Flank Steak Sandwiches
with Sage Sea Salt Chips
Mr. Casper loves nothing more than a great sandwich. Except a great pizza. And a great burger. And great wings. Good thing Mrs. Casper is pretty great too!
Flank Steak Sandwich
Flank Steak, about one pound.
2 tbsp Harissa
2 tbsp mustard (we used Aioli Garlic Mustard Sauce)
1/2 cup orange juice
2 bell peppers, any color
1 Vidalia or sweet onion
3 hoagie rolls
1 1/2 c mozzarella cheese
Salt & Pepper
1. Combine marinade ingredients in a large plastic storage bag. Add flank steak, marinate in the fridge up to 2 hours or at room temperature about 30 minutes.
2. If using a grill, prep grill and place peppers (whole) and onion (sliced in half) directly on the grate. Turn peppers until blackened, and remove both peppers and onions to a heat-safe bowl. Place bowl in the fridge to cool, about 30 minutes.
3. Once veggies have cooled enough to handle, remove onion skin and trim ends. Gently peel the skin off of the peppers. Slice the top of the peppers off, and use a spoon to scrape out the seeds. Give all veggies a rough chop, and put in a pan with about 2 tbsp of vegetable oil on low until onions are translucent, about 15 minutes.
4. Remove flank steak from marinade, pat dry, and season generously with salt and pepper.
5. Grill flank steak on high heat, 2-3 minutes per side. Rest for 10 minutes, tented with foil.
6. While the steak is resting, put about 1/2 cup of mozzarella inside of each sliced hoagie roll, and broil until the cheese starts to bubble and brown.
7. Slice steak as thin as you possibly can, against the grain. Pile steak and veggie mix on the cheesy hoagie roll.
Sage Sea Salt Chips
5-6 Russet potatoes
1/4 cup fresh sage (or other fresh herb)
1/2 to full bottle of canola or vegetable oil
Sea salt to taste
1. Slice potatoes very thinly, using either a mandoline or very sharp knife. Soak in ice water in the fridge for 1 hour.
2. After the chips have soaked, remove them to dry paper towels, and blot with more paper towels.
3. Heat oil in a deep pot to 350 degrees.
4. Fry fresh sage, about 10 seconds or until leaves have curled in on themselves a bit. Let drain on a paper towel, then rough chop and mix in a small bowl with some sea salt.
5. Working in small batches, fry dried potato slices about 3 minutes each. If it changes color, it's about done!
6. Remove to a bowl lined with paper towels. Sprinkle sage mixture as each batch comes out and is still hot.
7. Pile them up next to your sandwich!