Grilled Steak Sandwich
This sandwich is why I reacted our Herbed a goat Cheese flavor. I wanted something spreadable that was bursting with flavor so I started adding herbs and spices to my homemade labne, and our best selling flavor was on its way.
1 lb Flap Steak (skirt, hanger, or flank will work too)
1 large Baguette
0 Butter Lettuce
1 large Tomato (freshly diced)
0.5 cup Red Onion (diced)
2 tsp Lemon Juice
0 Picnic Herbed Goat Cheese
Remove steak from fridge and bring to room temperature.
While steak is getting to room temp. Prep your lettuce, tomato, and onions.
Dice tomato and onion, place in bowl and stir in lemon juice and 1/2 tsp. salt.
Heat grill to 475 or higher
While grill is heating up. Brush steak with olive oil and season with a good amount of salt and pepper.
Out steak on grill, sear steak on both sides, then cook for 3 minutes on each side for medium.
Remove steak from grill and let rest for 10 minutes before slicing. Cut steak in half with the grain, then slice each piece in 1/2” strips against the grain.
Put a generous schmear of Herbed Goat on the bottom of each baguette.
Place sliced steak on top of Herbed Goat, then top with tomato relish, lettuce slices, and top,of baguette