Grilled Classic Steak Sandwich

Grilled Classic Steak sandwich with aged cheddar, pickled red onions, garlic mayonnaise, and arugula

For the pickled red onions (make 1 day ahead of time)

• 2 large red onions, cut to a thick julienne
• 1 ½ c red wine vinegar
• ½ c water
• 3 tsp sea salt
• 7 TBSP sugar
• 1 tsp crushed red pepper
• 1 tsp black peppercorns
• 1 tsp fennel seed
• ½ tsp cumin seed
• 5 each clove
• 1 each cinnamon stick

Cut the onions to a thick julienne and place in a small container. Place all spices in a small saute pan and lightly toast. Combine vinegar, water, salt, sugar, and spices in a small saucepan. Bring to a boil and pour over the julienned red onions. Cover tightly and refrigerate overnight.

For the garlic mayonnaise (makes 4 portions)

• ½ c mayonnaise
• ¼ tsp dark chile powder
• 1/8 tsp cumin powder
• 1 large clove of garlic, finely minced
• ½ tsp lemon juice
• Pinch ground black pepper
• Pinch sea salt

Combine all ingredients and mix well. Store cold.

For grilled Meati™ Classic Steak

1. Preheat grill to medium heat
2. Lightly season each side of the Classic Steak with salt, pepper, and a small amount of oil
3. Place Classic Steak on the hot grill
4. Cook cutlet for 9-10 minutes, rotating every 2 minutes, until an internal temperature of 165 degrees
5. Remove from grill and allow cutlet to rest for 30 seconds prior to serving or cutting

Needed for the sandwich build

• 1 each Classi Steak
• 1 each bolio or hoagie type roll
• 1 TBSP butter
• 2 TBSP garlic mayonnaise
• 3 slices aged sharp white cheddar
• ¼ c pickled red onions
• 1 c fresh arugula

For assembly

• Cook the Classic Steak per the instructions above. After resting, slice very thin. No more than a 1/8 of an inch thick.
• Preheat the oven to 375 degrees.
• Preheat a large sauté pan to low heat
• Add 1 TBSP of butter to the pan.
• Split the bolio bun down the middle lengthwise and add it, flat side down to the pan. Brown slightly, then flip to brown the top slightly.
• Remove from the pan. Spread half of the garlic mayonnaise on the bottom, and half on the top.
• Fan sliced steak on the bottom portion of the bread
• Add slices of cheddar cheese on top of the steak.
• Place bottom portion of the sandwich in the preheated oven at 375 degrees.
• Allow cheddar to melt and drip from the sides. About 2-3 minutes.
• Top with pickled red onions, then arugula, then the top of the bolio bread.
• Cut in half on the diagonal
• Enjoy!