Author Notes: Grilled flank steak is not just about the steak. It is even better in a sandwich. It marries well with onions, mustard and horseradish. I am not a mayo kind of gal. I like my condiments with a little flair to them. There is nothing better than grilled flank steak on toasted ciabatta rolls smeared with this flavorful pear horseradish mustard and topped with sweet and sour onions. This is a loose adaptation of a recipe that appeared in an old Gourmet magazine. The horseradish gives the spread a little kick and the wine steeped pears give it a little sweetness. It has a complex flavor profile and is my current favorite sandwich. - lakelurelady
For the Flank Steak and Sweet Onion Marmalade
- 1 Flank Steak, 1 1/2 to 2 lbs
- 5 tablespoons Worcestershire sauce
- 5 tablespoons Ketchup
- 5 teaspoons Brown sugar
- 1/2 cup Red Wine
- 2 Large Vidalia onions, halved and sliced
- 3 tablespoons Canola oil
- 3 tablespoons Sugar
- 3 tablespoons Red Wine Vinegar
- 1/4 cup Water
- Marinate the flank steak in the Worcestershire, ketchup, brown sugar and red wine in the refrigerator for at least 2 hours or overnight.
- While steak is marinating, heat the 3 tablespoons of oil in a large skillet. Add the sliced onions and cook over moderate heat until the onions become soft. Add the sugar and cook stirring for a few minutes. Add the vinegar and turn the heat to low and cook until almost all of the liquid has evaporated. Add the water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes.
- Prepare grill. Remove steak from marinade and grill it over hot coals turning once until it reaches your desired doneness. Medium rare to medium works best. Remove steak and let rest before slicing it into thin strips.
For the Pear Horseradish Mustard and Final Assembly
- 4 Ripe Pears, peeled and chopped
- 1/2 cinnamon stick
- 1 bay leaf
- 6 peppercorns
- 1/4 cup Red Wine Vinegar
- 1/2 cup Red Wine
- 1 10 ounce bottle of Grey Poupon Dijon Mustard
- 2 tablespoons Creamy Horseradish
- 4 Ciabatta rolls, split and cut side browned in an oiled pan
- Chopped lettuce for garnish
- Wrap the cinnamon stick, bay leaf and peppercorns in a small piece of cheesecloth and tie with kitchen string. Add the chopped pears and cheesecloth bag to a large saucepan with the red wine vinegar and wine. Bring the mixture to a boil and reduce heat to simmer. Cook uncovered for about 20 minutes or until the liquid has reduced. Cool slightly and remove cheesecloth bag. Puree the mixture in a food processor. Add the pear puree to a large bowl along with the Dijon mustard and the horseradish. Stir to combine. The pear horseradish mustard keeps, covered and chilled for 1 month.
- Assemble the sandwiches. Spread the split and toasted ciabatta rolls with 1 tablespoon pear horseradish mustard per side (or to taste). Add the sliced steak and the onion marmalade. Garnish with lettuce. Enjoy!
- This recipe was entered in the contest for Your Best Flank Steak