Flank steak sandwiches
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Extra virgin olive oil |
| 4 | Garlic cloves, sliced | |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Rosemary |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 1 | Flank steak, trimmed (2 lb) | |
| 8 | French rolls | |
Directions
Combine the olive oil, garlic, thyme, oregano, basil, rosemary, salt and pepper in a non-corrosive casserole. Add the flank steak and turn it over once to coat. Cover and refrigerate for at least 4 hours or overnight, turning once.
Grill, broil or sear steak in a hot skillet for about 5 minutes per side, or until desired doneness. Allow the steak to cool to room temperature on a cutting board. Slice meat thinly on a diagonal against the grain. Place slices on French rolls to make sandwiches and top with horseradish slaw (recipe follows). If you make these sandwiches in advance, it's a good idea to wrap them individually in plastic wrap. Submitted By MICHAEL ORCHEKOWSKI On 08-09-95