After months of outdoor barbecuing, grilling moves indoors with this stove-top sandwich. It's piled high with thinly sliced flank steak, charred onions, and melted Gruyere.
Ingredients
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1 small white onion, sliced into ¼-inch rings
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½ cup fresh orange juice (from 2 oranges)
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¼ cup fresh lime juice (from 2 to 4 limes)
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¼ teaspoon ground cumin
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2 garlic cloves, crushed
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1 ½ pounds flank steak, trimmed of excess fat
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Coarse salt and freshly ground pepper, to taste
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2 tablespoons unsalted butter, room temperature
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1 loaf ciabatta (16 inches), split horizontally, halved crosswise
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6 ounces Gruyere cheese, thinly sliced
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1 whole dill pickle, thinly sliced crosswise
Directions
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Combine onion, juices, cumin, and garlic in a shallow dish. Add steak, and let stand, turning once, for 20 minutes.
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Preheat a grill pan to medium-high and oven to 400 degrees. Pat steak dry, and season with salt and pepper. Grill to desired doneness, 5 to 6 minutes per side for medium-rare. Let rest.
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Grill onion for 2 to 3 minutes. Discard marinade.
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Butter bread. Grill, buttered side down, for 2 minutes. Place cheese on bottom halves, and bake in oven until melted.
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Slice steak thinly, against the grain. Top cheese with pickle, steak, onion, and bread. Halve each sandwich, and serve.