Ingredients

4 servings

　　

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1/2 pounds flank steak for the chicken

　　1/4 cup crumbled blue cheese for the grated Parmigiano-Reggiano

　　

Step 1

Preheat a grill pan or outdoor grill on high.

　　

Step 2

Grill the steak for 6 to 7 minutes on each side. Remove to a plate and loosely tent with foil to let the juices redistribute before slicing.

　　

Step 3

Thinly slice the steak against the grain and on an angle. Prepare the dressing, adding the blue cheese after you whisk in the EVOO. Assemble the sandwiches.

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