Mediterranean Flank Steak Sandwich
Source of Recipe
Weber's Art of the Grill
Recipe Introduction
An inexpensive cut of meat from the belly, flank steak has a broad surface area that picks up a great deal of flavor as it sizzles on the cooking grate. If you slice flank steak thinly against the grain, you cut many of its fibers, making it tender enough for sandwiches.
Direct/Medium Heat
List of Ingredients
For the Sauce:
1 cup plain yogurt, nonfat if desired
1/2 cup peeled, seeded, and finely diced cucumber
2 tablespoons finely chopped fresh basil
1/2 teaspoon garlic salt
1/8 teaspoon cayenne pepper
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For the Steak:
2 large red onions, cut crosswise into 1/2-inch thick slices
3 tablespoons olive oil
2 teaspoons garlic salt
2 teaspoons dried oregano
1/4 teaspoon freshly ground pepper
1 beef flank steak, about 1 1/2 pounds
4 pita bread pockets
4 plum tomatoes, cut crosswise into 1/4 inch thick slices
4 large leaves lettuce
Recipe
To make sauce:
In a small bowl, mix together the yogurt, cucumber, basil, garlic salt, and cayenne pepper. Cover and refrigerate until ready to use. Bring to room temperature before serving.
* * *
1. Lightly brush both sides of the onion slices with about 1 1/2 tablespoons of the olive oil. Grill them directly over medium heat, turning once, until tender, 12 to 14 minutes total.
2. In a small bowl, combine the garlic salt, oregano, and pepper with the remaining 1 1/2 tablespoons olive oil. Spread this mixture evenly over both sides of the flank steak. Grill the flank steak directly over medium heat, turning once, until cooked to desired doneness, 10 to 11 minutes for rare or 12 to 14 minutes for medium-rare. Grilling the steak longer will dry out the meat.
3. Remove the flank steak from the grill and allow it to rest for 2 to 3 minutes. Then thinly slice it on the diagonal across the grain. Fill each pita bread pocket with steak, onions, tomatoes, and lettuce. Drizzle some sauce inside. Serve warm or at room temperature.
Yield: 4 servings
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