Grilled Flank Steak & Portobello Mushroom Sandwich
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
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
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.
Remove from heat and let meat rest to retain juices. Slice meat against the grain at a 45-degree angle.
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.
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.
In a small bowl combine mayonnaise, mustard, parsley, salt & pepper and a squeeze of lemon if needed. Set aside.
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.