Flank Steak Sandwich

Another Sunday creation and that means a sandwich.  I saw an episode of Diners, Drive-in & Dives and remembered a stop at some sandwich shop.  He made a flank steak that he grilled, and then, braised to make the meat really tender.  I have stored that concept in the back of mind for use one day.  This was that day.  I have never been a big fan of flank steak and everyone, and all the shows say how good it is.  I always found it a tough cut and didn’t like it or buy it.  This cooking method has totally changed my perspective.  The flank steak has the perfect texture for this flank steak sandwich.

Ingredients:

• 1 lb flank steak
• salt & pepper to taste
• 1 tbsp olive oil
• 2 cups chicken stock
• Ciabatta bread (cut to size)
• 1 – 2 tbsp harissa
• 1 yellow onion, sliced
• 2 tbsp butter
• 1/4 head of cabbage, chopped
• 2 tbsp mayonnaise
• 1 tbsp olive oil
• 1 tsp each salt, pepper & celery salt

Directions:

In a sauté pan on medium heat, melt the butter.  Add the onions and cook until caramelized.  Remember to stir frequently.  In a separate bowl, take the  mayonnaise, oil and seasonings and combine.  Add the cabbage and dress well.  Set aside.  Season the flank steak with salt & pepper.

In a heavy pan, add the oil and heat on medium high heat.  Sear the steak on each side for about 2 minutes.

Add the stock.  Put in a 300 degree oven and braise for 2 plus hours.  The meat should be super tender.  Let cool.  Now it is time to assemble the sandwich.  Start by taking the sliced bread and spreading the harissa on one half of the bread.

Next add a healthy piece of the steak.

Top with the onions

and finish by adding a healthy amount of the slaw.

Serve and enjoy!