The Ultimate Flank-Steak Sandwich
- Let the meat marinate for 24 hours and then take it out of the fridge.
- A good start is to light the grill.
- Once it's hot, clean the grill.
- Prepare a French roll by cutting it in half, and brushing olive oil on it
- When the grill is hot, place the steak on it and set the timer for 4:00 for rare
- When the timer goes off, flip the steakand reset the timer
- During these minutes, prepare a place for the steak to rest. I use an upside down plate on a cutting board.
- When the timer goes off, take the steak off and place in the resting spot for ten minutes
- Place the buns on the grill and watch them carefully. They will go from yellow to black in a hearbeat. Remove them before that happens.
- Prepare some fixings and prep them
- Get your condiments out
- Slice your flank steak diagonally with thin cuts
- Construct your sandwich keeping careful care to put mayo on the bottom -- this insulates the bread from the juice of the meat. Put the lettuce on the top -- this insulates the bread from the juice of the tomato. This is an art and a science. Don't fuck it up.
- Place the sandwich and the condiments on a plate
- Serve, and eat!
-Ehud