Steak Sandwich Recipe
marinated flat iron steak, grilled peppers, onions, mushrooms, mozza, with red wine demi
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Ingredients
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Steak & Marinade
Vegetables
Red Wine Demi-Glace
Assembly
Method
Steak & Marinade
- 1
Marinate steak
Trim any excess fat from the flat iron. In a shallow dish or zip-top bag combine 3 tbs olive oil, 1 tbs red wine vinegar, 1 tbs soy sauce, 2 tsp minced garlic, 1 tsp chopped rosemary, 1 tsp kosher salt and 1 tsp black pepper. Add the steak, turning to coat fully. Marinate at room temperature for 30 minutes or refrigerate for up to 4 hours (bring to room temperature 30 minutes before cooking).
- 2
- 3
Cook steak
Pat the steak dry with paper towels to ensure good sear. Lightly oil the steak or grill grates. Place the steak on the hot surface and sear 3-5 minutes per side depending on thickness and desired doneness: 3-4 min per side for medium-rare (internal temp ~130-135°F / 54-57°C). Use an instant-read thermometer for accuracy. Remove steak to a cutting board and tent loosely with foil; rest 8-10 minutes so juices redistribute.
- 4
Slice steak
When rested, slice the steak thinly across the grain into bite-sized strips (about 1/4-inch thick). Keep warm while you finish vegetables and sauce.
Vegetables
- 5
- 6
Sauté vegetables
Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add the onions and cook 3 minutes until starting to soften. Add the peppers and mushrooms, season with 1 tsp salt and 1/2 tsp black pepper. Cook, stirring occasionally, until vegetables are softened and edges are caramelized, about 6-8 minutes total. If they brown too quickly, reduce heat to medium. Remove from pan and keep warm.
Red Wine Demi-Glace
- 7
Reduce wine
In the same pan used for vegetables (wipe out if burnt), add the finely chopped shallot and sauté over medium heat with 1 tsp olive oil until translucent, about 2 minutes. Pour in 1 cup dry red wine and bring to a rolling simmer. Scrape any browned bits from the pan with a wooden spoon. Reduce the wine by about half until slightly syrupy, approximately 6-8 minutes.
- 8
Add stock and finish
Add 1 cup beef stock and 1 tsp fresh thyme and continue simmering until the sauce reduces to about 1 cup total volume and has a slightly glossy coating, about 8-10 minutes more. Stir in 1/2 tsp brown sugar if the wine is very tannic. Off the heat, whisk in 2 tbs cold cubed unsalted butter one piece at a time to finish and thicken the sauce. Season with 1/4 tsp salt and 1/4 tsp black pepper to taste. Keep warm.
Assembly
- 9
- 10
Build sandwiches
Divide the sliced steak among the 4 rolls. Top each with an even portion of the sautéed peppers, onions and mushrooms. Spoon about 1-2 tbs of the red wine demi over the steak on each sandwich (reserve extra for serving). Place a generous amount of sliced fresh mozzarella on top of the veggies and close the sandwich.
- 11
Melt cheese (optional)
If you want the mozzarella melted, place assembled sandwiches open-faced under a broiler for 1-2 minutes until cheese softens and just begins to bubble, or return to a hot skillet, cover with a lid for 1-2 minutes to steam the cheese.
- 12
Finish and serve
Garnish sandwiches with chopped fresh parsley if desired. Serve immediately with the remaining red wine demi on the side for dipping (approximately 1/4–1/2 cup per 4 sandwiches).