Steak, Gorgonzola, and Arugula Sandwiches

A quick, easy, slightly indulgent, and hugely satisfying dinner option.  You could make this with any cut of steak you like, but my favorite is ribeye, which has plenty of marbled fat which gives it an incredible flavor.  I used New York strip steak in these pictures...a little leaner but still really tender.  The Gorgonzola is a sharp and tangy complement to the steak and the peppery arugula works well with both.  

Cheers! 

Steak, Gorgonzola, and Arugula Sandwiches

Yield: 2 sandwiches

Ingredients: 

12” loaf ciabatta bread (enough for two sandwiches- could also use two individual, sandwich size ciabatta rolls)
12 oz thick-cut steak (ribeye or New York strip work well)
1-2 oz (about 3-4 Tbsp) good quality Gorgonzola cheese, crumbled or cut into small pieces  
2 small handfuls fresh arugula
extra virgin olive oil (for dressing the arugula)
1 lemon
2 Tbsp. canola or vegetable oil  (for searing steak)
1 Tbsp. butter
salt and pepper  

Method: 

Preheat oven to 400 F.  Season steak on both sides with salt and pepper. Heat butter and canola oil in a sauté pan over med high heat.  When the pan is hot add the steak and do not move it for 2-3 minutes to develop a nice brown sear.  Flip it and repeat.  Transfer the steak to a baking tray and pop it in the oven to finish cooking, about 10 more minutes if the steak is about 1 inch thick (less time if thinner, more time if thicker).  Cook til thermometer inserted into middle of steak reads about 130 (for medium).   Let it rest for a few minutes.  

While the steak is cooking, slice the ciabatta loaf for sandwiches and put them insides up on a sheet pan.  Brush olive oil on the insides.  Sprinkle crumbled gorgonzola over the insides of the bread.  In a separate bowl, toss arugula with a splash of olive oil, a squeeze of the lemon, and pinch of salt and pepper.  Top the bread and gorgonzola with the dressed arugula, equally distributing.  Pop the pan in the oven for about 3-4 minutes to slightly melt the cheese and wilt the arugula.  

Slice the rested steak against the grain and as thin as you can.  Line the bottom halves of the bread with the steak slices and top them with the top halves.  Enjoy!