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Flank steak. One of the tastiest cuts of beef. And one of the cheapest. Incredibly versatile. And it cooks over charcoal in less than 10 minutes. What's not to love about it? Here's an open-face sandwich made with flank steak that is perfect for Father's Day. It's that special.
1 flank steak, 1-1/2 pounds
Kosher salt and fresh ground pepper
1 tablespoon vegetable oil
1/2 small red onion, thinly sliced
1/4 cup whole grain mustard
3 tablespoons fresh lemon juice
1/2 cup olive oil
1-1/2 ounces finely grated Parmesan
1 tablespoon cold water
1 ciabatta loaf, halved lengthwise
6 cups arugula
- Prepare a grill for direct cooking over high heat.
- Make dressing. Blend mustard and lemon juice in blender to combine. With motor running, stream in olive oil. Add Parmesan and 1 tablespoon cold water. Season with salt and pepper and blend until dressing is smooth and thick.
- Cook flank steak over hot coals, grill covered, for 4 minutes (medium rare). Flip steaks and cook for 4 minutes more. Remove steak, tent with foil and let rest for 5 minutes.
- Toast ciabatta halves over hot coals for 30 seconds to 1 minute, so that cut side is toasted.
- Place bread, cut side up on a platter and drizzle with 1/3 of the dressing. Top with arugula and red onion. Season with salt and pepper and drizzle with the remaining half of the dressing. Thinly slice steak and arrange over arugula. Drizzle with remaining dressing. Cut sandwiches crosswise into pieces and serve.
Wine pairing: Cabernet Sauvignon
|Grogs and Goldie, 1956|