Black Currant Flank Steak Sandwich

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!

Ingredients

• 1 pound boneless flank steak

• ½ cup Black Currant Balsamic Vinegar

• ¼ cup soy sauce

• ½ teaspoon black pepper

• 1 tablespoon medium olive oil

• Sauce

• 6 ounces gorgonzola cheese, crumbled

• ½ cup Dijon mustard

• 3 tablespoons Black Currant Balsamic Vinegar

• For serving

• 4 small rolls, halved

• 2 cups salad sprouts

• ½ cup sliced red onion

Directions

1. 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.
2. Prepare the sauce: Whisk all ingredients together until smooth. Set aside.
3. 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.
4. 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.