It's officially summer time and the perfect time for grilling! Please the family tonight with this delicious steak sandwich! Packed with flavor and perfect for hubby! 

Ingredients:

2 large portobello mushrooms
2 x 7-ounce filet mignon steaks
a sprig of fresh rosemary
sea salt and freshly ground black pepper
olive oil
1 ciabatta loaf
extra virgin olive oil
juice of 1/2 a lemon
a small handful of watercress
Dijon mustard
Wipe the mushrooms with a damp paper towel or cloth to clean them. Never submerge mushrooms in water or they will become rubbery. Slice across the bottom of each one so that they will lay flat in the pan. 


Place your grill pan on the highest heat setting. As it’s heating up, place the mushrooms on it and and press them down into the pan. Turn them over when they have charred on one side. The charring will bring out the nutty flavor in the mushrooms. Remove from the pan while keeping it on the highest heat setting.

Pat the steaks dry with a paper towel. Carefully slice horizontally, opening the steaks like a book. I ended up pounding mine out with a mallet, because they were way too thick for a sandwich. I did cut one in half and butterflied those pieces which is why there are 3 in the photo.
Pick the rosemary leaves from the stems and finely chop them. Sprinkle your cutting board with salt, pepper, and rosemary. Place the steaks down over the mixture, pressing them down so that the flavors and seasonings stick to the meat. Repeat with the other side and other steaks.


Using a pastry brush, dab olive oil on both sides of the steak and place in the grill pan. Grill each steak for a total of 4 minutes, (for medium) turning after each minute. As you can see, the 4 turns gives you the opportunity to make criss-cross grill marks on the steaks.
Remove the steaks and place on a plate to rest. Slice the ciabatta open on a diagonal and then slice open for the open faced sandwiches. Drizzle each piece with olive oil, salt, and pepper. Place on the grill pan to warm through and gain lovely char marks, 1-2 minutes per side. Squeeze a little bit of lemon juice over the steak and mushrooms. Spread a little bit of dijon mustard over the bread. Top with watercress, the steak, then the mushroom. Pour the remaining juices from the steak over the sandwiches. (You didn’t think I’d let it go to waste, did you?) Dig in and enjoy!