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Red Wine-Braised Flank Steak with Gruyere, Roasted Peppers and Onions

Source of Recipe

Tom Colicchio


List of Ingredients

3 tablespoons vegetable oil
1 pound flank steak
1 medium carrot, cut into large dice
1/2 white onion, cut into large dice
2 garlic cloves, quartered
2 to 3 cups red wine
2 large sprigs fresh thyme
2 teaspoons kosher salt
1 large red onion, sliced crosswise into 3/4-inch wheels
8 tablespoons roasted peppers
2 teaspoons extra-virgin olive oil
1/2 teaspoon sherry vinegar
4 ciabatta rolls
8 slices Gruyère cheese


Recipe

1. Preheat oven to 350°F.

2. Choose a heavy-bottomed ovenproof skillet or Dutch oven that’s large enough for the flank steak to lie flat but is as snug as possible. Add 2 tablespoons of the oil to the skillet over high heat. Once the oil starts to smoke, add the meat and cook for 5 to 7 minutes on each side, until deep brown in color. Remove the meat from the skillet and set the meat aside.

3. Add the carrot and onion to the skillet, followed by the garlic. Sauté the vegetables over medium-high heat until they start to brown but are still firm. Add the red wine—enough to come three-fourths of the way up the side of the meat. Add the thyme and 1 teaspoon of the salt, cover the skillet, and transfer to the oven. Braise the meat for about 2 1/2 hours, until the meat can be pulled apart with a fork. Transfer the meat to a plate to rest and cool.

4. Reserve and strain the pan juices and pour into a saucepan. Over medium-low heat, reduce the juices until thickened (it should coat the back of a spoon). With two forks, separate the meat into chunky strings and roughly cut them crosswise into 2- to 3-inch pieces. Place the meat in the pot with the reduced juices and coat well.

5. Brush the red onion with the remaining 2 tablespoon vegetable oil. In a grill pan or cast-iron skillet over high heat, grill the red onion (without separating into individual rings) until charred on the outside and slightly cooked on the inside. Place a bowl and separate into rings. Add the peppers, olive oil, sherry vinegar, and remaining 2 teaspoons salt and mix well.

6. Slice the ciabatta rolls in half. Place 1 slice of cheese on the bottom and top halves. Arrange the meat on the bottom halves of the rolls and the onions and peppers on the top halves and place all the roll pieces in the 350°F oven. Remove once the cheese is melted. Close the sandwiches, cut into halves, and serve.
my notes
At 350 the wine was almost totally evaporated. I added additional wine and reduced it for the sauce. Maybe 300 degrees and a bit more wine would do the trick