Courtesy of Williams-Sonoma recipes.
Ingredients
For the marinade:
3 garlic cloves, minced
2 tsp. Dijon mustard
2 Tbs. balsamic vinegar
2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/8 tsp. red pepper flakes
3 Tbs. olive oil
1 flank steak, about 1 1/2 lb.
1-lb. loaf herbed focaccia
1/2 cup caramelized shallots*
6 oz. mozzarella cheese, sliced 1/4 inch thick (I used brie and it was amazing.)
1 cup arugula
Olive oil for brushing (optional)
Salt and freshly ground black pepper, to taste
*caramelizing shallots: in a skillet, melt tablespoon of butter. let the pan get hot. Add sliced shallots, sprinkle a few teaspoons of granulated suga and stir. Done!
Directions
1. To make the marinade: in a small bowl, whisk together the garlic, mustard, vinegar, salt, black pepper, red pepper flakes and olive oil. Transfer the marinade to a sealable plastic bag and add the flank steak. Remove the air from the bag and seal. (add ingreidents as necessary to cover steak and have left over in the bag) Refrigerate for 1 hour.
2. While steak marinating, prepare carmelized shallots.*
3. Preheat an George-Foreman-type-grill
4. Remove the steak from the bag and scrape off the excess marinade. Place the steak on the panini press close the lid and cook for 5 to 6 minutes for medium-rare, or until done to your liking. (or on a skillet is fine)
5. Transfer the steak to a cutting board and let rest for 3 minutes. Cut the steak into slices 1/8 inch thick. (thin slices are key!)
6. Cut the focaccia rolls in half. Prepare sandwich with caramelized shallots, steak, cheese and arugula. Season with salt and pepper.
7. Place 2 sandwiches on the panini press, close the lid and cook until the bread is crisp and the cheese is melted, about 2 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining sandwiches.
Voila…enjoy!
