Steak Sandwiches with Parmesan Dressing

Steak Sandwiches with Parmesan Dressing
Serves 4-6

I love a steak sandwich for grilling and entertaining during a backyard BBQ because it can be served hot, room temperature or cold. Prepare this in advance and/or turn your ciabatta into crostini and serve to a larger crowd. Serve this with Smith & Hook Proprietary Red Blend with vibrant aromas of cherry and plum (summer fruits!) and notes of mushrooms and a touch of lavender. 

1 loaf ciabatta bread, halved along the latitude 
1 1/2 lb. flank steak (about ¾ inch thick), room temperature 
½ teaspoon salt plus more for the steak
Pepper
1/4 cup whole grain mustard
Zest and juice 1 lemon 
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese
1/2 cup castelvetrano olives, pitted and smashed
1/2 small red onion, thinly sliced 
2 cups arugula
2 cups mint leaves, chopped

Preheat grill to medium high heat. Season steak well with salt and pepper, and sear for 5-6 minutes per side for medium rare. Set to the side and rest for five minutes before thinly slicing.

To make dressing whisk together mustard, lemon juice and olive oil. Season with ½ teaspoon salt. Stir in parmesan, olives, red onion, arugula and mint and toss until fully coated. 

Line the bottom of the ciabatta with steak and top with salad. Sandwich ciabatta and slice into sandwiches.