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 leftover Bourbon-Marinated Flank Steak in this sandwich that anyone would be happy to have at work the next day. In fact, it’s worth making the steak specifically for this meal between bread.
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.
See even more steak sandwich recipes to sink your teeth into.
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?