Bel Paese
Concepts
Want to showcase Bel Paese on your menu? Serve up something sensational with these innovative concepts.
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GALBANI® GRILLED STEAK AND BEL PAESE CHEESE SANDWICH
INGREDIENTS
1 lb. | Flank steak |
3 tbsp. | Extra virgin olive oil |
2 tbsp. | Balsamic vinegar |
2 | Garlic cloves, minced |
1 tsp. | Coarsely ground black pepper |
1 tsp. | Kosher salt |
Vegetable oil to oil grill grate | |
1 | Large onion, sliced |
1 | Red pepper, quartered |
1 | Yellow pepper, quartered |
4 slices | Ciabatta bread |
4 slices | Galbani Bel Paese cheese |
Extra virgin olive oil for vegetables and ciabatta | |
Kosher salt & freshly ground black pepper to taste |
METHOD
- 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.
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Remove flank steak from marinade, pat dry, and rub with a teaspoon of coarsely ground black pepper and a teaspoon of kosher salt.
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Preheat grill to medium-high heat, oil grate well with vegetable oil.
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Grill flank steak for about 12 minutes, turning once, until medium rare.
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Transfer steak to cutting board and tent with foil to rest for at least ten minutes.
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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.
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Brush ciabatta slices with olive oil and toast, cut side down, until grill-marked. Flip over to other side for another minute and remove.
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Un-tent and slice steak thinly against the grain.
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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.
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Place open-faced sandwiches back on grill on low heat and cover for 30 seconds, until Bel Paese cheese is melted.
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Remove from grill and serve.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments