I made these sandwiches the other weekend. This recipe is nice for easy grilling and results in an earthy flavor. As we enter the fall and winter months these flank steak sandwiches are a great way to warm up.
Flank Steak SandwichesPointe Viven - Jesse Bluma. All rights reserved.
6 cloves garlic
1 tablespoon extra-virgin olive oil
3/4 pound flank steak
freshly ground pepper
1 medium red bell pepper
1 medium yellow bell pepper
4 slices of whole-wheat bread, cut diagonally in half
2 tablespoons dijon mustard (*dijon mustard originated in Dijon, Paris and is made with juice from unripe grapes instead of vinegar)
1 cup mixed salad greens
Separate the garlic cloves.
Preheat a grill or grill machine to medium-high.
Place a piece of parchment on top of foil.
Place the garlic on top of the parchment and drizzle with oil.
Fold the foil together at the top to seal.
Sprinkle each steak side with 1/4 teaspoon salt.
Sprinkle each steak side with 1/2 teaspoon pepper.
If using an outdoor grill, place the garlic packet over the coolest part. Turn the pack after 5 minutes. If using a grill machine, place the packet on the grill and lower the lid. Turn the packet after 5 minutes. Cook garlic for a total of 9-10 minutes.
Use cooking mitts or tongs to remove the garlic packet from the grill and set aside.
Slice both peppers into uniform 1" strips, removing membranes, keeping seeds if you desire more spice.
Place the steak and bell pepper strips over the hottest heat on the grill or on the grill machine and close the lid. If you have a smaller grill machine you may need to cook the pepper strips before the steak.
If you are using a large outdoor or kitchen grill, turn the pepper strips so that each side is blistered.
The pepper strips will take about 10 minutes to cook.
Cook the steak for about 6 minutes on each side, turning once.
Remove the peppers and keep warm with a layer of parchment and then a layer of foil.
Remove the steak and keep warm with a layer of parchment and then a layer of foil.
Toast the bread slices on the grill, turning one time, for 1-2 minutes per side.
Remove the cooked garlic from the peel.
Place the garlic in a small bowl.
Drizzle the remaining oil from the garlic packet into the bowl too.
Add the dijon mustard.
Mash the garlic and dijon with a fork until well combined.
Cut the steak into thin slices.
Measure and spread 1 teaspoon of the mustard mixture on to each piece of toasted bread.
Wash and dry the greens, tearing into smaller edible pieces if necessary.
Equally divide the greens for each sandwich.
Assemble the sandwiches with a bottom slice of bread, sliced steak, grilled peppers, greens, and top each with another slice of bread.
* Serves 4 with one diagonal each--double the recipe for two diagonals each
Serve this sandwich with your favorite artisan baked goods by Pointe Viven.
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