Sometimes you just have to go for it. Sometimes you need to treat yoself. Or others. And when it comes to giving a tip of the hat to Dad we like to make serious manly dishes like steak sandwiches. But that doesn't mean it should be boring. One of our favorite steak sandwiches is this one loaded with a piquant salsa verde, spicy greens, and sweet-sour balsamic steak.
or Provolone cheese
Place steak in the freezer while you prepare the rest, at least 5 minutes. Heat oven to 450°F and arrange a rack in the upper third. Add the halved roll and toast until just golden.
Heat a medium frying pan over high heat. Meanwhile, slice the steak across the grain into 1/8-inch thin slices. Drizzle steak with oil and season with salt and pepper then toss to coat. Add the steak and cook about 1 to 2 minutes per side, until the steak is browned but still has a bit of pink. Remove the steak to a plate then pull the pan from the heat and carefully add the balsamic vinegar (it may sputter so be careful). Scrape the bottom of the pan to incorporate any browned bits and cook until it is a thick glaze (it should just coast the back of a spoon). Add to the steak, toss to coat, and set aside.
Heat oven to a broil. To assemble the sandwich, place a very thin layer of mayo on the bottom half of the roll then top with the tomatoes. Add the steak (and juices!) then top with enough cheese to just cover the steak. Place the steak the steak on the bottom half of the toasted roll then place under the broiler just briefly until the cheese melts.Add the salsa verde to the top half of the roll, top the steak with a handful of arugula, close the sandwich, and serve.
Food styling and photography by Aida Mollenkamp