This isn’t your average steak sandwich. Pair this recipe with a wine that offers lots of ripe red fruit flavours and firm, but silky tannins. A great choice would be Liberty School Cabernet Sauvignon 2009 from the California’s Paso Robles region.
Serves 4 to 6
¼ cup balsamic vinegar
¼ cup soy sauce
1 tbsp brown sugar
1 tsp chopped fresh thyme
¼ tsp black pepper
1 clove garlic, minced
2 tbsp olive oil
1 ½ to 2 lb. flank steak
6 oz. Gorgonzola cheese, crumbled
Sliced tomato
Thinly sliced red onion
Sliced roasted red pepper
Arugula
Mayonnaise mixed with purchased sundried tomato pesto
In a re-sealable bag combine the balsamic vinegar, soy sauce, brown sugar, thyme, black pepper, garlic and olive oil. Seal and shake until well mixed. Add the flank steak, seal and shake to coat. Allow to marinate 2 hours.
Preheat grill. When very hot, remove steak from marinade, season with salt and pepper and grill to desired doneness, about 5 minutes per side. Allow to rest 10 minutes before slicing steak into ¼ inch thick slices.
Spread sundried tomato mayonnaise on one slice of bread. Arrange red onion, tomato and roasted red pepper on the bread. Top with a generous helping of sliced steak followed by crumbled Gorgonzola, arugula and the remaining slice of bread.
Recipe created by: Christie Pollard for the Trialto Wine Group
