This is a relatively easy recipe but tastes best with 24 hour marinade. We always recommend steaks to be cooked to a medium rare, and with flank it is essential to slice across the grain.

Ingredients Steak/Marinade:

1 Flank Steak - 1-2 lbs
6 cloves of Garlic - Chopped
4 sprigs of Rosemary
1/2 cup of Olive Oil
1 tsp of kosher Salt
1/2 tsp of fresh ground pepper

Combine last 5 ingredient into food processor and chop thoroughly. Place steak in heavy duty ziploc bag and pour chopped slurry over. Make sure all sides of steak are coated, and refrigerate for 24 hours.

When ready to grill, remove steak from cooler and be sure all marinade is removed. Let sit at room temperature for about 20 minutes and in the meantime, heat grill to high.

Ingredients for Sandwich:

4-6 Hoagie rolls or Baguettes
1 bunch or bag of arrugula
1 pound of oven roasted tomatoes (NOT SUNDRIED - can be found on most Olive bars i.e. - Whole Foods)
1 large red onion - sliced and carmelized
1 Jar of Blue Cheese dressing - extra thick
2 Sprigs of Fresh Thyme chopped
Salt and pepper to taste

Slice onions and saute in 1 tblsp of butter or olive oil. Add salt and pepper to taste, and the fresh thyme. Reduce heat to medium/low and allow onions to sit and carmelize.

When grill is very hot, place steak (with all marinade scraped off) on grill for about 3-4 minutes per side until the meat just begins to firm up. Once grilled set aside for about 15 minutes, and slice against the grain as thin as possible.

Toast the bread, and smear both sides with the blue cheese dressing. Place the tomatoes, arrugula, and the onions on one side of the bread, and top with several pieces of sliced steak. Top with other slice of bread, and slice in half. ENJOY !!