Blackberry Grill Sauce marinated flank steak is a strong crowd pleaser. This tasty sandwich has provolone cheese, caramelized onions, roasted red peppers, sauteed mushrooms, arugula, heirloom beef steak tomatoes, mayo, and my Blackberry Grill sauce on a toasted sourdough bread.
Ingredients:
3 Lbs. Flank Steak (marinated, cooked, sliced after resting)
8-11 Ounces Blackberry Grill Sauce
8 Provolone Slices
½ Cup Mayo (Tbsp. per sandwich)
½ Cup Blackberry Grill Sauce (Tbsp. per sandwich)
16 Heirloom Tomatoes (1/8” sliced – 2 per sandwich seasoned with kosher salt)
1 Cup Caramelized Onions (sliced)
*(Reach out to Chef Dave for this recipe, he’d love to share)
1 Cup Sauteed Mushrooms (sliced)
*(Reach out to Chef Dave for this recipe, he’d love to share)
½ Cup Roasted Red Peppers (sliced) (Use store bought or reach out to Chef Dave)
4 Ounces Arugula or Spinach (whole leaves)
16 EA Sourdough Slices (toasted)
How to put it together:
1) In sous vide bag, Ziplock bag, or food container with lid place flank with your preferred amount of Blackberry Grill Sauce. Marinate for at least 8 hours up to 24.
2) Grill, Sous Vide, or roast to desired temperature.
3) Let the meat rest and slice across the grain of the flank. Set aside for sandwich build or cool and use it out of the refrigerator the following day.
The Build:
1) Grill or toast sourdough, on top half of the bread spread 1 Tbsp of Blackberry Grill Sauce, and on the bottom half spread 1 Tbsp of Mayo. Coast to coast coverage.
2) In a shingle, lay the meat across the bottom half of the bread and then cover with provolone. At this point you can use a kitchen torch or a broiler and melt the cheese.
3) Place tomatoes (season with salt to taste) mushrooms, onions, and peppers, add arugula and place top half of bread to close. Slice in half if desired, and pair with your favorite chips. I’m partial to Sweet Onion Hawaiian.