Caesar Steak Sandwich by Kaithompson

Ingredients

• 1 1/2 lb flank steak
• 2 tsp kosher salt
• 1 tbsp high-heat oil
• 2 tbsp butter
• 2 garlic cloves, smashed
• 2 sprigs fresh herbs (thyme or rosemary)
• 6 slices bacon
• 1 large romaine heart, shredded
• 4 sesame seed sub rolls, split
• 1/2 cup finely grated Parmigiano Reggiano, plus more for serving
• Freshly cracked black pepper, to taste
• 1 cup mayonnaise
• 1/4 cup finely grated Parmigiano Reggiano
• 2 tsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 2 small garlic cloves, minced
• 3 anchovy fillets
• 1 tsp chopped dill
• 1 tsp chopped parsley

Instructions

1. Season the flank steak all over with salt and let it sit for 10 minutes while you prep the other ingredients.
2. Blend the mayonnaise, Parmesan, Dijon, lemon juice, Worcestershire, garlic, anchovies, dill, and parsley until smooth, then chill while you cook.
3. Start the bacon in a cold skillet with a splash of water and cook over medium heat for 8 to 10 minutes, turning as needed, until crisp; transfer to paper towels.
4. Heat a skillet over medium-high heat, add the oil, and sear the steak for 3 to 4 minutes per side until deeply browned; add butter, garlic, and herbs, then baste for 1 to 2 minutes until the steak reaches 120 to 125°F for medium-rare.
5. Rest the steak for 10 minutes, then slice it thinly against the grain.
6. Toast the cut sides of the rolls in a skillet over medium heat with a layer of Parmesan underneath for 1 to 2 minutes, until the cheese melts and the bread turns golden and crisp.
7. Toss the romaine with enough Caesar dressing to coat lightly, then spread more dressing on the toasted rolls.
8. Layer the sliced steak, dressed romaine, and crispy bacon onto the rolls, then finish with black pepper and extra Parmesan.