Mitchell Delicatessen’s Asian Flank Steak Sandwich: A Culinary Revelation

My first taste of Mitchell Delicatessen’s Asian Flank Steak Sandwich was a revelation. I was in Nashville for a food conference, and a local chef friend insisted I try this sandwich, available only on Mondays. The combination of tender, flavorful steak, bright, crunchy giardiniera, and the satisfying chew of the ciabatta roll created an explosion of textures and tastes that I haven’t forgotten. It was a sandwich that redefined my expectations, showcasing how bold, global flavors can elevate a simple concept to something truly extraordinary. Now, I am excited to share this recipe with you!

Recipe Overview

• Prep Time: 48 hours 15 minutes
• Cook Time: Varies based on grilling preference
• Total Time: 48 hours 15 minutes + Grilling time
• Servings: 4
• Dietary Type: Varies based on gluten-free bread choice (otherwise, not gluten-free)

Ingredients

For the Flank Steak:

• 2 (2 lb) flank steaks

For the Sandwich:

• 4 ciabatta rolls (size large enough to make a substantial sandwich)

For the Flank Steak Marinade:

• 2 cups soy sauce
• 1 1⁄4 cups vegetable oil
• 3⁄4 cup sesame oil
• 1⁄4 cup minced garlic
• 3⁄4 cup brown sugar
• 1 minced red onion
• 3 limes (zest and juice)
• 3 tablespoons red pepper flakes
• 3 tablespoons fresh ground black pepper

For the Giardiniera (makes a large batch):

• 4 cups green bell peppers, julienned
• 4 cups red bell peppers, julienned
• 8 cups celery, julienned
• 8 cups carrots, julienned
• 2 cups red onions, julienned
• 2 cups yellow onions, julienned
• 6 cups green beans, trimmed and halved
• 4 cups cucumbers, julienned
• 2 cups salt
• Water, to cover vegetables
• 3 cups green olives, roughly chopped
• 3 cups banana peppers, sliced
• 4 tablespoons minced garlic
• 4 tablespoons garlic powder
• 2 tablespoons black pepper
• 2 tablespoons red pepper flakes
• 6 cups rice wine vinegar
• 2 cups vegetable oil

Equipment Needed

• Large bowl
• Refrigerator
• Grill
• Cutting board
• Knife
• Large container for giardiniera

Instructions

1. Prepare the Flank Steak Marinade: In a large bowl, whisk together the soy sauce, vegetable oil, sesame oil, minced garlic, brown sugar, minced red onion, lime zest and juice, red pepper flakes, and fresh ground black pepper. Ensure all ingredients are well combined.

2. Marinate the Flank Steak: Place the flank steaks in the bowl with the marinade, ensuring they are fully coated. Cover the bowl tightly and refrigerate for 24 hours. This extended marination period is crucial for infusing the steak with maximum flavor.

3. Prepare the Giardiniera: Julienne the green bell pepper, red bell pepper, celery, carrots, red onion, yellow onion, green beans, and cucumber. Uniformity in size will ensure even pickling.

4. Salt and Soak the Vegetables: Add the salt to the julienned vegetables and toss to combine. Cover the vegetables with cold water and refrigerate for 24 hours. This step helps to draw out excess moisture and firm up the vegetables, resulting in a crisper giardiniera.

5. Drain and Rinse the Vegetables: After 24 hours, strain the vegetables and rinse them thoroughly with cold water to remove the excess salt. Drain well to prevent a watery giardiniera.

6. Combine Giardiniera Ingredients: Place the drained vegetables in a large bowl. Add the green olives, banana peppers, minced garlic, garlic powder, black pepper, red pepper flakes, rice wine vinegar, and vegetable oil. Mix well to ensure all ingredients are evenly distributed.

7. Let the Giardiniera Set: Let the giardiniera mixture sit for 24 hours before serving. This allows the flavors to meld and deepen, creating a more complex and balanced condiment.

8. Grill the Flank Steak: Preheat your grill to medium-high heat. Remove the flank steak from the marinade, discarding the marinade. Grill the steak to your personal preference. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). This usually takes about 4-5 minutes per side, depending on the thickness of the steak. Use a meat thermometer for accurate doneness.

