Skip to main content
Epicurious
Cookbooks

Grilled Flank Steak Sandwich with Blue Cheese Vinaigrette–Dressed Arugula and Pears

Recipe information

  • Yield

    4 servings

Ingredients

Swap

1/2 pounds flank steak for the chicken
1/4 cup crumbled blue cheese for the grated Parmigiano-Reggiano

Preparation

  1. Step 1

    Preheat a grill pan or outdoor grill on high.

    Step 2

    Grill the steak for 6 to 7 minutes on each side. Remove to a plate and loosely tent with foil to let the juices redistribute before slicing.

    Step 3

    Thinly slice the steak against the grain and on an angle. Prepare the dressing, adding the blue cheese after you whisk in the EVOO. Assemble the sandwiches.

Rachael Ray 365: No Repeats
TagsSandwichSteakBeefMeatBlue CheeseCheeseDairyMainDinnerNut FreeEasyGrillingCookbooks
Read More
Failproof Homestyle Chicken Kari
This chicken kari recipe fills your house with the rich, comforting aroma of chicken simmering in a heady mix of spices, onions, and tomatoes.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
Amaranth Porridge With Walnuts and Honey
Nutty, protein-packed, and batchable—perfect for hectic mornings.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
Chili Crisp Yogurt Chicken
A sheet-pan wonder with lots of crispy rice.
Brûléed Kheer (Rice Pudding) With Mango Sorbet
This rice pudding features a brûléed top and a scoop of mango sorbet for brightness and as a nod to the classic sticky rice flavor.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.