Flank Steak Grilled Cheese Sandwiches with Spicy Mayo - Canadian Beef | Canada Beef

Flank Steak Grilled Cheese Sandwiches with Spicy Mayo

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Flank Steak Grilled Cheese Sandwiches with Spicy Mayo

  • Prep Time: 25
  • Marinating Time: 72
  • Cook Time: 15
  • Total Time: 112
  • Serving: 2

Ingredients

Steak
2 tbsp (30 mL) EACH sweet smoked paprika, garlic powder and dried oregano leaves


1 tbsp (15 mL) EACH dried thyme leaves, onion powder and salt


1 tsp (5 mL) fresh ground pepper


1 lb (500 g) Beef Flank Marinating Steak


Olive oil


Spicy Mayonnaise
¼ cup (60 mL) mayonnaise


1 tbsp (15 mL) liquid honey


¼ tsp (1 mL) chipotle powder


Juice of ½ lime


Salt and fresh ground pepper


Sandwiches
4 slices bread, preferably from a large Belgian country-style loaf


4 oz (125 g) Raclette de Portneuf or any other firm raclette cheese, thinly sliced


4 oz (125 g) Cantonnier St-Raymond or any other firm raclette cheese, thinly sliced


1 cup (250 mL) baby arugula (approx)


¼ cup (60 mL) butter

Directions

1. Steak: Combine smoked paprika, garlic powder, oregano, thyme, onion powder, salt and pepper in a small bowl. Measure ¼ cup (60 mL) for the steak and store remaining in an airtight container for up to 3 months.

2. Pat steak dry and place in a large dish. Sprinkle with spice mixture, rubbing all over to coat. Drizzle generously with olive oil and massage to coat well. Cover and refrigerate for 3 hours.

3. Spicy Mayonnaise: Meanwhile, combine mayonnaise, honey, chipotle powder and lime juice in a bowl; season with salt and pepper to taste. Cover and refrigerate until using.

4. Remove steak from dish; pat dry with paper towel. Heat a cast-iron grill pan or skillet over medium-high heat. Drizzle pan with oil and add steak. Cook for 6 to 8 minutes, turning twice or more, until a digital instant-read thermometer inserted sideways into steak reads 145°F (63°C) for medium-rare at the least (or 160°F/71°C for medium or 170°F/77°C for well-done). Transfer to a cutting board and let rest for 5 minutes.

5. Sandwiches: Spread one side of each slice of bread generously with Spicy Mayonnaise. Arrange half the slices of cheese on top of 2 of the bread slices. Cut steak into thin slices across the grain. Divide steak slices evenly on top of cheese. Top with arugula to taste and remaining cheese. Sandwich with remaining bread slices.

6. Melt half the butter over low heat in a large skillet. Cook sandwiches on one side for 4 to 5 minutes or until the bread is golden brown. Melt remaining butter in pan, flip the sandwiches and cook for 4 to 5 minutes or until the bread is golden brown and the cheese is melted. Cut in half to serve.