Prep Time: 10 minutes
Cook Time: 20 minutes
Yields: 12 servings
Difficulty Level: Advanced
Ingredients
Steak and Marinade:
- 3/4 cup vegetable oil
- 1/4 cup red wine vinegar
- 1/4 cup prepared chili sauce
- 2 tsp Worcestershire sauce
- 1/2 tsp salt
- 2 tbsp fresh lemon juice
- 2 tsp seasoned salt
- 3 cloves garlic, minced
- 4 1/2 lbs. beef flank steak
Cheese Bread:
- 1 stick (1/2 cup) butter, softened
- 4 cloves garlic, minced
- 2 loaves French bread, split lengthwise
- 4 cups (16oz) Buholzer Brothers® Muenster Cheese, shredded
Directions
- In a bowl, combine first 8 ingredients for marinade. Place steak in a non-metal baking dish; pour marinade over steak. Cover and marinate overnight in refrigerator, turning occasionally. Let steak come to room temperature before grilling. Remove steak from marinade; drain off excess.
- Combine butter and garlic; spread on cut bread. Sprinkle each half with 1 cup cheese. Cut 2 sheets of heavy foil to wrap 2 sandwich halves and spray each sheet with cooking spray. Wrap halves, loosely, side by side in foil, 2 halves per packet.
- Set oven to broil. Place steak in broiler pan, 2-3 inches from top of oven. Broil 6 minutes each side. Remove steak, rest 10 minutes. Put bread in oven on middle rack. Broil 8 minutes or until cheese melts.
- Slice steak thinly, across the grain. Remove bread. Top grilled bread with sliced beef, serving open-face. Cut each loaf into 6 pieces. Serve immediately.
Optional: garnish with cheese.
Compliments of the WMMB.