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Black Currant Flank Steak Sandwich
Posted by Olivia on Mon, February 21, 2011
Sometimes all you want is a thick, juicy sandwich for a meal that’s hearty, simple, and delicious. For us, the old deli sandwich just doesn’t cut it anymore, so we’ve put together a mondo sandwich worthy of a hearty appetite.
We marinated flank steak in our Black Currant Balsamic--it’s sweet, ripe, and fruity!--, then seared it to perfection and sliced it into thin strips. Served on a fluffy roll slathered with a tangy mustard-gorgonzola sauce, this sandwich wins big for gourmet appeal. Enjoy for lunch or dinner!
1 pound boneless flank steak
¼ cup soy sauce
½ teaspoon black pepper
1 tablespoon medium olive oil
6 ounces gorgonzola cheese, crumbled
½ cup Dijon mustard
3 tablespoons Black Currant Balsamic Vinegar
4 small rolls, halved
2 cups salad sprouts
½ cup sliced red onion
- Place steak in a shallow bowl. Combine vinegar, soy sauce, and pepper in a small bowl; pour over steak to coat. Cover and refrigerate 1 to 3 hours.
- Prepare the sauce: Whisk all ingredients together until smooth. Set aside.
- Cook the steak: Shake off excess marinade. Heat a grill or large skillet with olive oil over medium-high. Add steak and cook until seared on both sides and cooked to preferred doneness, about 5 minutes per side. Remove from skillet; cool 5 minutes and slice into thin strips.
- Assemble the sandwiches: Slather a small amount of sauce on top and bottom of each bun; place ½ cup sprouts on each bun bottom. Top with ¼ pound steak strips, a few onion slices, and the bun top. Serve immediately.
Makes 4 sandwiches.
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