Flank steak is awesome.  And cheaper than most cuts.  It looks like a lounge chair in this picture.  Which I would sit in.

I threw in here whatever I had around the house  I believe it is olive oil, Worcestershire sauce, molasses, honey, garlic, scallions and salt and pepper.  Keep it moving since the steak isn’t covered.

Roast a red pepper by putting it under the broiler and flipping it until it looks burnt on all sides.  You can get a jar of roasted red peppers, but I like the flavor of doing it yourself.  I then put it in a small brown bag and shove it all into a zip lock and let it sit for a good half hour.  This helps the skin peel right off.

After the Steak sat in the marinade at room temperature for about an hour, I put it on a medium-hot grill.  I do about 9 minutes a side.

Here is the pepper after the bag treatment.  Notice the skin falling away.

Some horseradish.

In a blender with a dollop of sour cream.  Dollop?

I think I’m ready for a throwdown.

Make sure you cut this steak in thin strips AGAINST the grain.  That is the most most important thing when using flank steak.  If you do it right, it will fall apart in your mouth.

This was the only ciabatta they had at the store.  I had envisioned bigger ones, but it def needed a ciabatta so at least they had some at all.  We had 3 each because they were small.

Spread some of the roasted pepper/horseradish on the bottom of the bread.

Next some arugula.

Then 2 slices of the steak.

A little gruyere.