Grilled Steak Sandwich with Melted Cheese & Basil Aioli Recipe

Grilled Steak Sandwich with Melted Cheese & Basil Aioli Recipe

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Thanks so much to all of you who shared your wonderful recipes during the appetizer and side dish rounds of our Get Grillin' event. Marla of Family Fresh Cooking and I are excited to see what you have in store for us during entree week. My recipe is a grilled steak sandwich, topped with soft, creamy Saint Andre cheese. I whipped up an easy basil aioli and topped it all off with roasted red peppers and spinach. The entree round is limitless - burgers, ribs, chicken, seafood, vegetarian options...the list goes on. Whatever you choose to share, your entry will make you eligible to win an amazing selection of cheeses from Ile de France Cheese.

Next week's theme will be vegetarian dishes (any type of savory dish), so put on your thinking caps.

Thanks to our sponsors, Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans, we have some fabulous prizes to give away each week . Scroll down to find out more about this week's giveaway. Remember, you have to enter a recipe to be eligible for the giveaway.

The recipe:

The steak:
In a large shallow dish, whisk together oil, vinegar, garlic, salt and pepper. Add flank steak and turn to coat. Let rest for 30 minutes at room temperature.

Preheat grill to medium-high heat. Cook steak until medium-rare, 5 to 7 minutes per side. Let rest for 10 minutes before slicing into thin strips. Serve the steak warm so that the heat of the meat will melt the cheese.

The Aioli:
In a medium bowl, stir together mayonnaise, lemon juice and basil.

The rest:
Divide aioli evenly amongst ciabatta rolls, spreading on both cut sides of each roll.

Top bottom half of each roll with steak, cheese, roasted red bell peppers (see How to: Roast a Bell Pepper) and spinach. Top each with remaining ciabatta halves. Serve.

Grilled Steak Sandwich with Melted Cheese & Basil Aioli

Steak:
¼ cup canola oil
¼ cup white wine vinegar
4 cloves garlic, crushed
½ teaspoon salt
½ teaspoon pepper
1 lb. flank steak

Aioli:
6 tablespoon mayonnaise (I used low-fat)
½ teaspoon fresh lemon juice
3 tablespoon thinly sliced fresh basil leaves

The rest:
4 ciabatta rolls, cut in half
6 oz. Saint Andre cheese, sliced
2 roasted red bell peppers, cut in half (see How to: Roast a Bell Pepper)
1 cup (packed) fresh spinach leaves

Steak:
In a large shallow dish, whisk together oil, vinegar, garlic, salt and pepper. Add flank steak and turn to coat. Let rest for 30 minutes at room temperature.

Preheat grill to medium-high heat. Cook steak until medium-rare, 5 to 7 minutes per side. Let rest for 10 minutes before slicing into thin strips. Serve the steak warm so that the heat of the meat will melt the cheese.

Aioli:
In a medium bowl, stir together mayonnaise, lemon juice and basil.

The rest:
Divide aioli evenly amongst ciabatta rolls, spreading on both cut sides of each roll. Top bottom half of each roll with steak, cheese, roasted red bell peppers and spinach. Top each with remaining ciabatta halves. Serve.

Makes 4 sandwiches.

Printable recipe