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Bourbon-Marinated Flank Steak
Bourbon Steak Sandwich
- 2 tablespoons Tarragon Mayonnaise
- 1 (3-inch-long) piece ciabatta, sliced in half horizontally
- 1 1/2 ounces thinly sliced provolone cheese (about 2 slices)
- 3 to 4 ounces Bourbon-Marinated Flank Steak, thinly sliced (about 7 slices)
- 2 tablespoons thinly sliced Basic Roasted Bell Peppers
My friend’s father would always look at the remains of the family dinner and say it’d be great in a sandwich no matter if it was tuna and tartar sauce or pork and potatoes. So, in homage to him, use last night’s leftovers in this sandwich that anyone would be happy to have at work the next day.
Game plan: If you’re going to take this sandwich to work, assemble it as directed and then pop it in a toaster oven at the office when you’re ready to eat.
For a slacker solution, purchase a jar of roasted red peppers, and combine minced fresh tarragon and store-bought mayonnaise for the spread.
- 1Heat the broiler to high and arrange a rack in the middle of the oven.
- 2Spread 1 tablespoon of the tarragon mayonnaise on each piece of bread. Place the cheese on one half of the bread, and layer the sliced steak and peppers on the second half.
- 3Place the sandwich halves on a baking sheet or aluminum foil and place them under the broiler or in a toaster oven. Toast until the bread is brown and the cheese is melted, about 3 to 4 minutes. Remove from the oven, close the sandwich, and serve.
Beverage pairing: Joseph Drouhin Beaujolais-Villages, France. Steak sandwiches call for red wine, but it doesn’t have to be your most august bottle. Beaujolais, made from the Gamay grape, is light, fruity, playful, and the perfect quaff to wash down this sandwich. Not to mention it has a nice, green, leafy component that works with the tarragon. Serve the wine chilled and perhaps in a little tumbler, mais non?