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Italian Steak Sandwiches Recipe

Guest Author - Paula Laurita

These sandwiches are made with flank steak and incredibly tasty.

Italian Steak Sandwiches Recipe

Ingredients:

  • 1 pound flank steak
  • 1/2 cup red wine
  • 2 garlic cloves, chopped
  • 1 shallot, chopped
  • 1/2 pound provolone cheese, sliced thin
  • 1/2 cup mayonnaise
  • 1 tsp capers
  • 1/2 tsp thyme
  • 1/2 tsp Dijon mustard
  • Crusty rolls

Directions:

  1. Place steak in a shallow dish.
  2. Add the red wine, garlic, and shallot to the dish.
  3. Cover and refrigerate at least 2 hours.
  4. Mix the mayonnaise, mustard, capers, and thyme in a dish.
  5. Cover and refrigerate.
  6. Broil or grill the steak about 5 minutes per side (for medium-rare).
  7. Allow the steak to stand for 5 minutes before slicing.
  8. Spread the bread halves with the mayonnaise mixture.
  9. Slice the steak and place on the bread.
  10. Top the steak with a slice of provolone cheese.
  11. Serve and enjoy!

Note: What is flank steak? Flank steak is a triangular-shaped steak from the underside of a flank of beef. It is delicious when broiled or grilled. To served slice the steak into thin strips, horizontally across the grain of the steak. This cut of beef is also known as London Broil. Flank steak Flank steak is also served with a stuffing, rolled and baked.

Flank steak is easy to prepare, but should be marinated first. I will place my frozen steak in a marinade before I leave for work. When I come home it's perfect for the grill. You can play with different marinades that have an acid base, wine, lemon juice, tomato juice, or vinegar to tenderize the meat. Throw in a clove of garlic or an onion and some herbs (e.g., pepper, oregano, rosemary, a few red pepper flakes, etc.) to add to the flavor.

One of the nice things about flank steak is that it cooks quickly. You only need to grill it for 4-5 minutes over a medium flame to get a medium-rare steak. Let the steak rest for 5-7 minutes before slicing.

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Content copyright © 2014 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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