Ingredients
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1 lb Flap Steak (skirt, hanger, or flank will work too)
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1 large Baguette
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1 head Bibb Lettuce
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1 large Tomato, diced
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1/2 cup Red Onion, small dice
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2 tsp Lemon Juice
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1 (8 oz) container Picnic Herbed Goat Cheese
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Sea Salt
Steps
1
Brush steak with olive oil and season with 2 teaspoons salt.
2
Leave steak out of fridge while you prep your lettuce, tomato, and onions.
3
Dice tomato and onion, place in bowl and stir in lemon juice and 1/2 tsp. salt.
4
Heat grill to 475 or higher. This can also be done in a broiler if necessary.
5
Add steak to grill, sear on both sides, then cook for 4 minutes on each side for medium.
6
Remove steak from grill and let rest for 10 minutes before slicing. Cut steak in half with the grain, then slice each piece in 1/2” strips against the grain.
7
Cut baguette in 4 even pieces lengthwise, then in half for sandwiches.
8
Spread a spoonful of Herbed Goat on the bottom of each baguette piece.
9
Place sliced steak on top of Herbed Goat, then top with tomato relish, lettuce slices, and top of baguette.
Comments
Recipe provided by Picnic™ Gourmet Spreads