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Red Wine-Braised Flank Steak with Roasted Peppers, Onions & Gruyere Panini
PaniniHappy wants to cook this
"I cannot begin to describe how intoxicating the house smelled all day long. The lean flank steak is seared on the stovetop and then braised in the oven for two-and-a-half hours in red wine, thyme, garlic and other aromatics. The result is succulent, flavorful meat with a pleasingly crisp exterior. It pairs rather well with the acidity of the grilled red onions and roasted red bell peppers. And, of course, Gruyère loves beef. Good things, indeed, come to those who wait." - PaniniHappy
4
American
- 3 tablespoons vegetable oil
- 1 lb. flank steak
- 1 medium carrot, cut into large dice
- 1/2 white onion, cut into large dice
- 2 garlic cloves, quartered
- 2 to 3 cups red wine
- 2 large sprigs fresh thyme
- 2 teaspoons kosher salt
- 1 large red onion, sliced crosswise into 3/4-inch wheels
- 8 tablespoons roasted red peppers
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon sherry vinegar
- 4 ciabatta rolls
- 8 slices Gruyère cheese
Steak
