Grilled Flank Steak & Portobello Mushroom Sandwich - Ferrari-Carano

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Grilled Flank Steak & Portobello Mushroom Sandwich

Main Courses

Serves 4

Delicious any time of year, this Grilled Flank Steak Sandwich is sure to please the beef lover in your life. Pairs perfectly with Ferrari-Carano Reserve Cabernet Sauvignon.

Meat & Marinade

01

Combine coffee, wine, olive oil, sugar, garlic, rosemary and black peppercorns in a glass dish large enough for meat to lay flat and covered. Refrigerate for at least 6 - 8 hours.

On the Grill

01

Bring meat to room temperature. Prepare Grill. Brush meat with olive oil and salt and pepper. Grill meat on each side until cooked to doneness, 125 degrees for rare, 145 degrees for medium rare. About 5-8 minutes per side.

02

Remove from heat and let meat rest to retain juices. Slice meat against the grain at a 45-degree angle.

03

Cut the ciabatta bread into 2 inch wide pieces. Then cut in half lengthwise to make small sandwich-size portions. Brush the bread with olive oil and place on grill cut sides down until golden brown.

Toppings

01

Meanwhile, on a cookie sheet lined with aluminum foil, add the sliced mushrooms and onions in a single layer. Drizzle with olive oil and balsamic vinegar and roast in a hot oven for about 10 minutes. Keep warm.

Sandwich Spread

01

In a small bowl combine mayonnaise, mustard, parsley, salt & pepper and a squeeze of lemon if needed. Set aside.

Assemble

01

Top both sides of the split ciabatta bread with the sandwich spread. Lay several slices of steak on the bread and mound with mushrooms and onions. Garnish with arugula. serve immediately. Optional: Add a slice of fontina cheese on top of the mushroom and onion mixture.

Ingredients

Meat & Marinade

  • 3 Tbsp strong brewed coffee
  • 1 cup red wine
  • 1 Tbsp olive oil
  • 1 Tbsp brown sugar
  • 2 garlic cloves, minced
  • 1 sprig rosemary, minced
  • 1/2 tsp whole black pepper corns, crushed
  • salt and pepper
  • 1 1/2 lb. flank steak, trimmed of fat

On the Grill

  • Olive Oil, to brush on steak before grilling
  • salt and pepper
  • ciabatta bread

Toppings

  • 4 portobello mushroom caps, cut into slices
  • 1 Vidalia or sweet red onion, cut into rings
  • 2 Tbsp cherry or berry balsamic vinegar
  • 1/4 cup olive oil
  • Optional: slice of fontina cheese
  • 2 cups arugula

Sandwich Spread

  • 1/2 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 cup chopped fresh parsley
  • squeeze of lemon, only if needed

Assemble