Flank steak grilled cheese with arugula, spicy mayo and raclette cheese

Preparation 25 min
Refrigeration 3 h
Cooking 20 min
Servings 2
Freezing I do not suggest

My mother often cooked us grilled cheese for quick dinners and I always loved it. We weren’t very wealthy so we rarely had good prime cuts of beef to go in our meals. I still remember that she served us canned asparagus to accompany this dish! To honour my childhood dinners, I offer you a grilled cheese that is out of the ordinary!

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Dry marinade

450 g flank steak
2 tablespoons (30 ml) smoked paprika
2 tablespoons (30 ml) garlic powder
2 tablespoons (30 ml) dried oregano
1 tablespoon (15 ml) dried thyme
1 tablespoon (15 ml) onion powder
1 tablespoon (15 ml) salt
1 teaspoon (5 ml) ground pepper

Spicy mayonnaise

1/4 cup (60 ml) mayonnaise
1 tablespoon (30 ml) honey
1/4 teaspoon (1.25 ml) chipotle pepper powder
Juice of 1/2 lime
Salt and pepper from the mill

Ingredients for the sandwich

4 slices of bread from a large Belgian loaf
125 g Raclette de Portneuf cheese, sliced
125 g Cantonnier St-Raymond cheese, sliced
About 1 cup (250 ml) baby arugula
1/4 cup (60 ml) butter

Preparation

In a bowl, with the exception of the flank steak, put the ingredients for the dry marinade and mix.
Put the flank steak in a large airtight dish, sprinkle generously with dry marinade, pour a good drizzle of olive oil and massage to coat well. Close the dish and refrigerate for 3 hours. Remove the flank steak from the fridge 30 minutes before cooking.
In a bowl, put the ingredients for the mayonnaise, season with salt and pepper and mix. Reserve in the fridge.
In a ridged cast-iron skillet over medium-high heat, pour a thin drizzle of olive oil and add the flank steaks. Cook 3 to 4 minutes per side or until desired doneness. Place on a plate, cover tightly with aluminum foil and let rest for 5 minutes before thinly slicing.
On the bottom buns, spread a good amount of sauce and put half the slices of cheese. Divide the steak slices, add the arugula and the rest of the cheese. Spread a good amount of sauce on the top buns and close.
In a large skillet over low heat, melt half the butter and add the sandwiches. Cook for 4 to 5 minutes or until the bread is golden brown. Melt the rest of the butter, flip the grilled cheese and continue cooking for 4 to 5 minutes or until the bread is golden brown and the cheese is melted. Cut in half and serve!

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To help you make this recipe

Our sommeliers suggest

WOLFBERGER W3 RIESLING MUSCAT PINOT GRIS

Alsace, France

With the spicy notes coming from the mayo, this blend from Alsace will shine. Perfumed, fruity and floral, this charming wine will please everyone. See the product

SAISON RAKAU, 6%

LE CASTOR

This Saison beer, with New Zealand hops, offers aromas of citrus, white grape and honey. Those aromas will harmonize with the cheese of the recipe, with a dry aftertaste that will cut into the fat of the beef . See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!