Ingredients
Gremolata
- 1 Bunch Flat-Leaf Parsley, Finely Chopped1 Bunch
- 2 Cloves Garlic, Minced2 Cloves
- 1 Whole Lemon Zest1 Whole
- 2 Tsps. Lemon Juice, Plus More to Taste2 Tsps.
- ½ Cup Extra-Virgin Olive Oil½ Cup
- to Taste Kosher Salt to Taste
- to Taste Black Pepper, Freshly Ground to Taste
- ½ Tsp. Chili Flakes½ Tsp.
Sandwich
- ¼ Cup Honey¼ Cup
- ¼ Cup Whole-Grain Mustard¼ Cup
- 2 Tbsps. Dijon Mustard2 Tbsps.
- 2 Tbsps. Balsamic Vinegar2 Tbsps.
- to Taste Kosher Salt to Taste
- to Taste Black Pepper, Freshly Ground to Taste
- ⅓ Cup Mayonnaise⅓ Cup
- 4 Loaves Kaiser Rolls or French Baguettes, Split4 Loaves
- 3 Cups Arugula3 Cups
- Sliced Kretschmar Off the Bone Steak Seasoned Black Angus Roast
- 1 ½ Pounds Beef1 ½ Pounds
Instructions
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!
Taste the Kretschmar Life
