GALBANI® GRILLED STEAK AND BEL PAESE CHEESE SANDWICH
Extra virgin olive oil
Garlic cloves, minced
Coarsely ground black pepper
Vegetable oil to oil grill grate
Large onion, sliced
Red pepper, quartered
Yellow pepper, quartered
Galbani Bel Paese cheese
Extra virgin olive oil for vegetables and ciabatta
Kosher salt & freshly ground black pepper to taste
In a large plastic resealable bag, combine flank steak, 3 tablespoons olive oil, balsamic vinegar, and garlic cloves. Seal and refrigerate for at least 6 hours.
Remove flank steak from marinade, pat dry, and rub with a teaspoon of coarsely ground black pepper and a teaspoon of kosher salt.
Preheat grill to medium-high heat, oil grate well with vegetable oil.
Grill flank steak for about 12 minutes, turning once, until medium rare.
Transfer steak to cutting board and tent with foil to rest for at least ten minutes.
In a bowl, drizzle onions and peppers with olive oil, salt, and pepper. Coat well, then grill. Remove when onions are caramelized, and grill marks appear on the peppers. Set aside in a large bowl.
Brush ciabatta slices with olive oil and toast, cut side down, until grill-marked. Flip over to other side for another minute and remove.
Un-tent and slice steak thinly against the grain.
Toss steak slices, caramelized onions, and grilled peppers together. Top each slice of ciabatta evenly with the mixture. Then, place a slice of Bel Paese cheese on each, creating four open-faced sandwiches.
Place open-faced sandwiches back on grill on low heat and cover for 30 seconds, until Bel Paese cheese is melted.