Options

Format:
Include:
PRINT
See more
Flank Steak Sandwiches With Brie

Flank Steak Sandwiches With Brie

Southern Living JULY 2009

  • Yield: Makes 6 servings
  • Prep time: 20 Minutes
  • Grill: 22 Minutes
  • Stand: 10 Minutes

Ingredients

  • 2 large sweet onions
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3 red bell peppers
  • 6 (2- to 3-oz.) ciabatta or deli rolls, split*
  • 5 ounces Brie, rind removed
  • 1 1/2 cups loosely packed arugula
  • Herb-Marinated Flank Steak
  • 6 tablespoons mayonnaise

Preparation

1. Preheat grill to 400° to 450° (high) heat. Cut onion into 1/4-inch-thick slices. Brush with 1 Tbsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Cut bell peppers into 1-inch-wide strips. Place pepper strips in a large bowl, and drizzle with 1 Tbsp. olive oil. Sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.

2. Grill onion and bell pepper strips, covered with grill lid, over 400° to 450° (high) heat 7 to 10 minutes on each side or until lightly charred and tender.

3. Brush cut sides of rolls with remaining 2 Tbsp. olive oil, and grill, cut sides down, without grill lid, over 400° to 450° (high) heat 1 to 2 minutes or until lightly browned and toasted.

4. Spread Brie on cut sides of roll bottoms; top with arugula, bell pepper strips, steak, and onion. Spread mayonnaise on cut sides of roll tops. Place roll tops, mayonnaise sides down, on top of onion, pressing lightly.

*French hamburger buns may be substituted. We tested with Publix French Hamburger Buns.

advertisement

Go to Full Version of

Flank Steak Sandwiches With Brie Recipe

advertisement