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
Makes 4 sandwiches.
Find this recipe at www.theolivepress.com/recipes/view/black-currant-flank-steak-sandwich