Equipment
* optional
Ingredients
Steak & Marinade
- 300 g flank steak, trimmed
- 20 ml olive oil
- 10 ml balsamic vinegar
- 1 tsp fresh rosemary, finely minced
- 1 g smoked paprika
- 2 g garlic powder
- 3 g salt
- 2 g black pepper
Assembly
- 2 ciabatta rolls, split horizontally
- 40 g sun-dried tomato pesto
- 60 g roasted red peppers, drained and patted dry
- 1 avocado, ripe
- 50 g gorgonzola cheese, crumbled
- 15 g unsalted butter, softened
Nutrition (per serving)
Method
In a small bowl, whisk together olive oil, balsamic vinegar, rosemary, smoked paprika, garlic powder, salt, and pepper. Rub the mixture thoroughly over the flank steak and let marinate for at least 15 minutes at room temperature.
Heat a cast iron skillet over high heat. Sear the flank steak for 3-4 minutes per side for medium-rare (internal temp of 54°C/130°F). Transfer to a cutting board and let rest for 8 minutes.
Once rested, slice the steak very thinly against the grain. Mash the avocado in a small bowl with a pinch of salt and a squeeze of lime or lemon if desired.
Spread the sun-dried tomato pesto on the bottom half of the rolls. Layer the sliced steak, roasted red peppers, mashed avocado, and gorgonzola crumbles. Close the sandwiches.
Brush the outside of the ciabatta with softened butter. Place in a preheated panini press or skillet. If using a skillet, press down with a heavy weight.
Chef's Notes
- Flank steak can be tough if overcooked; aim for medium-rare to medium for the best texture in a sandwich.
- The switch from basil to sun-dried tomato pesto provides a punchy, savory backbone that stands up to the beef better than the herbal basil version.
- Gorgonzola adds a creamy, sharp element that melts slightly differently than feta, creating a more decadent mouthfeel.
Storage
Refrigerator: 1 day — Best eaten immediately. If storing, keep components separate.
Reheating: Reheat steak separately if unassembled; if assembled, use a toaster oven at 350°F.
