Black Currant Flank Steak Sandwich
Posted by Olivia on Monday, February 21st, 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
- ½ cup Black Currant Balsamic Vinegar
- 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
- For serving
- 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.