Steak & Gorganzola Panini:

1 lb. flank steak
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried rosemary
1 small red onion, sliced into 1/2″ rings
4 tablespoons gorgonzola, crumbled
4 tablespoons cilantro
4 ciabatta rolls, split lengthwise
Olive oil

DIRECTIONS:


Preheat panini grill to 400 degrees.

In a small bowl, combine salt, pepper, garlic powder and dried rosemary. Rub spice mixture onto both sides of flank steak. Divide steak into 4 pieces and grill on the panini grill for about 3 minutes to desired doneness. Carefully scrape off grill.

Grill onions, in batches on the panini grill, for 3 minutes. (NOTE: If you are preparing this recipe without a panini grill, you can also saute the onions in olive oil until softened and sweet).

Lower grill heat to 350 degrees.

Drizzle olive oil on the inside of each ciabatta half. Layer onions, about a tablespoon of gorgonzola, steak and cilantro inside sandwich. Grill for 7 minutes until ciabatta is crispy and gorgonzola is melted