Steak Sandwich (the best)

Steak Sandwich

I made some terrific steak sandwiches while watching some playoff football. Check out more after the jump.

The recipe is adapted and modified from Bon Appetit magazine

A nice chunk of London Broil
balsamic vinegar
2 teaspoons dry mustard, divided
1 tablespoon dark brown sugar
plum tomatoes
watercress
onion, very thinly sliced
Roll, baguette or any strong bread you like

• Depending on the size of your meat, mix together the balsamic, dark brown sugar and mustard accordingly.
• Set aside some marinade to use as a salad dressing later.
• The marinade should cover the meat.
• You want to marinade it for about 4 hours in a pan that just fits the meat.
• Cook the meat how you like it (rare, medium, etc.) on a grill or in a cast iron skillet. **I should note that when I cooked mine I charred it very well. Because I have a great, sharp knife, I was able to slice the meat very thin. It added a lovely texture to the sandwich. However if the slices were thick(er) I don’t think it would have worked.**
• Let the meat sit after cooking for 5-10 minutes.
• Slice onion and tomato thinly and clean up watercress..
• Give a quick marinade to the vegetables in a bowl.
• Slice a couple of pieces of bread.
• Slice meat (thinly).
• Combine everything together.

Marinade

On the Skillet

Getting close...

Watercress, onion and tomato

Veg marinade...

Finished product