Picanha & Rapini Sandwich

Ingredients:

• 3 lbs Picanha Steak (Top Sirloin Cap), cut into 1 inch grilling steaks
• 1 bunch rapini (broccoli raab), washed and stems trimmed
• 3 garlic cloves, minced
• 1-1 1/2 tsp crushed red pepper flakes
• 12 provolone cheese slices
• 6 papo secos (buns)
• olive oil
• coarse sea salt, seasoning

Directions:
1. Bring a large pot of water to a boil. Place trimmed rapini into the boiling water and cook for approximately 4-5 minutes.
2. In a pan, heat 3 turns of olive oil on high. Add garlic and crushed red pepper flakes and cook for approximated 2-3 minutes. Do not burn.
3. Drain rapini in a colander and remove excess water. Add drained rapini to the pan with garlic and peppers.
4. Sauté rapini but do not overcook, approximately 3-5 minutes.
5. Preheat grill.
6. Season steaks on both sides with coarse sea salt.
7. Grill steaks for 5-7 minutes on each side; until well done.
8. Assemble sandwich by placing 2 slices of cheese on a bun, followed by the steak and rapini.
9. Serve immediately or wrap, bag and place in a cold cooler for later.