Grilled Flank Steak Sandwiches with Chipotle Mayo
For Marinated Flank Steak
1 2lb flank steak
1/3 cup olive oil
1 tbsp. plus 1 tsp. Zatarain's(tm) Creole seasoning
1 tbsp. ancho chili powder
1 tbsp. ground sweet paprika (mild)
1 tsp. garlic salt
1/2 tsp. ground cumin
1 tsp. mustard powder
2 tsp. worcestershire sauce
1 tbsp. balsamic vinegar
8 slices of jack cheese
8 slices of sourdough bread
a few cups of arugula
1 1/2-2 tsp Chipotle Tabasco Sauce (depending on how spicy you like it)
1//4 cup mayonaise
In a bowl, combine the marinade ingredients (minus the steak) and stir well. Place steak in a large baking dish. Add marinade. Coat steak well on both sides. Cover and marinate in the refrigerator for 2-6 hours, turning and re-coating ocassionaly in its dish.
In a small bowl, stir together the Chipotle Tabasco Sauce with the mayo. Butter one side of each slice of bread.
Heat grill to medium-high. Grill steak for 6-10 minutes per side. While steak is cooking, place sourdough slices, butter-side-down, on grill. Add 2 slices of cheese to 4 of the sourdough slices. Grill quickly until cheese melts, about 2 minutes. Remove from grill. When steak is done cooking, transfer to a plate, cover with aluminum foil and let rest for 10 minutes. Slice against the grain.
To assemble sandwiches, spread mayo on the non-buttered side of the cheeseless bread slices. Lie 4-6 steak slices onto the bread. Top with arugula. Cover with remaining bread slice with melted cheese. Cut each sandwich in half and serve!
It is OK to email this member (but you must sign in first).