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Grilled Flank Steak Sandwich
Ingredients
Dry Rub
1/4 cup garlic granules
1/4 cup chipotle powder
1 Tbsp chili powder
1 Tbsp ground black peppercorn
1/4 cup smoked paprika
Sandwich
1-lb Flank steak
8 slices ciabatta bread
4 Tbsp Tomato Jam
2 cups baby arugula
2 roasted bell peppers, cut in half
Tomato Jam
1/8 tsp cumin seed
1/8 tsp mustard seeds
1/8 tsp olive oil
1/2 tsp diced yellow onion
1/8 tsp minced garlic
1/8 tsp smoked paprika
2 cups diced tomatoes
1 Tbsp champagne vinegar
1/8 tsp salt
1/8 tsp sugar
1/8 tsp ground black peppercorn
1 lemon peel
Instructions
- Mix the Dry Rub spices together and rub on the flank steak. Let sit for 4 to 12 hours.
- Simmer the Tomato Jam ingredients until a jam consistency is reached (2 to 3 hours). Stir frequently.
- Grill or sear the rubbed flank steak.
- Toast the bread. Spread the jam on one side. Finely slice the grilled Flank Steak and place it on the jam. Add the bell pepper and arugula.
From Our Chef
“This dish is a healthy way for meat-lovers to enjoy a beef sandwich without spiking their cholesterol. Technically not a steak at all, this is a popular cut of beef that comes from the cow's belly muscles. The meat is flavorful, but very lean and contains almost zero fat. Made with a mix of spice that brings a nice heat to the sandwich, the taste is balanced with the sweetness of jam and bell peppers.” –Julien Ardouin, Canyon Ranch Chef, Lenox.
Nutrition
| Calories | 432 |
| Protein | 32 g |
| Sodium | 586 mg |
| Carbohydrates | 54 g |
| Fat | 11 g |
| Fiber | 12 g |
| Servings | 4 |