Steak Sandwiches With Brie
"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!"
Ingredients
Nutritional
- Serving Size: 1 (269.6 g)
- Calories 648.5
- Total Fat - 26.1 g
- Saturated Fat - 11 g
- Cholesterol - 89.6 mg
- Sodium - 1015.4 mg
- Total Carbohydrate - 57.4 g
- Dietary Fiber - 3.2 g
- Sugars - 6.4 g
- Protein - 44 g
- Calcium - 840 mg
- Iron - 5.6 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Heat the oil in a lrg skillet over med-high heat. Season the steak w/salt, pepper & garlic powder to taste preferences.
Step 2
Cook 4-5 min per side for med-rare. Let rest for 5 min B4 slicing thinly.
Step 3
Split the baguette quarters & form sandwiches w/the steak, Brie, arugula & red onion.
NOTE #1: This could also be served open-face & in smaller portions as an appy. A single loaf of baguette bread will likely yield 12 open-face appy servings, but will prob need adjustment in the amts of the other ingredients
NOTE #2: If you don't have flank steak but are desperate to try this tasty sandwich, then use leftover roast beef or brisket, etc
Tips
- No special items are required