May 9, 2008
Last Friday I had a friend coming over to play Mario Kart before we headed out for the night. I wanted to throw something simple on the grill, but I also wanted something awesome. Not just a steak or burger, something a little different. The idea hit me at about 3pm out of nowhere and I ran with it.
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.
Horseradish in a blender with the red pepper and 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 be super tender.
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.
Wow. These were awesome. And REALLY easy. I feel like the smaller sized bread added a certain elegance to the sandwich. I could see these being passed around on trays at an upscale event. Roasted red peppers, arugula and steak are one of my favorite flavor combinations and you will probably see me doing it often.
- The Meat
- 1 Flank Steak
- 1/4 Cup Olive Oil
- 1/2 Cup Red Vinegar
- 2 Tablespoons Worcestershire Sauce
- 2 Cloves Garlic
- 1 Bunch Scallions
- 1 Tablespoon Honey
- Salt and pepper
- The Sauce
- 1/4 Cup Sour Cream
- 1 Roasted Red Pepper
- 1 Tablespoon Prepared Horseradish
- Salt and Pepper
- The Rest
- Mix the marinade ingredients and pour over steak. Allow to marinade at least an hour. Grill steak to medium. Let rest 10 minutes. Cut against the grain into thin slices for tender meat.
- Mix the sauce ingredients in a blender or food processor
- Build the sandwich with the steak, sauce, arugula, and cheese.