Serving Size: Makes 8 sandwiches
Time To Prep: 20 minutes, plus overnight marinade
Time To Cook: 25 minutes
One of my favorite toppings for any sandwich is a drizzle of balsamic vinegar or glaze! The sweetness and acidity are the perfect pairing to a rich cut of meat, such as steak. For my marinade, I add a bit of Italian fish sauce, alici oil. It adds a depth and slight salty flavor to contrast with the sweetness of the vinegar and sugar. You can sub with soy sauce or regular fish sauce if you can’t find it. Served on garlic toasted ciabatta with classic steak sandwich toppings, it’s a classic that you can never go wrong with when making for a crowd.
Ingredients (listed)
For the Marinade:
1 ½ - 2-pound Flank steak
¼ cup light brown sugar
Juice of 1 lemon
½ cup balsamic vinegar
½ cup extra virgin Olive Oil
3 Garlic cloves, smashed
2 tsp Colatura di alici (Fish sauce works here as well if you don't have) -
1 tsp red pepper flakes
2 sprigs rosemary
Kosher salt
Black pepper
For Building the Sandwiches:
1 tablespoon extra-virgin olive oil
5 tablespoons unsalted butter, divided
2 red bell peppers, sliced
1 yellow onion, sliced
8 ounces Baby Bella mushrooms, sliced
½ cup Lager
2 garlic cloves, sliced in half
3 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
8 Provolone slices
8 Ciabatta rolls, toasted
Balsamic glaze for drizzling
Recipe Steps (listed and numbered)
Combine brown sugar, balsamic, olive oil, minced garlic, rosemary, and alici oil in a large mixing bowl. Season with salt and pepper.
Add marinade to a zip top bag that contains a 3 pound piece of flank steak. Allow to marinate for at least 2 hours and up to overnight.
In a large skillet over medium-high heat, add 1 tablespoons of olive oil and 1 tablespoon of butter. Add sliced mushrooms to melted butter and oil. Sauté for about 4 to 5 minutes until starting to brown.
Add sliced peppers and onions to the mushrooms. Cook until peppers have softened, and onions are slightly caramelized, another 4 to 5 minutes. Deglaze with ½ cup lager. Stir to combine. Season with salt and pepper.
To cook the steak: Pat steak dry of any excess marinade. Season with salt and pepper. Add to a preheated grill set over medium-high direct heat. Cook the steak for about 4 minutes per side. Move the steak to the indirect side of the grill to finish cooking to desired internal temperature, between 130 to 140 for medium rare. Remove steak from the grill and allow to rest for at least 5 to 10 minutes before slicing.
For the bread: Melt remaining 4 tablespoons of butter. Stir in 3 minced garlic cloves, ½ teaspoon salt, and ¼ teaspoon black pepper. Brush on both sides of the ciabatta rolls. Toast on the grill or in the oven until golden brown, about 4 minutes.
For serving: Add sliced steak on top of the garlic ciabatta rolls. Add peppers, onions, and mushrooms. Top with a slice of provolone cheese. Place sandwiches, without the top bun, in the oven to melt the cheese or close the lid on the grill.
Drizzle sandwich with balsamic glaze before serving.