Grilled Flank Steak Sandwiches
Delicious with either the 2016 Cabernet Sauvignon or
the 2015 'Reserve' Cabernet Sauvignon.
2 cups of Husch Cabernet
1/4 cup olive oil
1 small onion, grated
2 cloves garlic, peeled and smashed
2 lb beef flank steak
4 medium onions, thinly sliced
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.