I happened to have a bit of tabbouleh left over last week, and as I do with so many odds and ends of food, my mind turned to a sandwich. It was quality stuff, fresh and vibrant, heavy on flavor and light on filler. It seemed to me that steak was a decent base for such a thing, and a bit of yogurt with some lemon zest would further round things out. I hoped to find a cheese that would play between the richness of the beef and the herbal notes of the tabbouleh, but in my fear of overpowering cheese I undershot the mark. I wanted a cheese with just enough tang to register, and so I stayed away from anything particularly pungent or bold. Mahón cheese was what I ended up with, and it didn’t quite do the trick. A Spanish cows-milk cheese, it comes in both a semi-soft young version and an older, harder, more flavorful form, and I went with the younger. That was to the detriment of my sandwich, a pity, but it was to the benefit of my knowledge so I can’t complain too much. Overall, the sandwich rated at tasty enough, and the next one should be even better.
On Sandwiches 
Is that just some grilled steak you had left over, or did you prepare it for this sandwich?
I cooked it up for the sandwich, but using leftovers would be just as valid. I didn’t do anything fancy to it, just salt & pepper and a few minutes in a hot skillet for both sides.
What cut of meat? I’m interested because I’ve never thought of grilling steak just for a sandwich.
Boneless new york strip. Tender, not too fatty, generally speaking enough for two sandwiches, or one monster sandwich. I eat beef fairly infrequently, and steak even less frequently than, say, a cabeza taco or a hamburger. If you’ve got some insight into what might make my next steak sandwich better, I’m all ears.