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

Name: Flank steak grilled cheese with arugula, spicy mayo and raclette cheese
Prep time: 25 min
Cook time: 20 min
Yield: 2
Cuisine: Québécoise
Ingredients: 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; 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; 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 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!

Cook mode

Add to favorites

Ads

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!

Ads

To help you make this recipe

Ads