Grilled Rib Steak Sandwiches

Grilled Rib Steak Sandwiches

Makes 4 sandwiches

For The Steak:

1 Rib Steak, ribeye, skirt steak or flank steak

Kosher salt or your favorite rub

For the Red Onions:

1 small red onion, thinly sliced in rings

½ cup olive oil

¼ cup red wine vinegar

1 teaspoon dried or fresh oregano or thyme

1 teaspoon ground black pepper

½  teaspoon kosher salt

For the Sandwich:

4 sub rolls, baguettes, or ciabatta rolls

1 avocado, sliced

½ cup blue cheese, crumbled

1 large heirloom tomato, sliced and seasoned with salt and pepper

The day or morning before, marinate the onions. Mix the olive oil, red wine vinegar, oregano and black pepper in a small bowl and submerge the sliced onions. Let sit for at least 10 hours at room temperature. 

Salt the steak heavily on both sides and let rest for at least 20 minutes and up to an hour. Use your favorite rub or just stick with salt. 

Preheat the grill to 500 degrees. Grill the steak 5-7 minutes per side for medium-rare, check the temperature and cook to your desired doneness. Remove and let rest for 20 minutes. You can also cook the steak the day before and refrigerate until ready to assemble. Remove from the bone by slicing around the curve of the bone against the meat. Snack on the meat on the bone while slicing the steak in ½ inch slices against the grain.

Assemble the sandwiches – layer the sliced steak on the bottom of the roll as the first layer, add some of the steak juices on top. Next, add the marinated onions and a generous spoonful of the onion marinade, top with avocado, blue cheese, and tomatoes.