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Categories:
garlic shallots rosemary sprigs bay leaf extra-virgin olive oil salt flank steak mayonnaise lemon horseradish arugula salt portobello mushrooms red onion balsamic vinegar extra-virgin olive oil salt Bread Fontina cheese arugula
Viewed: 32 - Published at: 6 years agoIngredients
- 1 head garlic
- 2 shallots
- Needles from 2 rosemary sprigs
- 1 bay leaf
- 1 cup plus 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1 1/2 pounds flank steak, about 3/4 inch thick
- 3/4 cup mayonnaise
- Juice of 1/2 lemon
- 2 tablespoons fresh or prepared grated horseradish
- 2 bunches coarsely chopped arugula
- Sea salt and freshly ground black pepper
- 4 portobello mushrooms, stems removed
- 1 red onion, sliced
- 2 tablespoons balsamic vinegar
- 1/4 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1 loaf ciabatta bread, split horizontally
- 1/4 pound fontina cheese slices
- 1 bunch arugula
Method
- Preheat the oven to 350F.
- Roasting garlic and shallots brings out their incredible sweetness and only adds one quick cooking step.
- Peel off the outer layer of the garlic and shallot skins.
- Smash them open with the flat side of a knife to break up the cloves.
- Rip off a large piece of heavy-duty aluminum foil and put the garlic and shallots in the center.
- Toss in the rosemary and bay leaf and moisten with 2 tablespoons of the oil and 1 tablespoon of water.
- Wrap up the aluminum pouch, making sure it is sealed tightly so none of the liquid seeps out.
- Put the pouch in the oven for 20 minutes to steam and soften the garlic and shallots.
- Unwrap the aluminum and carefully pour any juices into a food processor.
- Peel the garlic cloves and shallots and toss them into the food processor along with the remaining 1 cup of oil.
- Season with salt and pepper and pulse until the mixture is well blended.
- Lay the steak in a shallow platter and pour the flavored oil on top.
- Cover and refrigerate for at least 2 hours or up to overnight, turning the steak over occasionally so both sides feel the love of the oil.
- To make the arugula mayonnaise, combine the mayo, lemon juice, horseradish, and arugula in a food processor.
- Turn the machine on for 1 minute to combine all the ingredients; the mayo will have a bright green color.
- Season with salt and pepper, cover, and pop it in the refrigerator.
- Lay the mushrooms and onion slices in a shallow platter, drizzle with the vinegar and oil, and season with salt and pepper.
- Try not to break up the onion slices into rings, they are easier to grill as slices.
- Take the steak, mushrooms, and onions outside because were about to make some magic.
- Preheat your grill until its very hot.
- Take a few paper towels and fold them several times to make a thick square.
- Blot a small amount of oil on the paper towel and then carefully and quickly wipe the hot grates of the grill.
- This will create a nonstick grilling surface.
- Grill the steak for 7 minutes per side for medium-rare.
- Remove the steak to a cutting board and let it rest for 10 minutes.
- While the steak rests, grill the mushrooms and onions for about 5 minutes per side so they have a nice char.
- Brush the cut sides of the ciabatta bread with a little bit of oil and grill for a minute to toast.
- Slice the mushrooms, separate the onion slices into rings, and slice the steak, paper-thin, against the grain.
- Now you are ready to put this awesome sandwich together.
- To assemble, spread both sides of the bread with the arugula mayonnaise.
- Lay several slices of flank steak on the bottom bread half and mound with mushrooms and onions.
- Cover with a couple of slices of fontina cheese and cap it all with the top half of bread.
- Slice the loaf into 4 sandwiches.
- Garnish with arugula and serve.
- Its a beautiful thing.
