June 10, 2016
Lunch, Beef, Dairy,
Vegetables, Appetizers, North American, Easy/Beginner Cooking, Entertaining, Game/Sports Day, Picnic, Stove Top, No Eggs, Sandwiches more
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"Found @ realsimpledotcom & modified slightly, it took this recipe using flank steak & Brie cheese to make a believer of me. Altho a very flavorful cut of meat, it's often a tenderizing challenge. It can be grilled, pan-fried, broiled or braised for increased tenderness. It takes longer to braise, but I favor that method & feel the best 1st step is some wicked use of your meat mallet. Then you braise the meat, allow it to rest & use a super sharp knife to slice it thinly across the grain. While that's my best advice Re flank steak, the recipe doesn't read that way, so you'll have a "getting started" choice to make. The pic of this recipe is so tantalizing that I'm ready to forgive flank steak even if it resists being tenderized. Time does not include the rest time. ENJOY!"
Heat the oil in a lrg skillet over med-high heat. Season the steak w/salt, pepper & garlic powder to taste preferences.
Cook 4-5 min per side for med-rare. Let rest for 5 min B4 slicing thinly.
Split the baguette quarters & form sandwiches w/the steak, Brie, arugula & red onion.
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Wow twisted, was this ever good. I`m still drooling. So much flavor and amazing textures. I love that this recipe is so versatile. I did take a few liberties because I used what I had on hand. Thank you for sharing this wonderful recipe my friend. I can`t wait to make this again next week for my brother. Made FYC tag game.