Smoked Paprika-Rubbed Steak Sandwiches

with Gorgonzola Butter

Gorgonzola Butter:

4 ounces Gorgonzola cheese

4 tablespoons unsalted butter

In a food processor, combine Gorgonzola cheese and butter; process until smooth. Scrape the butter onto a sheet of plastic wrap and pat it into a 4-inch log. Wrap and refrigerate until firm, at least 30 minutes

Steaks:

4 large garlic cloves, thinly sliced

1/2 tablespoon kosher salt

1 tablespoon Pimentón de la Vera (smoked Spanish paprika)

Pinch of cayenne

Pinch of dried oregano

1/4 cup extra-virgin olive oil

2 pounds flank steak

˝ pound arugula

On a work surface, using the flat side of a chef's knife, mash the garlic to a paste with the salt. Scrape the garlic into a small bowl. Stir in the paprika, cayenne and oregano. Gradually stir in the olive oil. Spread the mixture on a large platter, add the steaks and turn to coat, rubbing in the marinade. Let stand at room temperature for 1 to 4 hours or refrigerate overnight. Light a grill or preheat a grill pan. Scrape some of the marinade off the steaks and grill over a medium-hot fire, turning once, about 8 minutes for medium-rare meat. Slice the butter 1 inch thick, set a pat on each steak. Slice the steak on an angle, against the grain and serve, topped with the Arugula, on crusty bread