We at DRS are massive fans of the flank steak.This versatile cut boasts a big beefy flavour to match its size and once it's cut thinly and against the grain its tender, delicious and great value for money. Flank steaks take very well to marinades and cook quickly at high heat. Flank steaks are also GREAT for groups. Their size, economical price-tag and quick cooking time means that they are perfect for BBQ's, sporting events and games nights!
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- 2 slices sourdough or other bread suitable for grilling
- 2 tablespoons balsamic caramelized onions (recipe below)
- 5 ounces thinly sliced flank steak, cut against the grain (recipe below)
- 1/2 ounce spinach or arugula
- 1/3 cup (2 ounces) Blue cheese, crumbled
- 1-1 1/2 tablespoons butter, softened
For Caramelized Onions:
- 4 medium purple onions, thinly sliced
- 1/3 cup (75 ml) canola oil
- 1/4 cup (60 ml) balsamic vinegar
- 1 tablespoon (15 ml) honey
- 1/2 teaspoon (2.5 ml) salt
For Flank Steak:
- 1/2 cup vegetable oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds flank steak
- In a saucepan, sauté chopped onions in oil until tender. Add the balsamic vinegar, honey, and salt. Continue to caramelize mixture until onions are dark purple and mixture is syrupy. Add water when necessary to prevent mixture from drying out. Season with pepper to taste.
- In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
- Preheat cast iron grill for medium-high heat.
- Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
- Spread 1 side of each bread slice with caramelized onions. Place 1 slice bread, onion-side-up, and layer with thinly sliced steak (cut against the grain), spinach/arugula and blue cheese. Cover with remaining slice of bread, marmalade-side-down. Butter outside of bread slices and press using a panini grill until sandwich is heated through and cheese is melted.
- Enjoy! Some meals call for wine, but this sandwich pairs perfectly with a cold beer. We recommend a stout or a rich dark ale. You'll want something strong enough to compete with the beefy flavour and rich sweet onion.