Steak Sandwich (Bisteca)

INGREDIENTS
Ciabata or Good Italian Bread
5-7 Ounce Rump or Shell Steak
Creamy or Dijon Mustard
Fresh Lettuce
Fresh Lemon
Salt & Pepper
Fresh Rosemary
Extra Virgin Olive Oil

This is not your Philly cheesesteak sandwich.  You could use carmelized onions in this dish if you wanted, but simplicity is the key here. So try it both ways. 

Heat your pan over high heat for at least 5 minutes to get it good and hot.  While the pan is heating, season both sides of your steak well and add the leaves of your fresh rosemary.  Put in plastic wrap or a plastic bag and pound with mallet or your fist EVENLY until it is thin and the rosemary and salt & pepper is mashed into the steak.  Remove it from the bag and lightly drizzle with olive oil on both sides.

 

Put your steak into the pan and lower the heat a little bit.  Remember that now this is so thin, it will cook fairly quickly.  While the steak is cooking (about 3 minutes on each side, depending on the thickness), you want to warm your bread if you prefer it that way (its better like that).  Cut it open, but do not cut it all the way through, you want it to have that "hinge" on it.  Drizzle both sides with olive oil, and put a good amount of dijon mustard on both sides.  I prefer the whole mustard seed type.  Put lettuce on both sides, and when you remove your steak from the pan, put it aside for a minute or two.  Now you want to take your fresh lemon juice and deglaze the pan.  Add your cooked steak to the bread, drizzle with the pan juices, cut in half and serve.  You never had a better lunch!  

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