Black Cherry Flank Steak Sandwich

Posted by Olivia on Monday, February 21st, 2011

Black Cherry 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 Cherry 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 Cherry 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 Cherry Balsamic Vinegar
  • For serving
  • 4 small rolls, halved
  • 2 cups salad sprouts
  • ½ cup sliced red onion

  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.

Notes: Makes 4 sandwiches.
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