by Ashley of Not Without Salt
This sandwich is a simple crowd pleaser. It’s perfect for a late summer or early fall picnic, as it travels well. While it may be a bit hard to eat, due to the array of layers, it does not require the use of utensils.
Steak and blue cheese make a classic combination, and Wisconsin blue cheese is the perfect mix of creamy and crumbly. Here the steak and cheese sit alongside one another beautifully tucked between the top and bottom of a soft baguette.
My husband decided to add pickled peppers to his, despite the abundance of flavors already, and as much as I hate to admit it, he was completely right in doing so. They added a nice tart heat.
By Ashley of Not Without Salt
1 1/2 pounds flank steak
Pepper, to taste
Sea salt, to taste
1 cup (6 ounces) Wisconsin blue cheese, softened
3 ounces Wisconsin cream cheese, softened
1 baguette, sliced in half lengthwise
1/2 red onion
1 large or 2 small avocados
2 cups arugula, washed and dried
1 tablespoon extra-virgin olive oil
Pickled peppers, to taste (optional)
Season steak with pepper and sea salt, and sear in cast iron skillet over very high heat. Cook each side 2-3 minutes or until deeply seared. Remove steak from pan and let rest for 10 minutes. After steak rests, slice thinly, about ¼-inch-thick.
In small bowl, mix Wisconsin blue cheese and cream cheese until combined. Spread on both sides of baguette. Thinly slice red onion. Peel, pit and slice the avocado(s). Add slices of steak to one half of baguette then top with red onion, avocado and arugula.
Finish sandwich with drizzle of extra-virgin olive oil and pinch of sea salt. Add layer of pickled peppers, if preferred.
Wrap it up for a fall picnic or enjoy immediately.