Ingredients:
For the marinade:
- 3 garlic cloves, minced
- 2 tsp. Dijon mustard
- 2 Tbs. balsamic vinegar
- 2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/8 tsp. red pepper flakes
- 3 Tbs. olive oil
- 1 flank steak, about 1 1/2 lb.
- 1-lb. loaf herbed focaccia
- 1/2 cup caramelized shallots*
- 6 oz. mozzarella cheese, sliced 1/4 inch thick
- 1 cup arugula
- Olive oil for brushing
- Salt and freshly ground black pepper, to taste
- Matchstick Fries for serving
Directions:
To make the marinade, in a small bowl, whisk together the garlic, mustard, vinegar, salt, black pepper, red pepper flakes and olive oil. Transfer the marinade to a sealable plastic bag and add the flank steak. Remove the air from the bag and seal. Refrigerate for 1 hour.
Preheat an electric panini press to 400°F according to the manufacturer's instructions.
Remove the steak from the bag and scrape off the excess marinade. Place the steak on the panini press, close the lid and cook for 5 to 6 minutes for medium-rare, or until done to your liking. Transfer the steak to a cutting board and let rest for 3 minutes. Cut the steak into slices 1/8 inch thick.
Cut the focaccia into quarters, then cut each piece in half horizontally. Lay the pieces, cut side up, on a work surface. Spread 2 Tbs. caramelized shallots on each of the bottom halves, then top with the steak, cheese and arugula. Brush the cut side of the remaining focaccia halves with olive oil and season with salt and black pepper. Cover each sandwich with one of the remaining halves, cut side down. Brush the tops of the sandwiches with olive oil.
Place 2 sandwiches on the panini press, close the lid and cook until the bread is crisp and the cheese is melted, about 2 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining sandwiches.
Cut each sandwich in half diagonally or into 4 triangular finger sandwiches. Serve with matchstick fries. Makes 4 large sandwiches or 16 finger sandwiches.
Williams-Sonoma Kitchen
* Available at Williams-Sonoma stores.
Preheat an electric panini press to 400°F according to the manufacturer's instructions.
Remove the steak from the bag and scrape off the excess marinade. Place the steak on the panini press, close the lid and cook for 5 to 6 minutes for medium-rare, or until done to your liking. Transfer the steak to a cutting board and let rest for 3 minutes. Cut the steak into slices 1/8 inch thick.
Cut the focaccia into quarters, then cut each piece in half horizontally. Lay the pieces, cut side up, on a work surface. Spread 2 Tbs. caramelized shallots on each of the bottom halves, then top with the steak, cheese and arugula. Brush the cut side of the remaining focaccia halves with olive oil and season with salt and black pepper. Cover each sandwich with one of the remaining halves, cut side down. Brush the tops of the sandwiches with olive oil.
Place 2 sandwiches on the panini press, close the lid and cook until the bread is crisp and the cheese is melted, about 2 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining sandwiches.
Cut each sandwich in half diagonally or into 4 triangular finger sandwiches. Serve with matchstick fries. Makes 4 large sandwiches or 16 finger sandwiches.
Williams-Sonoma Kitchen
* Available at Williams-Sonoma stores.
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