Flank Steak Sandwiches

Ingredients

4 slices crusty bread, lightly toasted
Horseradish spread or mayo
1 cup arugula
½ lb. leftover Flank Steak, thinly sliced (or see notes section for how to marinate flank steak for these sandwiches)
½ avocado peeled, pitted, and sliced
8 cherry tomatoes, halved
¼ cup crumbed gorgonzola cheese

Spread horseradish sauce or mayo on all four slices of lightly toasted bread and top each with arugula.
On two of the slices of bread, top with steak and sliced avocado. On the other two, top with tomatoes and gorgonzola.
Carefully stack sandwiches together and slice both sandwiches in half.

If you don’t have any leftover flank steak, but want to make these sandwiches, I recommend marinating ½ lb. flank steak in ¼ cup balsamic vinegar, 2 Tbsp olive oil, 2 Tbsp Worcestershire sauce, 2 minced garlic cloves, ¼ tsp cayenne, ¼ tsp salt, and ¼ tsp pepper. Place all ingredients in large bag and let marinate in fridge for 2-4 hours. When ready to cook, remove steak from marinade and cook in a grill pan or skillet over medium-heat for 4-5 minutes per side, until desired doneness is reached.