Recipe by: Mark Anderson and Ryan Fey - Grill Dads for La Brea Bakery
Ingredients
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1 pound flank steak, trimmed
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1 Tablespoon The Grill Dad’s Salt Pepper + Chocolate Chile seasoning
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1 large head garlic, peeled, about 20 cloves
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½ cup olive oil
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Neutral oil for brushing
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Kosher salt, for seasoning
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1 large lime, juiced, about 3 Tablespoons
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½ cup freshly squeeze orange juice
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1 (4-ounce stick) salted butter, melted and cooled
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3 Tablespoons grapefruit juice
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Black pepper, for seasoning
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5 sprigs fresh oregano
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4 ounces thinly sliced proveletta cheese
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1 cup spring greens mix or arugula
Preparation
- Season the flank steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set the meat aside while you prepare the grill.
- Heat a gas or charcoal grill for medium-high direct heat.
- While the grill is heating, you can roast the garlic for the mojo de ajo. Combine the garlic cloves and olive oil in a small heat proof skillet. Season with a generous pinch of kosher salt. Set inside the grill and cook with the grill closed for 20 to 25 minutes or until the garlic is tender and lightly golden. Remove from the grill and cool for 10 minutes.
- Strain the garlic from the oil into a blender carafe. Add the lime, orange, and grapefruit juice, oregano, a pinch of kosher salt and a few grinds of black pepper. Blend until smooth. Move the mixture to a bowl and then slowly whisk in the garlic oil until the mixture thickens slightly.
- Grill the flank steaks over direct heat for 3 to 4 minutes per side. Cook until they hit an internal temp of 128º for medium-rare. Remove the steaks from the grill and rest for 5 minutes. Add the provoletta slices to the still oily skillet - from the garlic - and cook for 4 to 5 minutes while you slice and toast the bread.
- Slice the La Brea Bakery Take-and-Bake French Baguette in half lengthwise. Brush the bread with a neutral oil and grill over direct heat for 30 to 45 seconds, or until charred and crisp. Remove the cheese from the grill when it has completely melted and begins to slightly brown along the edges.
- Thinly slice the flank steak against the grain into very thin slices. Check the steak for seasoning and add flaky salt as needed.
- Build the sandwich by piling spring mix onto the bottom piece of bread, layer on the steak slices, pouring on the mojo de ajo sauce. Drizzle more of the mojo sauce onto the top slice of bread. Move the hot cheese to top the steak and top with the top bread pieces. Slice the baguette into 4 to 6 pieces and serve.
