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Grilled Flank Steak Sandwiches Delicious with either the 2005 Cabernet Sauvignon or the 2004 Cabernet Sauvignon 'Reserve'. 2 C red wine 1/4 C olive oil 1 small onion, grated 2 cloves garlic, peeled and smashed 2 lb beef flank steak 4 medium onions, thinly sliced 1TBS butter 1TBS olive oil 1 tsp. salt 1/2 tsp. pepper 1 tsp. sugar 4 sour French rolls 1/4 lb soft blue cheese (e.g. Gorgonzola or Cambozola) Combine the first four ingredients. Season the flank steak with salt and pepper and put in the marinade for several hours. (A ziploc bag works great and you don't have to keep turning the meat.) Heat the butter and olive oil over low heat in a large skillet. Add the onions and seasonings stir to coat. Cover and cook about 10 minutes, until the onions are soft. Uncover and cook slowly until the onions are browned, about 45 minutes. This can be done ahead; reheat before serving. Light coals and grill the steak over a medium fire to desired doneness. Slice the rolls and toast over the fire. Place slices of cheese on top half of each roll and grill, covered, until melted. Slice cooked steak thinly against the grain and divide among the bottom half of each roll. Top with caramelized onions and top half of roll. Serves four.
Husch Vineyards Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724) Wholesale Office: PO Box 189 Talmage, CA 95481 707-462-5370 Privacy Policy |