ingredients

For the beef kabobs:

• 1 loaf ciabatta bread 
• 4 tbsp butter, melted 
• 2 cloves garlic, minced 
• 1/4 tsp salt 
• 1 1/2 lbs filet mignon steak or top sirloin 
• salt and pepper 
• 1 large roasted red pepper 
• 1/3 cup olive oil 
• 2 tbsp red wine vinegar 
• 2 tbsp honey 
• 1 tsp salt 
• 1/2 tsp dried basil 
• 1/2 tsp dried oregano 
• 1 cup baby arugula 
• 1/3 cup red onion, thinly sliced 
• 1/3 cup blue cheese, crumbled
  

cooking

1. Heat the grill to high. Scrape the grill grates clean. Turn one half of the grill burners to low heat. Turn the other side off. 
2. Slice the ciabatta in half. Grill the ciabatta on both sides until lightly browned - a few minutes per side. Remove the ciabatta. Stir together the melted butter, minced garlic and 1/4 tsp of salt. Evenly brush both cut sides of the ciabatta with the garlic butter mixture. Sandwich the two halves back together and wrap tightly in heavy-duty foil.  
3. Grill the steak starting on the low heat side of the grill. Grill both sides until seared - about 4 minutes per side. Move the steaks to the side of the grill where the burners are off and continue cooking until the internal temperature of the steak is between 145 and 150 degrees F. Remove the steak to a cutting board. Season with salt and pepper and allow to rest for at least 5 minutes. Thinly slice the steak and set aside. 
4. Place the foil wrapped bread on the grill and close the lid to warm the bread. Meanwhile, make the roasted red pepper vinaigrette. To a food processor add the roasted red pepper, olive oil, red wine vinegar, honey, salt, basil and oregano. Blend until smooth. Taste and add more honey and or salt if needed. 
5. Toss the arugula and red onion with about half of the dressing.  
6. Remove the bread from the grill. Unwrap.  
7. Top each half of the grilled ciabatta bread evenly with the dressed arugula and onion, grilled steak and crumbled blue cheese. Serve with the rest of the vinaigrette for topping. Slice and eat with a knife and fork.