Another beginning....Rosemary & Garlic Steak Sandwich

The holidays are over! - which is quite unfortunate because it was probably the best 2(ish) weeks off of work. 2 consecutive Thursday national holidays are SWEET! So much cooking and eating and indulging was to be had - but unfortunately - the excitement to just eat and enjoy what you cook with friends and family leads to lack of time for pretty photos and such. I would love to post everything I've cooked over the past couple weeks on here, but I think a fresh start is needed. Just to recap though - some of the highlights over the holidays were Pistachio Crusted Tilapia, Leek and Rosemary Scalloped Potatoes, Yorkshire Pudding, Roasted Beet Goat Cheese and Walnut Salad w/ Citrus Vinaigrette, Chicken Pot Pie, Egg Nog Petit Fours, Potato Leek Soup, etc.... etc.... etc.... but one of the things that REALLY stood out was a Rosemary and Garlic Steak Sandwich w/ Roasted Bell Peppers. Sadly - no pictures were taken, but just use your imagination as I tell the story of this glorious sandwich:

The Setting:
6 friends in a warm toasty cabin in Lake Tahoe on a quiet evening after a long day of playing in the powdery white snow.

The Meat:
1.5 lb Flank Steak
1 Tbs mashed roasted garlic**
2 sprigs rosemary - chopped up
a good drizzle of olive oil
Juice of 1/2 a lemon.
Salt & Pepper

Marinate overnight. Grill until medium. Let rest at least 10 minutes before slicing thinly - against the grain.

**For the roasted garlic: cut off the top of a head of garlic. Drizzle a bit of olive oil and sprinkle w/ salt and pepper. Wrap the whole thing in foil and throw it in the oven at 400 degrees for 45-50 minutes. When cool enough to handle, squeeze out the fragant gooey sweetness and use as you wish.... then lick your fingers**

The Sauce:
1 C Mayonnaise
2 tsp lemon juice
1 sprig rosemary
1 small fresh garlic clove - mashed (helps to use some salt and mash with the back of a knife)
1/2 tsp chili powder
Salt & Pepper

Mix it all together and refrigerate until ready to use.

The Veggies:
Fresh Baby Spinach (Arugula would be great as well)
2 Roasted Bell Peppers - Sliced (You can roast them yourself - which I prefer....or buy jarred)

The Bread:
5 Ciabatta Rolls - sliced in half & lightly toasted to warm and soft, but not brown
(I imagine an herbed Focaccia would have been amazing as well...)

The Assembly:
Evenly distribute the sauce on the 5 bottom halves of the warm toasted bread. For each sandwich, add a layer of the sliced roasted bell pepper. Place a couple slices of the steak on top. Add a bit of baby spinach and top with the other half of the bread. Slice the sandwiches in half (I prefer a diagonal cut)

Served with:
A bowl of creamy potato leek soup.

All of the above = HEAVEN IN MY MOUTH.