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Prep Time: 720 Minutes Cook Time: 30 Minutes |
Ready In: 750 Minutes Servings: 2 |
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Inspired by a menu item at Rigoletto Italian Bakery & Cafe, these sandwiches are piles of paper-thin marinated steak, Provolone, caramelized onions and wilted spinach all on a porous roll to sop up the juices. Ingredients:
1 cup marsala wine |
1/4 cup olive oil |
1 lemon, juice and zest of |
3 garlic cloves, crushed |
1 tablespoon fresh thyme leave |
1 tablespoon dried parsley |
1 teaspoon mustard powder |
2 tablespoons minced onions |
1 teaspoon fresh coarse ground black pepper |
1 1/4 lbs flank steaks or 1 1/4 lbs chuck steaks, shaved |
2 tablespoons butter |
2 sweet onions, thinly sliced |
5 ounces baby spinach or 5 ounces arugula |
salt and pepper |
4 ounces sliced provolone cheese |
2 garlic cloves, halved |
4 ciabatta buns or 4 focaccia buns, halved and toasted |
Directions:
1. Mix wine through coarse pepper in a large, non-reactive shallow pan.
2. Add shaved steak and stir to coat. Place in the refrigerator for 8-12 hours. Remove from the marinade and pat dry.
3. Strain marinade into a saucepan and bring to a boil. Cook five minutes, set aside.
4. In a large, deep skillet over medium-low heat, melt the butter.
5. Add the onions and cook, stirring occasionally, until they are a rich golden colour – about 15 minutes. Remove from the pan, reserving the liquid, and set aside.
6. Return the pan to the stove, raise the heat to medium-high and add the steak.
7. Cook, stirring, until halfway done, then add the onions, baby spinach and 1/4 cup of the boiled marinade.
8. Stir well, cover and cook until spinach is wilted.
9. Add 2 tbsp more marinade, then top with a layer of the sliced Provolone. Cook until cheese is thoroughly melted. Remove from heat.
10. Rub each cut side of each toasted bun half with the cut garlic cloves.
11. Spoon 1/4 of the pan mixture onto one half of each bun and press down well.
12. If desired, serve boiled marinade alongside for dipping.
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