The way to a man’s heart is through his stomach right? Well in my experience, steak is one of the fastest ways to get there. Men love steak. Sometimes a simple, well cooked steak on the grill is just the ticket. Other times I feel the need to change things up a bit. Now I don’t know about you, but I love a good sandwich. I don’t know, there is just something about all the flavors on there working together into a tasty combination. So when I saw this recipe for a grilled beef steak sandwich from Canada Beef I thought it would be the perfect meal to satisfy both me and my husband. If you have a steak lover in your family, this is a great way to give them what they love with a little twist. The key to this recipe is in the beef, be sure to choose high quality Canadian beef. Either a beef inside round cut or sirloin tip marinating steak. I used the sirloin tip. The onions on top add a punch of flavor and because we are cheese lovers we also added some melted pepper jack cheese to the top. You can serve it in a roll as we did or open-face style as the recipe directs.
| 3 tbsp (45 mL) | olive oil |
| 2 tbsp (30 mL) | red wine vinegar |
| 4 | cloves garlic, minced |
| ½ tsp (2 mL) | salt and hot pepper flakes |
| 1 lb (500 g) | Beef Inside Round or Sirloin Tip Marinating Steak/Medallions |
| 1 | sweet onion (e.g. Vidalia), sliced |
| 1 | whole wheat or regular baguette, quartered and halved lengthwise |
| ½ | bunch arugula, trimmed |
- Combine 2 tbsp (30 mL) oil, vinegar, garlic, salt and hot pepper flakes in sealable freezer bag. Set aside 2 tbsp (30 mL) of marinade. Using fork, pierce meat all over; add to marinade in bag. Refrigerate for 8 to 12 hours.
- Remove steak from bag and pat dry with paper towel. Discard used marinade. Grill steak over medium-high heat, about 3 to 4 minutes per side for medium-rare. Let steak rest on carving board for 10 minutes.
- Meanwhile, pan-fry onion in remaining oil over medium heat in non-stick skillet for 10 minutes or until softened and golden. Toss with reserved marinade.
- Slice steak thinly on the diagonal. Drape slices of steak on each baguette bottom piece. Top each with warm onions and arugula.
