaspoons salt

1 teaspoon freshly ground pepper

1 cup rosemary and balsamic onions

8 ¾ inch thick slices of sourdough bread

2 cups arugula

4 tablespoons whole grain mustard

Start by combining the steak, chopped garlic, balsamic, wine, olive oil and pepper in a large Ziploc bag. Pop it in the refrigerater and marinate for a couple hours till overnight.

When you are getting ready for the meal, heat your grill to a hot heat.

After the grill is nice and hot, remove the meat from the marinade and set it on a plate. Season it well with the salt.

Sear the meat over high heat for 5 to 7 minutes. Until it has a really good seer.

Rotate the steak about 45 degrees from its spot on the grill and cook for another 2 to 3 minutes to get a sold grill mark.

Flip the steak and continue to seer the same as the other side.

Move the steak off the direct heat and cook it until it is 125 degrees F in the center. About 15 to 20 minutes.

When the steak is cooked, remove it from the heat and cover it with aluminum foil. Let it rest for 10 minute and then cut it into thin pieces.

While the steak is resting, quickly grill the bread just until it has grill marks on both sides.

Remove the bread from the heat and gently rub the remaining garlic cloves on the crisped bread.

Top the bread with a handful of arugula, mustard to taste, 1 tablespoon of onions and a couple slices of steak.

Love and Beer Floats

Angela  

Balsamic Grilled Steak Sandwiches

1 ½ lbs top round or London broil steak (about 2 inches thick)

6 large garlic cloves, 4 finely chopped and 2 whole

3 sprigs rosemary, roughly chopped

½ cup balsamic vinegar

½ cup red wine

½ cup olive oil

2 teaspoons salt

1 teaspoon freshly ground pepper

1 cup rosemary and balsamic onions

8 ¾ inch thick slices of sourdough bread

2 cups arugula

4 tablespoons whole grain mustard

Start by combining the steak, chopped garlic, balsamic, wine, olive oil and pepper in a large Ziploc bag. Pop it in the refrigerater and marinate for a couple hours till overnight.

When you are getting ready for the meal, heat your grill to a hot heat.

After the grill is nice and hot, remove the meat from the marinade and set it on a plate. Season it well with the salt.

Sear the meat over high heat for 5 to 7 minutes. Until it has a really good seer.

Rotate the steak about 45 degrees from its spot on the grill and cook for another 2 to 3 minutes to get a sold grill mark.

Flip the steak and continue to seer the same as the other side.

Move the steak off the direct heat and cook it until it is 125 degrees F in the center. About 15 to 20 minutes.

When the steak is cooked, remove it from the heat and cover it with aluminum foil. Let it rest for 10 minute and then cut it into thin pieces.

While the steak is resting, quickly grill the bread just until it has grill marks on both sides.

Remove the bread from the heat and gently rub the remaining garlic cloves on the crisped bread.

Top the bread with a handful of arugula, mustard to taste, 1 tablespoon of onions and a couple slices of steak.