Beth, Drew and I had another perfect steak and cocktails at Jack’s Saturday night, just a couple of hours before they had to close down…Again. I guess it’s time to start knockin’ out some home cooking…Again.

California Steak Sandwich

3 tablespoons olive oil

2 tablespoons soy sauce

Juice from one lime

1 tablespoon brown sugar

1 lb flank steak

Kosher salt and fresh ground pepper, to taste

1 -2 sweet onion, halved and sliced into half moons

1 cup arugula

6 tablespoons butter, softened (3/4 of a stick)

2 garlic cloves

1⁄3 cup parsley, flat leafed, finely chopped

4 slices bread, you’re favorite

In a large bowl, whisk together olive oil, soy sauce, lime juice and brown sugar. Add steak and toss until coated. Marinate for at least 30 minutes or up to 2 hours.

Remove steak from marinade and pat dry with paper towels. Season lightly with salt (remembering there was soy sauce in the marinade) and pepper.

Preheat grill to medium-high. Place on grill and cook steak to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.).

In a skillet, soften the onions in oil, butter and seasoned with salt and pepper. Cook for about 10 minutes over medium heat.

For the Garlic bread, combine the butter, chopped parsley and garlic in a food processor or with a mixer until smooth. Season with salt and pepper. Spread on both sides of bread and place in a pan over medium heat until toasted, flip and repeat.

For the seasoned Arugula, place in a bowl, lightly squirt some olive oil and season with salt and pepper.

Build your sandwich and enjoy!