Ingredients Jump to Instructions ↓

  1. Marinade /Dressing:

  2. 1/4 cup Dijon mustard

  3. 1/2 cup balsamic vinegar

  4. 2 cloves garlic , chopped

  5. 1/4 cup extra-virgin olive oil

  6. Salt and freshly ground black pepper

  7. "Italian Cheesesteak":

  8. 1 (2 pound) flank steak

  9. 2 tomato es, sliced

  10. 1 red onion , cut into 1/4-inch slices

  11. 1 loaf Ciabatta bread

  12. 1 pound fresh mozzarella cheese, sliced

  13. 3-4 tablespoons (to taste) store bought Pesto Sauce

  14. 1/4 cup mayonaise

  15. 8-10 basil leaves

  16. 1 Avacado

Instructions Jump to Ingredients ↑

  1. Combine the mustard and balsamic vinegar in a small bowl. Add the garlic and drizzle in olive oil while stirring.

  2. Salt & pepper the steak and put into a resealable plastic bag. Pour in marinade and seal the bag. (Reserve the remaining marinade for the bread.) Let the steak marinate at room temperature for at least 30 minutes.

  3. Coat the onions with olive oil and place on the grill. Once the onions are charred, move them to the top rack to keep them warm.

  4. Remove the steak from the marinade and put on the grill. After 5 minutes turn the steak over to sear the other side, about 12 minutes total cooking time, for medium-rare (take off at 140 degrees, steak will continue to cook as it rests). Transfer the steak to a cutting board and let rest for 10 minutes before slicing (when ready, cut into very thin slices).

  5. Cut the bread lengthwise and toast on the grill.

  6. Mix the prepared pesto with mayonnaise and spread lightly on both sides of the bread. Arrange the steak on the bottom half of the bread, then cover with the onions. Top with the cheese, avocado,tomatoes, basil and cover with the other half of the bread. Cut into 4 pieces and serve.


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