Sometimes you just need a good meat fix.
Flank Steak Sandwiches on Ciabatta
1 1/2 lbs flank steak
ciabatta or similar crusty bread, sliced
sharp white cheddar, sliced roughly
handful of baby arugula
handful of mushrooms
red onion, thinly sliced
1 tablespoon sugar
handful mixed herbs (parsley, thyme, rosemary), chopped
2-3 cloves garlic, minced
salt and pepper
Wrap bread in foil and place into a warm oven to heat while you prepare the rest. Start with the mushrooms. Wipe any dirt off them and slice thinly. Sauté with 1 clove minced garlic in olive oil on medium-high heat. Put them aside onto a plate with a couple paper towels to soak up any extra oil. In the same pan, sauté the onions. (add some fresh olive oil if necessary) After about 1 minute, add the sugar to the onions then continue to cook. This will brown and caramelize the onions for a sweet contrast to the salty-savory-spicy bits of the sandwich.
Next, prepare the steak. Pound it down if it is now evenly sliced, then generously rub in the herbs, garlic, salt and pepper. Pour a bit of olive oil and balsamic over the top. If you have a grill available, by all means, use that! Otherwise, set your broiler to its highest setting and cook (briefly!) on each side. For medium-rare, sear about 3 minutes on each side.
Finally, put the sandwiches together! The bread will be warm and crusty, so smear it with some fresh horseradish, and stack up the cheddar, arugula, steak, mushrooms, and caramelized onions. So, so good. And the leftovers are the best!