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


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



  • 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!