From the kitchen of One Perfect Bite...This is the second of the two sandwiches we served this weekend, and at the risk of seeming immodest, I think it's the best steak sandwich I've ever had. There is a play of textures and flavors here that is hard to beat. The citrus marinade lightly penetrates the steak and imparts a vaguely southwestern flavor to the finished sandwich. I use flat iron steak for the sandwich because I've found it to be more flavorful and tender than other cuts of beef, but if needs be, use flank or a tender sirloin steak in its stead. If you aren't able to get a loaf of ciabatta bread, use rolls with a slightly resistant crust and soft center, and if Gruyere cheese is too pricey for your budget, use a Colby or mild cheddar instead. The pickles add texture to this sandwich, so they are a must have ingredient for which there is no substitute. The sandwiches were devoured this weekend, so I know they have mass appeal and they are surprisingly easy to make. This is an old Martha Stewart recipe and I guarantee that when you take your first bite, you'll hear her whisper, "It's a good thing." Here is how this "good thing" is made.
