Prep 25 mins
Cook 15 mins
"The bold flavor of steak with creamy & garlicky Boursin" and an added crunch with almonds makes this sandwich one to try real soon. Gourmet, February 2007.
- 1 (1 lb) flank steak (we used filet)
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 baguette (24 inches long) or 4 ciabatta rolls (6-inch long)
- 1 (5 ounce) package boursin cheese (herb or pepper)
- 16 toasted almonds, chopped small
- 2 tablespoons olive oil
- 2 romaine lettuce hearts, halved lengthwise
- Preheat broiler.
- Pat steak dry and sprinkle all over with salt and pepper.
- Put on rack of a broiler pan and broil 2 to 3 inches from heat, turning over once, 6 to 8 minutes total for medium-rare.
- Transfer to a cutting board and let stand 5 minutes.
- While steak broils, cut baguette into 4 sections, then halve each horizontally.
- Spread Boursin (mixed with almonds)over bottom halves of bread.
- While steak stands, heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté romaine in 2 batches, turning over once, until browned in spots and slightly wilted, about 2 minutes per batch.
- Add remaining tablespoon oil to skillet between batches.
- Transfer as sautéed to cutting board with meat.
- Cut off and discard core end of romaine, then lay romaine on top of Boursin.
- Cut steak across the grain into thin slices and divide among sandwiches.