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
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
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.