hardlikearmour's Testing Notes:
Expand Collapsezieker's Notes:
Expand1 Juice of one med-lg lemon (about 3-4 T) Ask a question about this ingredient
1/4 cup white wine or red wine vinegar (more to taste) Ask a question about this ingredient
1/3 cup Extra Virgin Olive oil Ask a question about this ingredient
2 tablespoons finely chopped, fresh oregano, loosely packed Ask a question about this ingredient
1/2 teaspoon finely chopped, fresh thyme (lemon thyme works also) Ask a question about this ingredient
1 teaspoon Kosher salt Ask a question about this ingredient
Fresh cracked black pepper to taste Ask a question about this ingredient
1 teaspoon Anchovy paste (optional) Ask a question about this ingredient
1 splash dry white wine, if using white wine vinegar or red wine, if using red wine vinegar (optional) Ask a question about this ingredient
Put all ingredients in a tight fitting, lidded jar and shake to blend. Adjust salt, pepper, vinegar and oil to taste.
Ask a question about this stepI make this dressing 1-2 days ahead of time so that the flavors meld, and then adjust to taste if necessary (usually a hint more wine!)
Ask a question about this stepRefrigerate if making ahead of time, but make sure to remove and let come to room temperature before using in the sandwiches. (Olive oil congeals in the fridge.)
Ask a question about this step1-2 pound Flank steak (est. 1/4 lb per sandwich, pre-cooked weight) Ask a question about this ingredient
1 head or fresh Romaine lettuce Ask a question about this ingredient
1 med-lg Purple Onion Ask a question about this ingredient
1-2 med-lg fresh Tomaotes Ask a question about this ingredient
1 6-8oz. block of Feta Cheese (I like herbed feta, but plain is good) Ask a question about this ingredient
1 Hothouse/English Cucumber or 2-4 small Asian cucumbers Ask a question about this ingredient
Kalamata olives (pitted are easiest) Ask a question about this ingredient
1-2 loaves of fresh French Bread* or rolls* Ask a question about this ingredient
I like to spend the extra money on grass-fed beef and not marinate, so that the flavor of the beef stands on it's own.Generously salt your flank steak on both sides, cover loosely with a paper towel and let come to room temperature; about 30-40 minutes, if it's been in the refrigerator.
Ask a question about this stepIf cooking on the stove (A&M had a great video of this method!): Lightly oil and heat a cast iron skillet. Pat the meat dry on both sides with paper towels. Sear meat 3-5 minutes on each side, depending on the thickness and your preferred doneness. (I prefer medium, so mine stays in longer.)
Ask a question about this stepIf grilling (gas grill): Pre-heat your grill on high, then turn down to medium when you're ready to put the meat on the grill. Pat the meat dry on both sides. Grill for 3-4 minutes on each side (depending on size and thickness and desired doneness).
Ask a question about this stepRemove meat from pan or grill and let rest for at least 10 minutes before slicing in 1/4" slices. (Always slice against the grain of the meat.)
Ask a question about this stepWhile your meat is resting, prepare the rest of the ingredients: 1. Wash and dry lettuce leaves. 2. Thinly slice onion and tomatoes. 3. Slice cucumbers length-wise into strips the length of your sandwich. 4. Cut olives in half. 5. Cut bread into sandwich-sized lengths and pull out some of the bread from the inside so that you have room for all the toppings.
Ask a question about this stepThe Assembly: this can really be done anyway you want adding or omitting the ingredients to suit your taste. 1. Place pieces of flank steak on the bottom half of the bread. 2. Drizzle with a little dressing. 3. Crumble feta on top of the meat and drizzle with a little more dressing. 4. Broil in the oven for 3-4 minutes. (I put the top of the bread in the oven, face down, for about a minute to warm it up and get the top crisp) 5. Add olives and onions on top. 6. On top half put tomatoes down, then cucumbers and drizzle with a little more dressing. 7. Add the lettuce to hold that all up and gingerly put the 2 halves together.
Ask a question about this stepGarnish with some pepperoncini's if you like, and serve with cold beer.
Ask a question about this step*Don't use whole wheat or multi-grain bread. It just doesn't work. I've also found sour dough bread/rolls don't really taste as good as plain, white, crusty on the outside/fluffy on the inside Italian or French loaves. Skip the baguettes also. Too hard to bite through. — With all those fresh veggies inside, who needs the whole grains anyway!
Ask a question about this stepThanks, Antonia! This is one of those messy sandwiches where the flavors and textures just meld together. And it's so easy to make. Just make sure to have your napkin handy if you're like me and like a lot of dressing on it. :-)
We'll have to make these again soon and have Mr. L grill the flank steak next time. Thanks for the loaner skillet and coming to sample. :-)
I got to sample this sandwich (and by sample I mean, eat a whole one. Before dinner) and it is delicious! One to add to your sandwich arsenal for sure.
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
This one looks soooo good. I could eat a Greek salad every day. I simply cannot wait to try this! ;o)