Flank Steak Sandwiches with Gruyere and Roasted Red Peppers
Ingredients
| 1 and 1/2 lbs of flank steak or sirloin | ||
| 1/2 lb Gruyere cheese, sliced (4 slices) | ||
| 1 small bunch arugula | ||
| 1 small jar of roasted red peppers, drained | ||
| 2 tbs sour cream | ||
| 1 tbs prepared horseradish | ||
| kosher salt and black pepper to taste | ||
| 4 ciabatta rolls, lightly toasted |
This is a delicious sandwich with grilled flank steak on Ciabatta bread, topped with Gruyere cheese, arugula and a roasted red pepper spread with sour cream and horseradish.
- Grill the flank steak or sirloin over hot charcoal until desired doneness is achieved. Season with salt and pepper
- Allow steak to rest for 10 minutes, then slice thinly across the grain. Set aside
- Lightly toast the ciabatta on the grill. Set aside.
- Add the drained red peppers, sour cream and horseradish to a food processor and process until smooth.
- To assemble sandwiches, spread the rolls with the red pepper mixture, then add and even amount of the sliced steak to the bottom of each sandwich.
- Spread a little more of the red pepper mixture over the steak then and a small hand full of arugula to each sandwich, then top with the other half of the bread.
- Slice in half and serve at once.
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