This recipe takes a spin on the classic beef and blue cheese combo and the pulled pork and coleslaw sandwich. The crunch of the slaw, soft but toasty bread, and savory steak satisfy all my picnic needs. The blue cheese provides that much-needed sharpness to go with a slightly sweet slaw. The beef and coleslaw can be made ahead and the sandwich assembled on-site, otherwise the coleslaw will make the bread soggy. —meganvt01
Generously season the flank steak with salt and freshly ground black pepper. Let rest for 30 minutes.
Over a preheated medium-high grill, grill the flank steak for about 6 minutes on each side for medium rare. Let the steak rest for 15 minutes. Slice steak into 1/4-inch slices against the grain. Pack the steak for the picnic and keep chilled.
Cut the ciabatta rolls in half. Grill lightly until toasted. Let cool and pack for the picnic.
Mix together the dijon, vinegar, sugar, mayo, buttermilk, blue cheese, celery salt, and celery seeds in a bowl.
Mix together the cabbage, onions, and carrots in a large bowl. Pour the blue cheese dressing on top. Season with salt and pepper. Pack the slaw for the picnic and keep chilled.
Layer slices of steak on each roll and top with 1/2 cup of coleslaw. Top with other half of roll.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.