Ingredients
Scale
Steak Marinade
- 1 lb lean flank stank
- 1/4 cup balsamic vinegar (good quality)
- 1/4 cup red wine (I used cabernet)
- 2 garlic cloves, minced
- 3 Tbsp extra virgin olive oil
- 1 tsp seas salt + black pepper to taste
- Seasoning of choice (I used a bbq coffee rub from trader joe’s)
Grilled Cheese Toast
- 1 loaf of your favorite baguette or bread, sliced*
- 1 Tbsp extra virgin olive oil
- 1.5 cup raspberries
- 1/2 cup aged cheddar cheese
- 1/2 cup mozzarella cheese
- 1–2 Tbsp balsamic vinegar (for drizzling on top)
Instructions
- Place your steak in a large baking dish and cut a few slits into it. Whisk together your marinating ingredients (balsamic, red wine, garlic, olive oil, sea salt, pepper and seasoning) and pour over your steak. Cover and place in the fridge to marinate for at least three hours. I allowed mine to marinate overnight, so it is probably best to plan ahead to make cooking day easier!
- Preheat oven to broil. Place the oven rack as close to the broiler as possible and broil the steak on each side for 5 minutes. Alternatively you can grill or pan fry the steak to your liking. Allow the steak to rest for 10 minutes.
- Place your sliced bread (I used about 5 large slices) on a baking sheet. Drizzle olive oil over each slice then bake in the oven until toasted for about 5 minutes. Add shredded mozzarella and aged cheddar over the slices and broil about 2 more minutes until cheese is melted.
- You can roast your raspberries at the same time your bread is toasting. Lay them spread out on a baking dish and place in the oven at the same time you put in your toast. You can drizzle a little balsamic or maple syrup over the raspberries and toss if you want an them extra sweet. Roast the berries for about 10-15 minutes then remove. .
- Assemble the open faced grilled cheese sandwiches by slicing the steak into thin strips. Place a serving over each cheese-toast then top with a serving of roasted berries. Drizzle each with balsamic vinegar or glaze and serve immediately!
Notes
I used about large slices of bread from a fresh loaf. The amount of slices you use will depend on the size of each slice!
Makes about 5 open face sandwiches, depending on bread used.