Spicy Chipotle Flank Steak Sandwich Recipe
Spicy Chipotle Flank Steak Sandwich
by Pat Schraier
Pat'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,
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
About the Author
Pat Schraier is a former chef who enjoys cooking and eating hot chiles. Her blog
http://www.hotandspicy.blogspot.com and website is