Steak Sandwiches With Fresh Herb Topping

• 1 pound flank steak, trimmed
• 2 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 (12-ounce) French bread baguette
• 1 1/2 cups arugula, divided
• 1/2 cup chopped fresh flat-leaf parsley
• 2 tablespoons grated pecorino Romano or Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 teaspoon capers
• 1 garlic clove, crushed
• 2 plum tomatoes, thinly sliced

1. Preheat broiler to high.
2. Heat a grill pan over medium-high heat. Rub steak evenly with 1 1/2 teaspoons oil; sprinkle with salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak across grain into thin slices.
3. Cut bread in half lengthwise and crosswise. Hollow tops and bottoms of bread, leaving a 1/2-inch-thick shell. Place bread on a baking sheet, cut sides up. Broil 1 1/2 minutes or until toasted.
4. Place 1 1/2 tablespoons oil, 1/2 cup arugula, parsley, and next 4 ingredients in a food processor. Process until finely chopped. Spread parsley mixture evenly over cut sides of bread. Layer bottom halves of bread with remaining arugula, steak, and tomato; cover with top halves of bread. Cut sandwiches in half.

flank steak, extravirgin olive oil, kosher salt, freshly ground black pepper, bread, arugula, parsley, parmesan cheese, lemon juice, capers, garlic, tomatoes

Taken from www.myrecipes.com/recipe/steak-sandwiches-herb-topping (may not work)