Perfect for a summer barbeque, Chef Randy Feltis’ flank steak sandwich is full of flavour and marinated for 48 hours.
48-hour marinated flank steak sandwich
Prep time: 15 minutes
Wait time: 48 hours
Serves 4-8
Ingredients:
1 flank steak 5lb
1 cup olive tapanade
1 cup artichokes, sliced
12 slices of provolone cheese
2 cups arugula
1 crusty ciabatta but not to crusty
Marinade:
1 tbsp honey
1 tbsp garlic
1 tbsp ginger
1 tbsp chili paste
1 tbsp dijon mustard
1 tbsp soya sauce
1 tsp worcestershire
1 cup red wine
Method:
1. Mix all marinade ingredients together in a large freezer bag and place flank steak in. Seal tightly and marinate in the fridge for 48 hours, shaking every few hours,
2. Remove flank steak from marinade. Season with salt and pepper. Grill at high heat for 3 minutes. Turn on a 45 degree angle for another 3 min. Flip and repeat. 9 minutes should bring it to medium rare however thinner steaks may take less time. Thicker might take more.
3. Let rest for a minimum of 8 minutes, carve thinly against the grain
4. Cut ciabatta in half lengthwise and spread with olive tapanade, artichokes and provolone. Top with sliced steak and arugula. Portion into desired pieces and garnish with a olive skewer.
Recipe courtesy Chef Randy Feltis.
Photo by Jodi Pudge