Flat Iron Steak Sandwich with Blueberry Balsamic Ginger 'Jam'
Author Notes: A medium rare steak grilled to perfection, sliced thin and topped with a little arugula, swiss, onion and a very special jam. It's a summer treat that travels well. —Emily Z
Makes 4 sandwiches
Blueberry Balsamic Ginger Jam
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1
cup Fresh Blueberries
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1
teaspoon Freshly Grated Ginger
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1
tablespoon Balsamic Vinegar
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2
teaspoons Chia Seeds
The Sandwich
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1
Very Long French Baguette, slice into 4 OR 4 Hoagie Rolls
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1 1/2
pounds Flat Iron Steak
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Coarse Kosher Salt and Freshly Ground Black Pepper
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4
slices Swiss Cheese
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Baby Arugula (or substitute Romaine if you like)
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Sliced Onion
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Salad Dressing such as Miracle Whip (optional)
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Butter or Olive Oil
- For the Jam: Mash the blueberries with a fork. Add the ginger and balsamic vinegar. Add the chia seeds. Stir. Refrigerate about 15 minutes or until thickened.
- Season the steak liberally with salt and pepper. Preheat grill to high. Grill about 7 minutes on one side. Flip and grill another 4 minutes or so, until medium rare. Let rest about 15 minutes. Slice thinly against the grain.
- Slice the baguette open. Spread a thin layer of olive oil or butter on your French Baguette. Toast on the grill of under a broiler.
- Spread a generous layer of blueberry jam on the top layer. Spread salad dressing or Miracle whip on the bottom layer. (if using) Layer the steak, onion and cheese.
- This recipe was entered in the contest for Your Best Picnic Recipe
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