The picture doesn’t do these sandwiches justice – my sincere apologies. These were the sandwiches I featured at one of our recent concerts in the park. The sandwiches are pretty basic, but the key to the flavor is in the quality of the ingredients. I used great fresh Italian bread which I grilled, marinated flank steak, fresh artisan lettuce from the garden, and a garlic herb aioli made with fresh herbs. For a quick shortcut, you could make a garlic herb mayonnaise by simply combining fresh herbs, garlic and mayonnaise, but I think the aioli is worth the extra effort. You could add other ingredients such as grilled onion, red or yellow peppers, or substitute arugula for the lettuce. These sandwiches pack well and make great picnic fare – particularly when paired with a good pasta salad.
For the Marinade:
- 3/4 Cup Dry White Wine
- 1/2 Cup Olive Oil (plus a little extra for grilled bread)
- 4 TBS. Onion (red, sweet, or white) – finely chopped
- 4 Cloves Garlic – finely chopped
- 1 tsp. Worcesteshire Pepper (or seasoned pepper)
- 1 TBS. Red Wine Vinegar
- 1 TBS. Dried Italian Herbs
- 1 Flank Steak
- 1 Loaf Italian Bread – sliced
- Fresh Lettuce
For the Aioli:
3 Cloves Garlic – finely chopped
- 1/2 Cup Olive Oil
1 TBS. Freshly Squeezed Lemon Juice
1 tsp. Fresh Parsley- chopped
- 1 tsp. Fresh Basil – chopped
- 1/2 tsp. Fresh Thyme – chopped
- 1/2 tsp. Fresh Rosemary – chopped
1/2 tsp. Salt
1/2 tsp. Freshly Ground Black Pepper
Combine the marinade ingredients in a glass baking dish or a bowl large enough to hold the marinade and steak. Add the steak and marinate for at least 2 hours – up to overnight. In the meantime, prepare the aioli: combine the garlic, egg, lemon juice, herbs, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to blend until the mixture has forms a thick emulsion.
Prepare a charcoal or gas grill until preheated to about 450-500 degrees. Grill the flank steak for a few minutes on each side to desired doneness (I prefer medium rare); remove from the grill and let rest for at least ten minutes. Brush the bread on both sides with olive oil and grill on each side until lightly browned. After the meat has sufficiently rested, slice against the grain into thin slices. Assemble the sandwiches by generously spreading the garlic herb aioli on one slice of bread; place a few slices of steak on another slice, cover with lettuce (and any other ingredients – if using) and top with the aioli covered sliced of bread.