Grilled Steak Sandwich with Grilled Peach & Arugula Salad

• servings: 2 servings
• total time: 35 minutes

Ingredients

1 yellow onion

1 peach

½ lb pkg sirloin steak

2 ciabatta rolls

2 oz mayonnaise

2 oz feta

1 bag arugula

1 (¼ oz) Dijon mustard

butter

kosher salt & ground pepper

olive oil

white wine vinegar (or red wine vinegar)

Directions

Preheat grill or grill pan to medium-high. Halve and thinly slice onion. In a small saucepan, melt 2 tablespoons butter over medium. Add onions and a pinch of salt and pepper. Cook, stirring occasionally, until softened and translucent, 4–5 minutes. Lower heat to medium-low and continue cooking until deeply browned, 10–15 minutes more. Reserve until step 5.

Halve peach; discard pit. Brush cut sides with oil; season with salt and pepper. Pat steaks dry; season with salt and pepper. Brush cut sides of bread with oil. In a small bowl, stir together Dijon mustard and mayonnaise. Crumble feta.

Lightly brush grill grates with oil. Add steaks and peaches, cut-side down. Cook peaches until charred and softened and steaks until well browned and medium-rare, 3–4 minutes per side (continue to cook steaks longer, if desired). Transfer steaks and peaches to a cutting board; let steaks rest at least 5 minutes.

Grill bread, cut-side down, until golden brown and toasted, 1–2 minutes.

Thinly slice steaks against the grain. Spread Dijon mayonnaise over bread. Add caramelized onions, then top with steak, half of the feta, and a small handful of arugula. Cut each sandwich in half on a diagonal, if desired.

Cut peaches into ¾-inch thick wedges. In a medium bowl, toss remaining arugula, feta, and peaches with 2 teaspoons oil, 1 teaspoon vinegar, and a pinch of salt and pepper. Serve salad alongside sandwiches. Enjoy!

Nutrition

• Calories: 790kcal