Marinated Flank Steak Sandwiches
After months of outdoor barbecuing, grilling moves indoors with this stove-top sandwich. It's piled high with thinly sliced flank steak, charred onions, and melted Gruyere.
- 1 small white onion, sliced into 1/4-inch rings
- 1/2 cup fresh orange juice (from 2 oranges)
- 1/4 cup fresh lime juice (from 2 to 4 limes)
- 1/4 teaspoon ground cumin
- 2 garlic cloves, crushed
- 1 1/2 pounds flank steak, trimmed of excess fat
- Coarse salt and freshly ground pepper, to taste
- 2 tablespoons unsalted butter, room temperature
- 1 loaf ciabatta (16 inches), split horizontally, halved crosswise
- 6 ounces Gruyere cheese, thinly sliced
- 1 whole dill pickle, thinly sliced crosswise
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.
SourceMartha Stewart Living, October 2007