Recipe by David Grenier
Food styling by Ian Muggridge
Photography by James Tse
First published in Wish Summer 2008
Barbeque | Grilling | Bread | Steak | Dinner | Lunch | Main Dish | 20-Minute Supper Club | All categories...
FOOD
Grilled Flank Steak Sandwich
A hearty sandwich bursting with bold flavour
Ingredients (Serves 6 )
| 2 tbsp | each chopped fresh thyme, rosemary and parsley |
| 2 cloves | garlic, minced |
| 2 tbsp | balsamic vinegar |
| 8 tbsp | olive oil |
| 1 | flank steak (about 2 lb) |
| 1 | shallot, finely chopped |
| ½ cup | pitted, chopped green olives |
| 8 | campari tomatoes, roughly chopped |
| 3 tbsp | capers, rinsed |
| 12 slices | crusty bread, 3/4-inch thick |
| 2 cups | arugula |
Instructions
- Preheat barbecue to medium-high. In a small bowl, combine herbs, garlic, vinegar and 3 tablespoons oil. Season with salt and pepper and rub into steak. Set steak aside.
- In same bowl, combine shallot, olives, tomatoes and capers and toss with 3 tablespoons oil.
- Grill steak, 5 minutes per side for medium rare, transfer to a cutting board and let rest 5 minutes before slicing thinly across grain.
- Brush bread with remaining oil and grill. Place 1 piece toast on each plate, cover with a few arugula leaves, steak, tomato-olive relish and top with remaining toast.
Nutritional information
Nutrients per serving: 592 calories, 36 g fat, 38 g protein, 29 g carbs, 2 g fibre. Excellent source of iron.
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