Espresso-Rubbed Flat Iron Steak Sandwiches

by Conrad Butler

INGREDIENTS

• 2 Markon Ready-Set-Serve Slivered Yellow Onions
• 1.25 lbs Gold Canyon Signature Flat Iron Steak
• 1 cup Markon Baby Arugula
• ½ head Castelfranco Radicchio, torn into pieces
• ⅓ cup Blue Roncari Cheese, crumbled
• ⅓ cup Divina Assorted Sweet & Spicy Peppers
• ¼ cup Four Leaf Roasters Fine Ground Espresso Beans
• ¼ cup Green Peppercorn Mustard
• 1 tbsp Neutral Oil (for searing steak) 
• 1 tbsp Shamrock Farms Unsalted Butter
• Aspen Gold Avocado Oil
• Katy’s Kitchen Kosher Salt
• Katy’s Kitchen Ground Black Pepper 
• 4 Brickfire Bakery Ciabatta Buns
  

DIRECTIONS

Rub the steak with salt, pepper, and about 1 tsp of espresso powder. Sear over high heat for 3-4 minutes per side until medium-rare. Rest for 10 minutes, then slice thinly against the grain. 

In a skillet, cook onions slowly in butter and 1 tablespoon avocado oil over medium-low heat for 30-35 minutes until golden and soft. 

Toss torn radicchio with 1 teaspoon avocado oil. Char in a hot skillet or under a broiler for 1-2 minutes until lightly blistered and wilted. 

Toast the rolls, if desired. Spread mustard on the bottom half of each roll, then layer with sliced steak, caramelized onions, blue cheese, charred radicchio, sweet & spicy peppers, and arugula. Top with the remaining bun.