Recipe by MarraMamba
not your everyday steak sandwich. Needs to marinate overnight. From Food and Wine 2001.
Top Review by ellie_
Very good steak sandwiches - I skipped the wine but otherwise made as directed. Cooked the steak on the grill, so it took longer than indicated in the recipe. Used the Fontina cheese option and used regular sandwich rolls. Served with chips and fruit for a great dinner. Thanks for sharing!
- 793.78 g flank steaks
- 14.79 ml Dijon mustard
- 59.14 ml dry red wine
- 59.14 ml pure olive oil
- 4 large garlic cloves
- 2.46 ml finely chopped thyme
- 118.29 ml mayonnaise
- 4.92 ml fresh lemon juice
- salt & freshly ground black pepper
- 8 rosemary focaccia rolls or 8 other rolls, split
- 226.79 g sliced imported provolone cheese or 226.79 g Fontina cheese
- 8 lettuce leaves
Directions See How It's Made
- Brush the flank steak on both sides with the mustard. Put the steak in a sturdy resealable plastic bag and add the wine. Seal the bag, pressing out any air, and refrigerate overnight. Drain the steak, pat dry and bring to room temperature before grilling.
- Meanwhile, in a small saucepan, combine the olive oil and garlic and cook over low heat until the garlic is golden and soft, about 15 minutes. Using a slotted spoon, transfer the garlic to a small bowl; reserve the garlic oil. Add the thyme to the garlic and mash to a paste. Stir in the mayonnaise and lemon juice and season with salt and pepper.
- Light a charcoal grill or preheat a cast iron grill pan. Brush the steak with the reserved garlic oil, season liberally with salt and pepper and grill over moderate heat for about 15 minutes, turning once, for medium-rare meat. Transfer the steak to a cutting board to rest for 5 minutes. Thinly slice the meat across the grain on the diagonal.
- Spread the garlic mayonnaise on the rolls and top with the flank steak, cheese and lettuce. Cut the sandwiches in half and serve.