Flank Steak Panini’s

Ever since I started cooking after college and experimenting with new recipes about two years ago, this panini has always been at the top of our list of favorite dishes. The recipe is pretty easy, but it took a few tries to get the steak cooked and sliced just right. At the end of the night, no matter which way you slice it, if you like steak, you’ll love this panini.

flank steak panini's. this photo is taken pre-panini press.
flank steak panini's. this photo is taken pre-panini press.

Ingredients
Recipe adapted from Williams & Sonoma
steak marinade

    1 lb. flank steak
    3 garlic cloves, minced
    2 tsp Dijon mustard
    2 T. balsamic vinegar
    2 tsp salt
    1/4 tsp black pepper
    1/8 tsp red pepper flakes
    3 T. olive oil

the rest of the sandwich

    6 oz. brie, sliced thin at room temperature
    1-2 cups arugula
    1 onion, sliced thin
    3 T. butter
    ciabatta or focaccia rolls

Directions
the marinade

    1. In a small bowl, whisk together the garlic, mustard, vinegar, salt, black pepper, red pepper flakes and olive oil.
    2. Transfer the marinade to a ziploc plastic bag and add the flank steak. Remove the air from the bag and seal. Refrigerate for 1 hour.

the rest of the sandwich

    3. While meat is marinading, begin to caramelize onions. Melt 2-3 T. butter in skillet over medium. Add sliced onions. Let onions cook for about 20-25 minutes until onions are a caramel color, translucent and very soft. It will also smell very good in your kitchen! When done, set aside.
    4. Heat olive oil in another skillet over medium-high. Remove steak from bag, shaking off excess marinade. Cook about 7-9 minutes on each side, for medium, or more or less depending on how you like your steak. NOTE: You can also cook the meat on a panini machine.
    5. Transfer the steak to a cutting board and let rest for 3 minutes. Cut the steak into slices 1/8 inch thick and about 1 inch long.
    6. Cut the focaccia or ciabatta into sandwiches. Spread about a spoonful of caramelized onions on each of the bottom halves, then top with the steak, cheese and arugula. Cover each sandwich with one of the remaining halves, place on panini machine and press for 2-4 minutes, or until cheese is melted.

Voila!

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2 Comments Add yours

  1. This is one of my favorite things that Emily makes. And that’s saying something.

  2. Taylor says:

    yum. yum. yum.

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