Flank Steak, Caramelized Onion and Cambozola on Baguette

A slightly stale baguette, some open red wine and a piece of Cambozola cheese inspired this Sunday night dinner.

I used half the baguette for the sandwhiches and turned the rest into crackers by thinly slicing them, and drying them in a low oven....perfect for serving with cheese.

I used the wine to marinade the flank steak, adding in some rosemary, fennel seeds and fresh garlic. I chopped the rest of my fresh rosemary and added it with lots of fresh ground pepper to the mayonnaise.

Toasting the baguette refreshed it, the mayonnaise and caramelized onions and peppers added some extra moisture...pretty hard to tell it wasn't fresh!

For the marinade, combine the following, and pour into a resealable plastic bag:

1/2 cup red wine
1/4 cup olive oil
1 teaspoon Dijon mustard
1 tablespoon chopped fresh rosemary
1 tablespoon roughly chopped fresh garlic
1/2 teaspoon crushed fennel seeds
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Add the meat:

12 ounce flank steak

Remove as much air as possible, and place in the fridge for 6 - 8 hours.

Caramelize 1 thinly sliced onion in a bit of olive oil.

Add:

1 sweet red pepper, thinly sliced

Cook until the pepper starts to soften. Season to taste with salt and pepper. Set aside until needed.

To make the mayonnaise, combine:

1 cup mayonnaise
1 tablespoon chopped fresh rosemary
1 - 2 teaspoons freshly ground black pepper






Turn the oven on to 350F. Slice half a baguette into two pieces, and then cut each horizontally and place on a baking sheet.

Spread each piece of bread with the rosemary-black pepper mayonnaise.

Divide the onions and red peppers between the four pieces of baguette.

Top this with thinly sliced Cambozola cheese, and place into the oven to heat the bread, onions and peppers and to melt the cheese.

Cook the flank steak, using the marinade to baste it as it cooks.

Remove from the heat and allow the meat to rest for 5 - 10 minutes before thinly slicing it.






To finish off the assembly of the warm sandwhich, add some shredded lettuce to the bread, and then add the thinly sliced flank steak. Serve with plenty of napkins.....

• Fresh bread would be even better for this sandwhich, but by spreading slightly stale bread with mayonnaise and heating it you can't tell the difference as the bread becomes crunchy on the outside and soft on the inside.
• Flavour the mayonnaise to your liking by adjusting the black pepper. I used just over 1 teaspoon for mine. 
• Use different herbs if you wish...basil, parsley, chives, tarragon.
• Instead of flank steak try hanger steak, ribeye steak or chicken breast. The marinade can also be used on chunks of beef, chicken or pork to make kebabs.
• No added oil is needed when cooking the flank steak, as there is enough in the marinade.
• Consider cooking the steak in the same pan that the onions and peppers were cooked, for added flavour. It can also be grilled.
• The cheese can be added at the end with the steak, and left to melt slightly from the heat of the meat.
• Any cheese can be used...cheddar, swiss, soft goat cheese, blue cheese.
• Arugula or baby spinach can be substituted for the shredded lettuce.