1 flank steak
2 cups plus 2 Tbsps Newman's Own® Balsamic Vinaigrette Dressing (Regular or Light), divided
1/4 cup soy sauce
1 tsp toasted sesame oil
2 cloves garlic, finely minced
1 shallot, finely minced
1/4 tsp red pepper flakes
4 crusty French bread rolls
4 slices provolone cheese
1 jar roasted red peppers
2 cups quartered cremini or white button mushrooms
Salt and pepper
1/2 cup mayonnaise
1 Tbsp horseradish (mild or hot depending upon preference)
2 hours to 24 hours ahead: In a freezer-sized plastic bag, marinate the flank steak with the salad dressing, soy sauce, sesame oil, garlic, shallot, and red pepper flakes. Turn the bag periodically to ensure even coverage.
Preheat the broiler to high. Remove the steak from the bag and pat with paper towels to remove excess moisture. Place the steak on a broiler pan at least 8 inches from the elements and broil on high for 5 minutes. Turn the steak and broil on high for another 5 to 7 minutes, or until the steak is done to Medium Rare. Remove the steak and set on a cutting board to rest for 10 minutes.
Heat the olive oil in a sauté pan and add the quartered mushrooms. Season with salt and pepper and sauté until soft and slightly golden brown. Add 2 tablespoons vinaigrette. Sauté for 1 more minute, remove from heat.
Thinly slice the steak on the bias. Slice the bread lengthwise and arrange the steak, red peppers, mushrooms, and cheese on the bread. Place under the broiler and broil until the cheese is melted and golden brown. Serve with horseradish mayo and enjoy.
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