Cocoa-Rubbed Flank Steak Sandwiches

pairs with Woodhall Pinot Noir

Makes 6 sandwiches

 

Sauce:

½ c mascarpone cheese

2 tablespoons prepared horseradish, well drained

2 tablespoons ketchup

½ teaspoon salt

  • Mix, then cover and keep chilled until ready to use.

Meat:

2-pound flank steak- allow to come to room temperature for 30 minutes before grilling.

  • Prepare grill or grill pan to medium high heat.

Rub:

1 tablespoon unsweetened cocoa powder

1 tablespoon ground dark-roast coffee

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

  • Mix dry ingredients and rum on both sides of the steak
  • Sprinkle with olive oil to help the spices to stick
  • Grill steak for about 6 minutes per side (125 degrees in thickest part); let rest at least 10 minutes.

Assembly:

Cut 6 ciabatta rolls in half, lengthwise, then grill on cut-side until golden. Spread the rolls with mascarpone spread. Slice the steak thinly then pile on rolls.

Photo by Elizabeth Newman

Photos by lilluna.com
2018-03-30T14:14:49+00:00