There is a new show on the food network called the Sandwich King. I’ve only watched one episode. I’m not sure about it yet, but I must say he gave me the inspiration for this sandwich.
Steak and gorgonzola cheese are like peas and carrots. They go well together. Adding the sweetness and texture from carmelized onions and crunchy bread makes a perfect end of summer outside dinner.
Check out that piece of gorgonzola on the end.
The gorgonzola, buttermilk, mayo and yogurt blend well together. It isn’t really a sauce; I’m not sure what to call it. It has enough stability to stay on the bread and not drip down your face. The bread absorbs just enough of it while the golden nuggets of gorgonzola crumbs melt in your mouth along with the juicy steak.
Toasting the bread added a much needed crunch. Plus the color and grilling bread is always good.
Gorgonzola and Buttermilk Steak Sandwiches
- 2 flat iron steaks
- salt and pepper, to taste
- 1 large white/yellow onion, sliced
- 1/2 – 3/4 cup crumbled gorgonzola cheese
- 1/4 cup mayo
- 1/4 buttermilk
- 1/4 plain yogurt
- 1/2 teaspoon fresh thyme
- 4 large bread rolls, sliced
Heat grill to medium high heat.
1. Salt and pepper the steaks liberally. Let stand a room temperature until the grill has reached the desired temperature.
2. Add sliced onion to a small non stick pan over medium/low heat. Drizzle oil or add a tablespoon of butter to the pan. Let caramelize for 10-12 minutes. They will be browned, but not burnt.
3. To make the gorgonzola and buttermilk sauce, combine all ingredients. Taste and add salt and pepper.
4. Grill steak to desired temperature – I recommend medium rare. Let sit before you slice thinly. While steaks are resting, add bread rolls to grill to toast slightly.
5. To assemble sandwiches, spread gorgonzola sauce over toasted rolls, then add sliced steak and top with carmelized onions.