Quick – enjoy this delicious grilled steak sandwich before you have to shovel to find your barbecue (ugh!). Serve open-faced for an easy variation on the French bistro classic: Bavette à l’échalote.
| 1 cup (250 mL) |
red wine |
| 1 |
shallot, minced |
| 2 |
cloves garlic, minced |
| ½ tsp (2 mL) |
dried thyme |
| 1 |
bay leaf |
| 1-½ lb (750 g) |
Beef Flank Marinating Steak |
| |
Salt and pepper |
| 2 |
French baguettes (14 inches/35 cm long) |
| ½ cup (125 mL) |
Dijon mustard |
| 4 oz (125 g) |
Brie cheese, thinly sliced |
| ¼ cup (50 mL) |
broken walnut pieces (optional) |
- Combine red wine, shallot, garlic, thyme and bay leaf in large sealable freezer bag. Pierce steak numerous times with fork. Add to bag; seal and marinate for 15 minutes
- Remove steak from bag, reserving marinade. Pat steak dry and season. Cook on lightly oiled grill over medium-high heat, for 5 to 6 minutes per side for medium-rare doneness. Remove from heat; let stand for 10 minutes. Meanwhile, bring reserved marinade to a boil; cook for 5 minutes. Discard bay leaf.
- Slice steak as thinly as possible on 45-degree angle. Cut each baguette in half lengthwise; cut halves in half. Spread with mustard; top with sliced steak and cheese. Grill baguettes just until cheese melts. Sprinkle with walnuts (if using). Serve immediately with hot marinade as dipping sauce.