Photo: The Beef Checkoff

From: Taverna Aventine, San Francisco. Yield: 24 servings.

Marinated Steak:
24 outside skirt steaks, skinned, 4-oz. portions
1 cup olive oil
3 Tbsp. chopped rosemary
1⁄3 cup coarsely ground black pepper
1⁄3 cup kosher salt

Gorgonzola Aioli:
16 oz. mayonnaise
16 oz. Gorgonzola cheese
2 Tbsp. chopped Italian parsley
1 tsp. minced garlic
as needed, salt and pepper

24 pretzel hoagie rolls, cut in half horizontally
12 cups arugula
¾ cup black truffle honey

For marinated steak: Mix together all ingredients except steak. Combine marinade and steak in nonreactive container. Marinate for 12 to 24 hours.

For Gorgonzola aioli: Blend mayonnaise, cheese, parsley and garlic. Season with salt and pepper. Refrigerate, covered, for at least 30 minutes before serving.

For each serving, to order: Grill 1 steak to medium rare or desired doneness. Carve across the grain into thin slices. Grill cut sides of 1 roll until grill marks form. Spread cut sides of roll with 2 Tbsp. Gorgonzola aioli. Layer bottom of roll with steak and ½ cup arugula; drizzle with 1½ tsp. honey and close sandwich with top of roll. Secure sandwich with toothpicks and cut in half.