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Balsamic Blue Cheese Steak Sandwich

Balsamic and Blue Cheese Steak Sandwich

Author Creative Culinary


  • 1 teaspoon fennel seed toasted, crushed
  • ¾ cup balsamic vinegar divided
  • 3 Tbsp olive oil divided
  • 1 teaspoon salt
  • 1 teaspoon crushed black pepper
  • 1 beef flank steak about 1 pound1 ciabatta baguette loaf (about 15 inches)
  • 2 cups arugula
  • ¾ cup crumbled blue cheese


  • Combine fennel seed, 1/2 cup balsamic vinegar, 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.
  • 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
  • Place steak slices on bottom half of bread, top with arugula and blue cheese; drizzle with remaining balsamic vinegar. Top with second bread slice and serve.