Ingredients
Gremolata
1 Bunch
Flat-Leaf Parsley, Finely Chopped
1 Bunch
2 Cloves
Garlic, Minced
2 Cloves
1 Whole
Lemon Zest
1 Whole
2 Tsps.
Lemon Juice, Plus More to Taste
2 Tsps.
½ Cup
Extra-Virgin Olive Oil
½ Cup
to Taste
Kosher Salt
to Taste
to Taste
Black Pepper, Freshly Ground
to Taste
½ Tsp.
Chili Flakes
½ Tsp.
Sandwich
¼ Cup
Honey
¼ Cup
¼ Cup
Whole-Grain Mustard
¼ Cup
2 Tbsps.
Dijon Mustard
2 Tbsps.
2 Tbsps.
Balsamic Vinegar
2 Tbsps.
to Taste
Kosher Salt
to Taste
to Taste
Black Pepper, Freshly Ground
to Taste
⅓ Cup
Mayonnaise
⅓ Cup
4 Loaves
Kaiser Rolls or French Baguettes, Split
4 Loaves
3 Cups
Arugula
3 Cups
Sliced Kretschmar Off the Bone Steak Seasoned Black Angus Roast
1 ½ Pounds
Beef
1 ½ Pounds
Directions
COMBINE all ingredients for gremolata in small bowl, seasoning with additional lemon juice and salt and pepper, to taste. Gremolata can be made up to 5 days ahead and stored in the refrigerator until ready to use.
STIR together honey, mustard, balsamic vinegar and season with salt and pepper, to taste.
SPREAD on the cut sides of bottom halves of rolls. Spread mayonnaise over the cut sides of top halves of rolls. Layer arugula and steak onto bottom half of each roll and top with gremolata and top bun.
SERVE!
Made for More
