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  • 1/2 small red onion, thinly sliced

  • 3 tbsp. fresh lemon juice, divided

  • Kosher salt and pepper

  • 2 tbsp. balsamic vinegar

  • 2 tbsp. whole-grain mustard

  • 1/2 tbsp. Dijon mustard

  • 1 1/4 lb. hanger steak, trimmed

  • 4 small ciabatta rolls, split

  • 1 bunch arugula, thick stems discarded

  • 1 tbsp. olive oil

  • 1 oz. Parmesan cheese, shaved


  1. Heat grill to medium-high. In a small bowl, toss onion with 2 tablespoons lemon juice and a pinch each of salt and pepper. Let sit, tossing occasionally, until ready to use.

  2. In a second bowl, whisk together vinegar and mustards. Season steak with 1/2 teaspoon each salt and pepper and grill to desired doneness, basting with vinegar mixture during the last 3 minutes of cooking, 3 to 4 minutes per side for medium depending on thickness of steak. Transfer to a cutting board and let rest at least 5 minutes before slicing.

  3. Grill rolls until lightly charred and toasted, 1 to 2 minutes per side. In a bowl, toss arugula with oil, remaining tablespoon of lemon juice and a pinch each of salt and pepper, then toss with Parmesan. Arrange steak and arugula salad on top of rolls, then top with marinated onions, leaving any juices behind in bowl.

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