"If I don't have good food at hand, I always eat the wrong thing," Quinn Hatfield says. That's why he keeps grilled meats in his fridge for sandwiches.

Quinn Hatfield
Recipe by Food & Wine July 2011

Gallery

David Malosh

Recipe Summary

active:
30 mins
total:
2 hrs 30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • On a work surface, sprinkle the minced garlic with salt and, using the flat side of a knife, mash the garlic to a smooth paste. In a small bowl, whisk the garlic paste with the rosemary, paprika and olive oil. Rub the marinade all over the steak and let stand at room temperature for 2 hours or refrigerate for up to 2 days.

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  • Heat a grill pan. Season the flank steak with salt and pepper and grill over moderately high heat, turning once, until medium-rare, about 7 minutes. Transfer the steak to a board and let rest for 5 minutes. Thinly slice the steak across the grain.

  • Grill the bread until crisp and golden, about 2 minutes per side. Spread each slice with 1/2 teaspoon each of the mayonnaise and mustard. Arrange the steak on the bread and top with the pickled green tomatoes.

  • In a medium bowl, toss the arugula with the tomato pickling liquid and season with salt and pepper. Mound the arugula on the sandwiches and serve.

Nutrition Facts

290 calories; fat 14g; saturated fat 4g; carbohydrates 13g; fiber 2g; protein 28g.
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