Sliced Steak & Mushroom Sandwiches

By rossboys

Ingredients

• EVOO, for drizzling
• 4 tablespoons butter
• 1 pound cremini mushrooms, sliced
• Sea salt and pepper
• 2 shallots, finely chopped
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup marsala or dry sherry
• 1 cup beef stock
• 1 1/2 pounds flank steak, at room temperature
• 4 ciabatta rolls, split
• 2 large cloves garlic, halved

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

1. Preheat a cast-iron skillet, griddle or grill pan over medium-high heat. In a large skillet, heat a drizzle of EVOO over medium-high heat. Add the butter and melt until foaming. Add the mushrooms and cook until browned, about 10 minutes; season with sea salt and pepper. Stir in the shallots and thyme for 2 minutes. Stir in the marsala (or sherry) and cook until almost evaporated, about 5 minutes. Stir in the beef stock and keep at a low simmer.
2. Meanwhile,preheat the broiler and drizzle the steak with EVOO. Cook on the preheated skillet, turning once, for 12 minutes for medium-rare. Season the meat with sea salt and pepper and let rest for a few minutes. Thinly slice the meat against the grain.
3. Toast the cut sides of the split rolls under a hot broiler until deep golden. Rub with the halved garlic, then drizzle with EVOO. Layer the meat and mushrooms on the roll bottoms and cover with the roll tops.