Flank Steak Sandwich On Ciabatta Food

CIABATTA CHEESE STEAKS WITH THE WORKS

Steps:

• Leave the steaks on the counter, to take chill off, while the grill or grill pan heats up to medium-high. Coat the steaks with extra-virgin olive oil and grill seasoning.
• Heat 2 tablespoons, 2 turns of the pan, extra-virgin olive oil in a skillet over medium-high heat. Add the cubanelle peppers, the garlic and onions and cook until very tender, 10 to 12 minutes. Add a splash of hot pepper juice and the hot pepper rings and remove from the heat.
• Heat oven to 250 degrees F.
• While the peppers cook, put the steaks on the hot grill and cook 10 minutes for rare, 2 minutes longer for each level of desired doneness, turning once about midway during the cook time. Meanwhile heat up a sauce pot over medium heat and add the butter. When the butter has melted, whisk in the flour and stir for 1 minute. Whisk in the milk and season with salt, pepper and nutmeg, to taste. Thicken the sauce for a couple of minutes, then reduce the heat to low.
• When the steaks are cooked to desired doneness, remove them to a cutting board and let rest for 5 minutes. Thinly slice on an angle against the grain of the meat. While the meat rests, warm the bread in the oven. Stir the cheese into sauce.
• To serve, split the bread lengthwise and spread the steak slices evenly across the bottoms of the bread. Top the steak with the sauce and the peppers and onions. Cover with the bread tops and cut the ciabatta into 4 equal portions

CIABATTA STEAK SANDWICH

Steps:

• Preheat grill to medium heat.
• Brush London broil with olive oil and season with steak seasoning. Place on grill. Grill 3 to 5 minutes per side, depending on thickness and preference. When done, let rest 5 minutes then slice on the bias.
• In a small bowl, combine pesto and mayonnaise.
• Spread mayonnaise blend on bottom half of each ciabatta. Top with tomato slices and meat. Cover with the top halves and serve.

STEAK SANDWICH

Steps:

• Gather the ingredients.
• Pound the flank steak to tenderize . Season it all over with salt, pepper, and Worcestershire sauce. Cover and let marinate for at least 30 minutes, or up to 4 hours.
• In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the steak. Cook for 3 minutes, without moving, then flip and cook for an additional 3 minutes for a rare to medium-rare steak. If you like it more well done, you can cook it longer. Remove the steak from the heat and set aside. Tent with foil to keep warm.
• Add butter to the same pan and melt over medium-low heat. Add the onions and sauté for 20 minutes or until the onions are softened and starting to caramelize.
• While the onions cook, prepare the horseradish mayo.
• Preheat the broiler to high. Whisk together the mayonnaise, horseradish, garlic, and sour cream.
• Brush the rolls with oil and toast directly on the oven rack under the broiler or in a pan until golden brown. Watch closely as the bread can burn easily.
• Slice the steak against the grain .
• Slather the horseradish mayo over the cut sides of each roll. Divide steak between the rolls, then add the cheese, half of the onions, and arugula. Serve immediately and enjoy.

GRILLED FLANK STEAK ON CIABATTA WITH RED PEPPERS

Steps:

• Smear flank steak with 2 tablespoons olive oil, massage with paprika and season with salt and pepper. Set aside. Combine 11/2 tablespoons of the tapenade with the parsley and 2 tablespoons of the oil. Set aside.
• Heat remaining oil in a large skillet. Add onion and sauté on medium until soft. Add garlic, sauté briefly, then add peppers. Reduce heat to low and sauté gently until very tender, about 30 minutes. Stir occasionally. Stir in wine and remaining tapenade, cook briefly, then remove from heat.
• Heat grill to hot. When peppers are done, put steak on grill and sear fairly close to the heat, 2 to 3 minutes per side for medium-rare. Timing is tricky because it depends on the fire and the thickness of the meat, but you can make a diagonal cut at one end of the steak to gauge doneness.
• Transfer steak to a cutting board and place ciabatta halves, cut side down, on the grill to toast. Watch closely. Smear toasted ciabatta with the reserved tapenade and parsley from Step 1. Slice steak thin on the bias and arrange slices on the ciabatta. Reheat peppers and spoon on top of the steak. Cut each ciabatta half in six pieces, arrange on a platter and serve.

MARINATED FLANK STEAK SANDWICHES

Steps:

• Combine onion, juices, cumin, and garlic in a shallow dish. Add steak, and let stand, turning once, for 20 minutes.
• Preheat a grill pan to medium-high and oven to 400 degrees. Pat steak dry, and season with salt and pepper. Grill to desired doneness, 5 to 6 minutes per side for medium-rare. Let rest.
• Grill onion for 2 to 3 minutes. Discard marinade.
• Butter bread. Grill, buttered side down, for 2 minutes. Place cheese on bottom halves, and bake in oven until melted.
• Slice steak thinly, against the grain. Top cheese with pickle, steak, onion, and bread. Halve each sandwich, and serve.

CIABATTA STEAK SANDWICH~ROBYNNE

Steps:

• 1. Brush roll with olive oil and broil in oven until brown and toasted; approx. 3 minutes. Remove from oven.
• 2. In a skillet; heat up left over steak strips until warm. Pile steak on bottom of roll, place cheese slices on top of steak and return to broiler until cheese is melted; approx. 2 minutes. Remove from oven.
• 3. Add steak sauce and caramelized onions if you choose. enjoy!

MITCHELL DELICATESSEN ASIAN FLANK STEAK SANDWICH

Steps:

• Whisk all flank steak marinade ingredients together in a large bowl. Cover flank steak and marinate for 24 hours in a refrigerator.
• To make Giardiniera: Julienne green bell pepper, red bell pepper, celery, carrots, red onion, yellow onion, green beans and cucumber. Add salt and toss. Cover with cold water and refrigerate for 24 hours. Strain the vegetables and rinse well with cold water. Drain and place in large bowl. Add remaining ingredients and let it set for 24 hours.
• Grill flank steak to personal preference. Allow to rest 10 minutes. Slice thinly. Place flank steak on a split ciabatta roll and top with decent amount of giardiniera.