Grilled Steak Sandwich with Melted Cheese & Basil Aioli Recipe & Get Grillin’ Entrees Recipe
Grilled Steak Sandwich with Melted Cheese & Basil Aioli Recipe & Get Grillin’ Entrees
Scroll all the way to the bottom to enter your entree recipes. Click on the button that says, “Add your link”. Be sure to read the rules halfway down. It’s okay to use a post that’s already on your blog – no need to re-invent the wheel.
Thanks so much to all of you who shared your wonderful recipes during the appetizer and side dish rounds of our Get Grillin’ event. Marla of Family Fresh Cooking and I are excited to see what you have in store for us during entree week. My recipe is a grilled steak sandwich, topped with soft, creamy Saint Andre cheese. I whipped up an easy basil aioli and topped it all off with roasted red peppers and spinach. The entree round is limitless – burgers, ribs, chicken, seafood, vegetarian options…the list goes on. Whatever you choose to share, your entry will make you eligible to win an amazing selection of cheeses from Ile de France Cheese.
Next week’s theme will be vegetarian dishes (any type of savory dish), so put on your thinking caps.
Thanks to our sponsors, Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans, we have some fabulous prizes to give away each week . Scroll down to find out more about this week’s giveaway. Remember, you have to enter a recipe to be eligible for the giveaway.
The recipe:
The steak:
In a large shallow dish, whisk together oil, vinegar, garlic, salt and pepper. Add flank steak and turn to coat. Let rest for 30 minutes at room temperature.
Preheat grill to medium-high heat. Cook steak until medium-rare, 5 to 7 minutes per side. Let rest for 10 minutes before slicing into thin strips. Serve the steak warm so that the heat of the meat will melt the cheese.
The Aioli:
In a medium bowl, stir together mayonnaise, lemon juice and basil.
The rest:
Divide aioli evenly amongst ciabatta rolls, spreading on both cut sides of each roll.
Top bottom half of each roll with steak, cheese, roasted red bell peppers (see How to: Roast a Bell Pepper) and spinach. Top each with remaining ciabatta halves. Serve.
Entering Get Grillin’:
This week’s theme is entrees. Remember, your recipes do not have to be made on the grill. Any backyard barbecue-appropriate recipe will do. Here’s what you need to do:
1) Get busy cooking and post your recipe on your blog. For each week’s theme, you can enter up to 3 recipes. Each recipe post is counted as a separate entry for a chance to win a great prize from one of our sponsors. It is fine to use recipes that are previously posted on your blog, as long as you add the info in 3).
If you don’t have a blog, that’s okay. Just leave your recipe in the comments section of our themed post (i.e., on the first day of the theme week). Just do so on either Marla’s or my blog, not both.
3) Somewhere in your post, please include the following “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.” This must be included for a chance to win the prize of the week.
The giveaway:
Ile de France Cheese is providing a giveaway of their fantastic cheeses (value $100 plus USD). They have an amazing array of high-quality cheeses, ranging from Brie and Camembert to goat cheese and Saint Andre. Whatever selection they send, I can bet you will not be disappointed.
This giveaway is open to U.S. residents and will be open until Sunday, June 26 at 5pm PST.
To earn additional entries (you can only do so if you have entered a recipe), leave separate comments for each of the steps listed below. If you don’t leave separate comments for each step, the number generator will not count them as separate entries.
1. Tweet the following:
#GetGrillin w/ @MarlaMeridith & @cookincanuck. Share your entree recipes for a chance to win a gift from @IDFCheese. http://bit.ly/j5Cwg9
2. Follow Ile de France Cheese on Twitter.
2. Follow @cookincanuck on Twitter.
3. Follow @MarlaMeridith on Twitter.
4. Copy and paste our Get Grillin’ Badge into your sidebar or blog post.
You can stay in touch with Ile de France Cheese on Facebook too.
We can’t wait to see your recipes!
Grilled Steak Sandwich with Melted Cheese & Basil Aioli
Steak:
- 1/4 cup canola oil
- 1/4 cup white wine vinegar
- 4 cloves garlic, crushed
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lb. flank steak
- Aioli:
- 6 tbsp mayonnaise (I used low-fat)
- 1/2 tsp fresh lemon juice
- 3 tbsp thinly sliced fresh basil leaves
- The rest:
- 4 ciabatta rolls, cut in half
- 6 oz. Saint Andre cheese, sliced
- 2 roasted red bell peppers, cut in half (see How to: Roast a Bell Pepper)
- 1 cup (packed) fresh spinach leaves
Steak:
In a large shallow dish, whisk together oil, vinegar, garlic, salt and pepper. Add flank steak and turn to coat. Let rest for 30 minutes at room temperature.
Preheat grill to medium-high heat. Cook steak until medium-rare, 5 to 7 minutes per side. Let rest for 10 minutes before slicing into thin strips. Serve the steak warm so that the heat of the meat will melt the cheese.
Aioli:
In a medium bowl, stir together mayonnaise, lemon juice and basil.
The rest:
Divide aioli evenly amongst ciabatta rolls, spreading on both cut sides of each roll. Top bottom half of each roll with steak, cheese, roasted red bell peppers and spinach. Top each with remaining ciabatta halves. Serve.
Makes 4 sandwiches.
aioli,
basil,
Brie,
cheese,
grilled,
pepper,
saint andre,
sandwich,
spinach,
steak