Venison Cube Steak Sandwiches on Ciabatta with Blue Cheese Mayo
Sink your teeth into this venison steak sandwich, layered with tender venison cube steak, blue cheese mayo, arugula, and onion. Perfect for a quick midweek meal or for gatherings with family and friends.
Servings: 4 servings
Ingredients
- 1 pound venison cube steaks
- kosher salt
- freshly ground black pepper
- ¼ cup mayonnaise
- ¼ cup blue cheese dressing
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 4 ciabatta sandwich rolls, split
- ¼ cup extra-virgin olive oil, divided
- 2 cups baby arugula (or baby spinach if you prefer a milder flavor)
- 1 small yellow or red onion, halved and sliced thin
Instructions
- Turn all the gas grill burners to high, close the lid, and preheat for about 5 minutes until very hot.
- Meanwhile, pat the venison cube steaks dry with paper towels. Season generously on both sides with kosher salt and black pepper. Let the steaks stand at room temperature while you prepare the sauce.
- In a small bowl, whisk together the mayonnaise, blue cheese dressing, Dijon mustard, and balsamic vinegar until smooth. The sauce should be creamy enough to spread easily, yet thick enough to stay inside the sandwich.
- Brush the cut sides of the ciabatta rolls using the 3 tablespoons of olive oil and sprinkle with salt.
- Once the grill is hot, scrape the grates clean with a grill brush. Brush both sides of the steaks with the remaining 1 tablespoon olive oil and place them on the grill. Grill for about 1½ minutes per side, keeping the lid closed between flips, until nicely browned but still medium-rare inside. Transfer the steaks to a cutting board and let them rest for 2 minutes.
- Meanwhile, place the rolls cut side down on the grill and toast until crisp around the edges and lightly golden, about 2 minutes.
- Slice the steaks thinly against the grain. Sprinkle with another light pinch of kosher salt and a few grinds of black pepper while the meat is still warm.
- Spread 1 tablespoon of the blue cheese mayonnaise over both cut sides of each toasted roll. Divide the sliced venison among the rolls, then top with the arugula and thinly sliced onion. Close the sandwiches and serve immediately while the steak is still warm and the rolls are crisp.
