Spicy
Chipotle Flank Steak Sandwich
by Pat SchraierPat's Spicy
Chipotle Flank Steak Sandwich to Grill
The bread I use for this sandwich is
flat and chewy such as an Italian Ciabatta although any good firm bread will
work. It needs to be firm enough to stand up to the juices of the steak and
not fall apart.
1 loaf chewy bread
1 flank steak
2 cloves garlic
1 tbsp. olive oil
freshly ground black pepper
1 tsp. hot pepper flakes
2 tbsp. red wine arugula leaves or other spicy greens
1/4 cup mayonnaise
2 canned chipotle chiles, finely chopped
Combine oil, wine, peppers and garlic in
a large flat dish that will hold the steak and fit in the refrigerator. Add
the flank steak, turning to get the seasoning on both sides. Cover and
refrigerate at least two hours or overnight, turning occasionally.
Combine the mayonnaise and chipotle
chiles, mixing thoroughly. Refrigerate until ready to use.
Wash the greens, drain and set aside.
Heat the barbecue grill. Grill the
steak, five minutes on each side for medium rare, longer if you want it
cooked more.
Cut the bread horizontally and
generously spread with chipotle mayonnaise. When the steak is cooked, slice
across the grain into 1/2 inch slices. Place on bread, add arugula greens
and cover with top of bread. Cut into serving pieces.
The number of servings varies depending
on the size of the flank steak and bread loaf. I suggest about 3 oz. meat
per person.
Left over steak is great in Warm Thai
Beef Salad which can be found at
www.hotandspicyproducts.com
About the Author
Pat Schraier is a former chef who enjoys cooking and eating hot chiles. Her
blog is
http://www.hotandspicy.blogspot.com and website is
http://www.hotandspicyproducts.com |
