Grilled Steak Sandwiches with Goat Cheese and Arugula

Name: Grilled Steak Sandwiches with Goat Cheese and Arugula
Prep time: 25 min
Total time: 25 min
Ingredients: Vegetable oil, for grates; 3 boneless rib-eye steaks (each about 1 pound and 1 inch thick), excess fat removed; Coarse salt and ground pepper; 1 large red onion, sliced ½ inch thick; 2 baguettes, split; 5 ounces fresh goat cheese, room temperature; 0.25 cup grainy mustard; 2 bunches arugula (about 10 ounces total), stems trimmed

3.2

(38)

3 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

25 mins

Total Time:

25 mins

Servings:

8

This summer sandwich is bursting with flavor.

Ingredients

Vegetable oil, for grates
3 boneless rib-eye steaks (each about 1 pound and 1 inch thick), excess fat removed
Coarse salt and ground pepper
1 large red onion, sliced ½ inch thick
2 baguettes, split
5 ounces fresh goat cheese, room temperature
¼ cup grainy mustard
2 bunches arugula (about 10 ounces total), stems trimmed

Directions

Heat grill to high; lightly oil grates. Season steaks with salt and pepper; grill 4 to 5 minutes per side for medium-rare. Transfer to a plate; let rest 10 minutes.
Meanwhile, grill onion until tender and charred, 4 to 5 minutes per side. Transfer to a plate; separate into rings. (To store, refrigerate steaks and onion, up to 1 day.)
Assemble sandwiches: Thinly slice steaks against the grain. Dividing evenly, spread top halves of bread with cheese, and bottom halves with mustard. Pile steak, onion, and arugula on bottom halves; close sandwiches. Cut each sandwich into quarters, and serve.

Cook's Notes

If you're making these for a party, grill the steaks one day ahead.

Originally appeared: Everyday Food, June 2008