BBQ in NYC

The summer time in NYC is an amazing time. As an accountant I am not working crazy hours, people are eating outside and the "only electric" grills are starting to come out. Girls break out the wedges and deck dresses. The summer time has always been a time to BBQ so lets take out our marinades, and get the boys involved because who else can grill like they can ;).

These sandwiches are grilled steak with a red pepper pesto. They can be made for dinner, a 4th of July celebration, or make them in advance for a boat trip.

Red Devil Sandwiches:


1.75 Lb flank steak
rolls of your choice (I prefer small french rolls)
1/4 lb manchego cheese
1/2 cup baby arugula
Red Pepper Pesto

First and foremost you must marinade your steak for at least 24 hours. This will begin to break up the fatty fibers of the flank steak. For your marinade lets use


Sarah Steak Marinade:


1 cup red wine
1/4 cup soy sauce
2 cloves garlic
1/4 cup olive oil
1 tbsp salt
1 tsp pepper
1 tsp dry parsley
1 tsp garlic powder

Combine all of your liquid ingredients in a large freezer bag, lightly mix then add the seasonings. Mince your garlic and pour into the liquid mixture. Add your steak and make sure it lays flat. Put this in a flat spot in the fridge. Flip steak over after 12 hours and let the steak sit in the fridge until you are ready to grill.

Red Pepper Pesto:


2 Cloves Garlic
3 Tbsp extra virgin olive oil
2 Tbsp pine nuts
1 Tbsp parmesan cheese
2 roasted red peppers diced
1 pinch salt
1 pinch pepper

Combine all of your ingredients and blend until smooth.









Grill your steak on medium heat until the steak has reached medium rare which is (130-135 degrees F) about 2-3 minutes on each side of the steak. Using a meat thermometer will help in keeping the juices in the steak rather than cutting in and releasing all juices into the grill. Once your steak has reached desired temperature take off the grill cover with aluminum and let sit for 10-15 minutes. This will help in letting the juices settle into the meat, avoiding loosing all that marinaded flavor.

As your meat is resting you can begin prepping your sandwiches by slicing thin pieces of manchego and washing your arugula.

Slice your meat 1/8 inch thick against the grain to avoid a gritty bite of steak.

Assemble your sandwiches steak manchego arugula and some red pepper pesto on the top side of the roll!