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Grilled garlic flank steak sandwich
A crunchy, soft ciabatta bread topped with grilled, tender flank steak and homemade caper butter.
YIELDS
4
Ingredients
Caper Butter
- 1/3 cup slightly salted butter, softened
- 2 tablespoons capers, crushed
- 2 tablespoons lemon juice or as needed
- 1 1/2 tablespoons garlic, chopped
- 1 tablespoon parsley, finely chopped
- Salt and black pepper, to taste
Flank Steak
- 1 1/2 lb flank steak
- 1 teaspoon sea salt
- 1 teaspoon pepper, freshly cracked
- 1/2 cup olive oil
Assemble
- Arugala, to top
- Ciabatta Loaf, halved
Directions
Caper Butter
- Add the crushed capers and chopped garlic to the softened butter and stir to combine.
- Stir in the lemon juice, add chopped fresh parsley, and season with salt and black pepper to taste.
Flank Steak
- Lay flank steak out flat, and trim any extra fat or silver skin. Generously season steak with salt and pepper.
- Rub steak with olive oil and cook steak on a very hot grill, flipping every four to five minutes.
- Wipe a little olive oil on the grill's grates before adding the steak.
- For medium rare steak, the steak will cook for about 10 minutes (this will vary depending on your grill, how hot it is outside, if it is windy, etc so be sure to check your steak and how quickly it's cooking).
- Remove from the grill when the steak is at your preferred doneness.
- Place a small piece of foil over the steak to "tent" it and let it finish carryover cooking as it rests for 10 minutes.
- When the steak has rested for at least 10 minutes (don't rush - if you cut it right off the grill the juices of the steak will all run out), slice it width-wise (so you have lots of thin strips instead of just a few long strips) against the grain - which is essential to keeping the steak from being too chewy or tough.
Assemble
- To assemble, butter both sides of the ciabatta with the caper butter, add arugula, and top with strips of grilled garlic flank steak. And slice into portions. Enjoy!
