Flank Steak Sandwich

Oh, this is good one. It just screams PERFECT SUMMER MEAL to me. 

YOU WILL NEED:

* Good bread. Baguette or ciabatta.

* One flank steak. Rub it with salt and pepper and grill whole, about 6-8 min per side. Let sit 10-15 minutes before slicing, across the grain, as thin as you can get it without stressing yourself out.

* 4-6 Roma tomatoes, sliced about 3mm thick, doused in a light film of olive oil, salted and peppered, and slow roasted in a 250° oven for about 2 hours (Ok, ok! Regular roasting is fine here, especially when you don't have time to slow roast: 10-20 min at 375° is fine)

* Bunch of good arugula, tossed at the last minute in a spoonful each olive oil, lemon juice and a pinch of kosher salt. Since good arugula is really only available at the farmer's market in the summer, you could substitute some nice mixed greens here.

* Panini oil: combine about ¼ cup olive oil (best you've got - this won't be cooked), 2 cloves garlic, pressed or finely chopped, 1-2 T fresh parsley, finely chopped, 1-2 T fresh basil, finely chopped, Salt and fresh ground pepper

PREPARATION:

* Realize you forgot to allow time to slow roast Romas. Preheat oven to 375°, prepare Romas and roast on a baking sheet.

* Preheat grill 10 minutes. Prep flank steak (trim excess fat). Rub a bit of grapeseed oil on grill rack (if possible - if not, no biggie). Set flank on grill.

* Make panini oil.

* Prep arugula and baguette (slice ends on diagonal and crosswise down the middle, slather with panini oil).

* Wait patiently for flank to sit for 10 minutes on a cutting board before you bust into it. This is a good time to ruin your appetite snacking on baguette dipped in panini oil.

* Slice steak. Layer onto bottom half of baguette, top with Romas and arugula. Serve.