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INGREDIENTS
| 1 cup |
|
250 mL |
|
red wine |
| 1 |
|
1 |
|
shallot, minced |
| 2 |
|
2 |
|
garlic cloves, crushed |
| 1 |
|
1 |
|
sprig of fresh thyme (or ½ tsp/2 mL dried) |
| 1 |
|
1 |
|
bay leaf |
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Salt and fresh ground pepper to taste |
| 1 ½ lb |
|
750 g |
|
Flank Marinating Steak |
| 2 |
|
2 |
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French baguettes (14 inches/35 cm long), cut in half lengthwise |
| ½ cup |
|
125 mL |
|
Dijon mustard |
| 4 oz |
|
115 g |
|
Brie cheese, thinly sliced |
| ¼ cup |
|
50 mL |
|
broken walnut pieces, optional |
PREPARATION TIME: 20 minutes
COOKING TIME: 12-15 minutes
MARINATING TIME: 12 hours
DIRECTIONS
To prepare marinade: Combine red wine, shallot, garlic, thyme, bay leaf, salt and pepper in large resealable freezer bag. Pierce steak numerous times with fork. Add steak to bag; seal tightly and refrigerate for 12 hours.
Remove steak from bag and reserve marinade. Pat steak dry; place on preheated greased grill and sear on both sides. Reduce heat to medium; close lid and cook steak, turning once, for about 5-6 minutes per side (best cooked only to medium). Remove steak from heat; let sit for 10 minutes. Meanwhile, boil reserved marinade for 5-7 minutes; discard thyme sprig and bay leaf. For optimum tenderness, slice steak as thinly as possible, on a 45-degree angle to the cutting board.
To make sandwiches, cut baguette halves in half and spread with mustard, top with sliced steak and cheese. Grill baguettes just until cheese melts. Sprinkle with walnut pieces, if desired. Serve immediately with heated marinade and grilled tomatoes and pommes frites, if desired.
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NUMBER OF SERVINGS: 8 SERVINGS
NUTRITION INFORMATION PER SERVING
| 411 Calories |
|
14 g Fat |
| 30 g Protein |
|
38 g Carbohydrates |
|
An excellent source of Iron (26 % RDI)
and Zinc (60 % RDI)
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