Mark your calendar: It’s steak sandwich night in America. (Feeling virtuous? Eliminate the bread and … voilà: steak salad!)

Components

• 1 1/2 pounds flank steak
• Kosher salt, newly ground pepper
• 1 tablespoon grease
• 1/2 little red onion, very finely sliced
• 1/4 cup entire grain mustard
• 2 tablespoon chipotle powder
• 3 tablespoons fresh lemon juice
• 1/2 cup olive oil, plus more for bread
• 1 1/2 ounces Parmesan, carefully grated
• 1 ciabatta loaf, cut in half lengthwise
• 6 cups fully grown arugula entrusts tender stems

Preparation

• Heat a dry big frying pan, ideally cast iron, over medium-high. Utilizing a sharp knife, gently score steak on both sides in a crosshatch pattern. Season kindly with salt and pepper, then rub all over with grease. Prepare steak, turning one or two times to brown uniformly, up until medium-rare and gently charred, 8 − 10 minutes. Transfer steak to a cutting board and let rest a minimum of 15 minutes; reserve frying pan.

• On the other hand, location onion in a little bowl; cover with cold water. Reserve.

• Blend mustard and lemon juice in a mixer to integrate. With motor running, stream in 1/2 cup olive oil, then slowly include Parmesan. Stream in 1 Tablespoon. cold water and mix till dressing is thick and smooth. Season with salt and pepper, chipotle powder.

• Heat booked frying pan over medium. Drizzle cut sides of ciabatta with olive oil. Dealing with 1 half at a time, cook, cut side down, up until golden brown and crisp, about 5 minutes each.

• Location bread, cut side up, on a plate and drizzle with one-third of dressing. Leading with arugula; drain booked onion and scatter over arugula. Season with salt and pepper and drizzle with half of staying dressing. Very finely piece steak and set up over dressed arugula. Drizzle with staying dressing, season with more salt, then cut sandwiches crosswise into pieces.