This is one incredible sandwich! Flank steak is slathered in mustard, garlic and pepper, grilled to perfection, then topped with an onion marmalade that will bring you to tears! It’s sweet and savory and mouthwatering!
Serves 4 – 6, depending on appetites
- 3 Tbs of Dijon mustard
- 6 cloves of garlic, chopped
- 2 tsp of salt
- 2 heaping Tbs of cracked black pepper
- 1 (1 – 1/2 lb) flank steak
- 2 tsp of canola oil
- 1/3 cup of sugar
- 1/2 tsp of salt
- 3 cups of onions, chopped
- 1/4 cup of orange juice
- 1 Tbs of Bourbon
- 4 – 5 wheat buns (or your choice)
Start by mixing the mustard, garlic, salt and pepper in a small bowl. Rub the flank steak with the mixture on both sides. Let it sit at room temperature while you make the onion jam.For the onions, spray a large heavy skillet with cooking spray, turn the heat to medium/high, add in the canola oil and let it get very hot. Then add in the sugar and the salt, stir until the sugar dissolves and becomes liquid. Then cook for 1-2 more minutes, it will become golden. Add in the onions and cook for 15 – 18 minutes, stirring often.The mixture will become thick and sticky. Next add in the orange juice and the bourbon, cook for 5 minutes or until the liquid absorbs. Turn off the heat and keep warm. If you’d like to make it earlier, simply reheat gently before serving. Time to grill. Place the flank steak over direct heat on your grill, making sure the grate is well oiled. Grill for about 5 minutes per side for medium rare.Let it rest for 10 minutes before cutting. Then cut it across the grain in thin slices.Warm your buns for a few minutes in a 350° oven if you like. Then pile the flank steak on the bottom bun, spoon on some of that heavenly onion jam and put the lid on! Really, really, really good!
Note to cooks: If while making the jam, the liquid sugar becomes hard, that’s ok, it will liquify again.