(sorry we ate it before we took a picture....yum, it was good)
Ingredients:
2 lemons
2 tbsp fresh thyme leaves (about 4 springs), stripped and chopped
salt and freshly ground pepper
1 1/2 lbs flank steak
1 tbsp Dijon mustard
2 tbsp white wine vinegar
5 tbsp extra-virgin olive oil
1/4 cup crumbled blue cheese
4 rolls, split
1 garlic clove, crushed
1 ripe Bartlett, Anjou, or Bosc pear
8 slices prosciutto di Parma
1 large bunch of arugula, cleaned and trimmed (2 to 2 1/2 cups)
Directions:
1. In a shallow bowl, combine the juice of 1 1/2 lemons, thyme, salt and pepper. Add steak and toss to coat. Marinate for 5-10 minutes.
2. In a small bowl, combine mustard, vinegar, salt, and pepper. Whisk in 3 tbsp of Olive oil, then the blue cheese. Toast the rolls and rub the toasted cut sides with the garlic clove.
3. Preheat a grill pan or outdoor grill on high. Add rest of oil if on a grill pan. Grill the steak for 6-7 minutes on each side. Remove to a plate and loosely tent with foil to let the juices redistribute before slicing.
4. Thinly slice the pear, and toss in a salad bowl with the juice of the remaining half lemon. Slice the prosciutto into strips. Add the arugula leaves and prosciutto to the salad bowl and toss with the vinaigrette.
5. Thinly slice the steak against the grain and on an angle. Layer the steak slices onto the rolls and to pwith the arugula-pear salad.
Brought to you by Rachael Ray 365: No repeats. Russ made most of this dinner. It was so good!
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