Yesterday I spent a couple hours arguing with my husband about the title of this post. It’s a recipe, but it is not an ordinary one: this is a freaking amazing recipe. I can’t tell you my suggestion, but you will understand when you taste it. So what is all of this mess about?
We actually opened new BBQ season last weekend. There was nice weather, good beer and this fantastic dish. My hubby was the chef – he found this recipe at his addictive site, Reddit. Here is a link http://www.creative-culinary.com/balsamic-and-blue-cheese-steak-sandwich-from-the-national-beef-cookoff/ . I edited it a little bit and am adding pictures step-by-step.
Also here I will show you our little monkey-dog Sean, he is such a funny guy and of course a big help 🙂
Balsamic and Blue Cheese Steak Ciabatta
1 teaspoon fennel seed, toasted, crushed
3/4 cup balsamic vinegar, divided
3 Tbsp olive oil, divided
1 teaspoon salt
1 teaspoon crushed black pepper
1 beef flank steak (about 1 pound)
1 ciabatta baguette loaf (about 15 inches). (We used 2 regular ciabatta flatbreads)
2 cups arugula ( * 1 is enough!!!)
3/4 cup crumbled blue cheese
Combine fennel seed, 1/2 cup balsamic vinegar (*2 Tbsp is enough), 1-1/2 tablespoons olive oil, salt and pepper in small bowl; mix well. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely; marinate in refrigerator 6 to 24 hours – recipe said, BUT: don’t do it more than 12 hours or instead of the taste of meat you will feel the taste of balsamic.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals; grill steak,
covered, 11 to 16 minutes (over medium heat on preheated gas grill, covered, 16 to 21 minutes) for medium rare (145°F) to medium (160°F), turning occasionally. Carve steak diagonally into thin slices. Meanwhile cut ciabatta in half lengthwise; brush cut sides with remaining olive oil. Grill cut-side-down, during last 2 minutes of grilling beef (1 minute is enough, we did around 2 and burned it). Look at the picture for direction.
And I was responsible for dessert. Les Macarons with fresh made raspberry jello and chocolate cream.
Hot night of pleasures is guaranteed 😛