Rub flank steak with extra virgin olive oil and then Twist’d Q Insane Steak Seasoning then cover with plastic wrap. Allow to marinate for a minimum of 10 minutes, but up to 24 hours.
Heat grill, either charcoal or gas, to medium-high heat and oil grates with cooking spray or vegetable oil.
Grill steak for 3-4 minutes on each side. The total time will depend on your desired level of doneness, but also the thickness of your steak. When in doubt, use a meat thermometer. Pull it off at 140 degrees for medium rare. Allow to rest while you prepare other ingredients.
Toast bread on both sides. Once the bread is toasted, baste both sides with melted butter and then rub with raw garlic clove. Getting a nice crunch will be imperative to making sure your hefty sandwich can handle the heavy ingredients, so don’t be shy with browning.
Slice sirloin steak into 1/4-1/2 inch strips, being mindful to cut against the grain. This shortens the fibers, making them easier to chew and bite in sandwich form.
Generously slather one side of your toast with garlic aioli, topping with arugula, sun dried tomato, provolone and finally thinly sliced flank steak. Finish with a drizzle of balsamic reduction.