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 !!

Spring is the time when the world wakes up and comes back to life. From theFoodList view, it is a time of fantastic fresh vegetables. Two of our favorite come out early in the season, Artichokes and Asparagus. Here is one of our favorite classic Italian dishes using several fresh and seasonal vegetables:

Serves 4-6

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic
1/2 Yellow onion, thinly sliced 
1 heaping tablespoon chopped pancetta or bacon 
6 large fresh artichoke bottoms, pre-cooked (canned or jarred) chopped
2 1/2 cups chicken broth or canned low-sodium chicken broth 
1 1/2 cups cubed day-old bread (hard and crusty the better), cubed 
2 tablespoons chopped fresh basil leaves 
1/4 cup Parmesan cheese, shaved for garnish 
1 pint cherry tomatoes 
8 oz Jumbo lump crab meat

Place a large stock pot or sauce pan over medium heat, and when hot, add oil. Add garlic, onion and pancetta, stirring well after each addition, and cook until translucent. Add artichokes and cook for 2 minutes. Add chicken broth, increase heat to medium-high, bring to low boil and cook until artichokes are soft for 5-7 minutes. Add bread cubes. Cook for 2 minutes.

Toss cherry tomatoes with olive oil, lightly salt and pepper, and place on sheet pan and roast in oven at 400 degrees for 20 minutes or until charred. Remove and let cool to room temperature Lightly toss into the crab meat with a tablespoon of olive oil.

Serve at room temp in small bowls. Drizzle with extra-virgin olive oil, garnish with shaved Parmesan cheese.