February 7: Grilled Flank Steak Sandwich with Blue Cheese Vinaigrette-Dressed Arugula and Pears

2 lemons
2 tablespoons fresh thyme leaves, stripped and chopped
   Salt and freshly ground black pepper
1 1/2 pounds flank steak
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
5 tablespoons extra-virgin olive oil
1/4 cup crumbled blue cheese
4 kaiser rolls, split
1 garlic clove, crushed
1 ripe Bartelet, Anjou, or Bosc pear
8 slices prosciutto di Parma
1 large bunch of arugula, cleaned and trimmed (2 to 2 1/2 cups)

Preheat a grill pan or outdoor grill on high.

In a shallow bowl, combine the juice of 1 1/2 lemons, the thyme, salt, and pepper. Add the flank steak and toss to coat. Marinate the steak for 5 to 10 minutes.

In a small bowl, combine the Dijon mustard with the vinegar, salt, and pepper. Whisk in 3 tablespoons of the EVOO, then add the blue cheese.

Toast the rolls. Rub the toasted cut sides with the garlic clove.

Drizzle the steak with the remaining EVOO. Grill the steak for 6 to 7 minutes on each side. Remove to a plate and loosely tent with foil to let the juices redistribute before slicing.

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.

Thinly slice the steak against the grain and on an angle. Layer half of the steak slices onto the rolls and top with the arugula-pear salad. Add the remaining steak and roll tops.

4 SERVINGS

I like this sandwich. The recipe isn't written very well. I fixed it.