June 27, 2017
Comfort Food, Dinner, Lunch,
Main Dish, Beef, Steak, Sirloin Steak, Vegetables, North American, 5-Minute Prep, Budget-Friendly, Kid Pleaser, Quick Meals, Father's Day, Game/Sports Day, July 4th, Labor Day, Picnic, Summer, Sunday Dinner, Weeknight Meals, Grilling (Outdoor), Sandwiches, Spring more
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"I make this with London Broil.It is a very, very simple sandwich, but so yummy."
Heat coals or gas grill for direct heat. In small bowl, mix all lemon mayonnaise ingredients until well blended.
Rub steak with the cut side of a halved garlic clove and liberally season both sides of your London broil with salt, pepper and lemon pepper. Let it sit at room temperature on a rack set inside a rimmed baking tray for at least one hour. The salt will dissolve and will be absorbed into the meat. Prepare a grill for medium-high heat (or heat a grill pan over medium-high). Grill the first side for four minutes, then rotate 45° from its original spot on the grill (but don't turn it over) in order to get the crosshatch grill marks. Continue to grill for another three to four minutes, then flip and repeat the process, until it's charred and medium-rare. An instant-read thermometer should register 125°F when it's ready—about 10 to 12 minutes total. Let it rest about 10 minutes before cutting, with the tablespoon of butter slowly melting on top.
Spread mayonnaise on bottom half of bread. Cut beef crosswise into thin slices. Layer arugula drizzled with olive oil on the bread and place beef on top. Add top half of bread. Grab a beer and eat!
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I halved this recipe and used a multigrain gluten free baguette which was enough for two. I used leaf lettuce from the garden instead of the arugula and followed directions as listed. I used Mikekey's #recipe19360 and everything came together nicely. This is a fantastic Sandwich that will be made often here!!