I must give credit, where credit is due. This sandwich came about 17 yrs ago while I was hanging out with some friends at a local Baltimore Pub. The chef, also a friend, decided to see what he could whip up for us out of what was leftover from the dinner crowd the previous night; mostly Greek salad fixings and a lonely flank steak. The result, after some input and encouragement from all of us, was what we christened "The Flankenstein", since it had pieces-parts of what was leftover in the kitchen. It has since been refined (I prefer grass-fed beef, and no marinating), but this recipe stays true to the original. Cheers to you, Brian B. wherever you are!
Also, a special thank you to aargersi for the tomato plants and sampling skills. - zieker —zieker
The Flankenstein is really a perfect Greek taverna salad in steak sandwich form. I used the red wine vinegar option in the dressing, but omitted the wine. As I didn't have anchovy paste on hand, I added a splash of fish sauce instead. After a few hours in the refrigerator the flavors in the dressing really meld together. A simple grilled flank steak anchors the zesty dressing and toppings with meaty goodness. A generous portion of meat really balances out the briny olives, salty feta, and fresh vegetables. Make sure to pass out napkins, as this satisfying sandwich is a bit on the messy side. Thanks, zieker (and Brian B) for a delicious recipe. - hardlikearmour —hardlikearmour