Grilled steak sandwiches with grilled halloumi & strawberry salad

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Preparation

In a small bowl, combine the onions from both recipes with 4 tablespoons of white balsamic vinegar and 2 tablespoons of olive oil. Stir to combine and let sit at room temperature for at least 1 hour or up to 4 hours, stirring occasionally. *If preparing just half an onion, use 2 tablespoons of white balsamic and 1 tablespoon of olive oil.

Season the steaks with a liberal amount of kosher salt and set aside for 30 minutes.

Prepare the chimichurri : In a small bowl, add the shallots, garlic, salt, jalapeños, and red wine vinegar. Stir and set aside to let the flavours mellow for 10 minutes. Next, add the cilantro and parsley and stir. Add the oil and stir to combine. Set aside until ready to use.

Prepare the salad : Place the arugula on a large platter, then layer on the strawberries and onions. Place in the fridge until ready to use.

Grill the steaks and halloumi : Preheat the grill to medium-high heat. Grill the steaks over medium-high heat, flipping when a nice char or grill marks have developed (3 to 4 minutes), then continue to cook until an instant-read thermometer inserted in the thickest part registers 125-130°F (for medium rare). Total cooking time: 6 to 8 minutes. Transfer the steak to a cutting board and let rest for 10 minutes.

Slice the 1” halloumi block into two 1/2” blocks. Drizzle with olive oil on both sides. Grill the halloumi until nice char marks appear, (approximately 3 minutes), then flip and cook for an additional 2 to 3 minutes, or until warmed through, but not melting. Transfer to a cutting board and tent with foil until ready to serve.

Cut 1 inch off both ends of the ciabatta buns, then slice in half lengthwise (creating a top and bottom for the sandwiches). Toast on grill until nicely browned. Transfer to a cutting board.

Finishing steps : Assemble the sandwiches. Thinly slice the steak against the grain. Divide into two equal piles. Add a layer of aioli on the bottom pieces of the ciabatta. To each bottom bun, add half each of the shredded lettuce, and the steak slices. Next, drizzle a little chimichurri, then top with hot pepper rings and onions. Add the top piece of ciabatta and slice each loaf into three sandwiches.

Toss the salad. Slice the halloumi into 1/2” pieces and place on the salad. Toss with dressing (to taste), then finish with the chopped mint and pistachios.

Serve and enjoy!

Source : James Synowicki