9. Rest the Steak: Once the steak is grilled to your liking, remove it from the grill and let it rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

10. Slice the Steak: Slice the flank steak thinly against the grain. This will help to maximize tenderness.

11. Assemble the Sandwich: Split the ciabatta rolls open. Place a generous amount of sliced flank steak on the bottom half of each roll. Top with a decent amount of the giardiniera. Close the sandwich and serve immediately.

Expert Tips & Tricks

• Marinating Magic: Don’t skimp on the marinating time for the flank steak! The longer it marinates, the more flavorful and tender it will be.
• Giardiniera Variations: Feel free to customize your giardiniera with other vegetables like cauliflower florets, pearl onions, or even hot peppers for extra heat.
• Grilling Like a Pro: For even cooking, ensure your grill is properly preheated and the grates are clean. Use a grill brush to remove any debris before placing the steak on the grill.
• Steak Doneness: Use a meat thermometer to ensure your steak is cooked to your desired doneness. Insert the thermometer into the thickest part of the steak, avoiding bone.
• Make-Ahead Giardiniera: The giardiniera can be made several days in advance and stored in the refrigerator. In fact, the flavors will continue to develop over time.
• Bread Perfection: If you can’t find ciabatta rolls, a crusty baguette or other similar bread will work well. Lightly toasting the bread adds a nice textural contrast.

Serving & Storage Suggestions

Serve the Asian Flank Steak Sandwich immediately after assembling. The contrast between the warm steak and the cool, tangy giardiniera is best enjoyed fresh.

Leftover flank steak and giardiniera should be stored separately in airtight containers in the refrigerator. The steak will last for 3-4 days, and the giardiniera will last for up to a week. To reheat the steak, you can pan-fry it briefly or warm it in a microwave. Note that microwaving may make it a little tough. Reheat gently! The giardiniera is best served cold.

This sandwich is not recommended for freezing as the texture of the vegetables in the giardiniera will degrade significantly.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	888.85 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	74.73 g	115%
Saturated Fat	11.85 g	59%
Cholesterol	77.1 mg	26%
Sodium	16712.05 mg	696%
Total Carbohydrate	40.68 g	14%
Dietary Fiber	9.53 g	38%
Sugars	21.78 g	87%
Protein	32.7 g	65%

Variations & Substitutions

• Gluten-Free: Use gluten-free ciabatta rolls or bread to make this sandwich gluten-free.
• Spicy Kick: Add more red pepper flakes to the marinade and/or giardiniera for a spicier sandwich. You could also incorporate a drizzle of sriracha mayo.
• Vegetarian Option: Substitute the flank steak with grilled portobello mushrooms marinated in the same Asian-inspired marinade.
• Giardiniera Heat Control: Adjust the amount of banana peppers or add other hot peppers like jalapeños to the giardiniera for varying levels of spice. Remove the seeds from the hot peppers to control the heat.
• Vinegar Variations: Experiment with different vinegars in the giardiniera, such as apple cider vinegar or white wine vinegar, for a slightly different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of steak?
A: While flank steak is ideal for its tenderness and ability to absorb the marinade, skirt steak or hanger steak can be used as substitutes. Adjust grilling time accordingly.

Q: How long can I store the marinated flank steak?
A: It’s best to grill the marinated flank steak within 24 hours of marinating to ensure optimal flavor and texture.

Q: Can I make the giardiniera without banana peppers?
A: Yes, you can omit the banana peppers if you prefer a milder flavor. You may want to add another vegetable to maintain the volume of the giardiniera.

Q: What if I don’t have rice wine vinegar?
A: White vinegar or apple cider vinegar can be used as substitutes for rice wine vinegar in the giardiniera, although the flavor will be slightly different.

Q: Can I grill the flank steak indoors?
A: Yes, you can use a grill pan or broiler to cook the flank steak indoors if you don’t have access to a grill. Ensure proper ventilation when using these methods.

Final Thoughts

Now it’s your turn to experience the magic of Mitchell Delicatessen’s Asian Flank Steak Sandwich! Don’t be intimidated by the slightly longer prep time; the incredible flavors are well worth the effort. Feel free to experiment with the variations and substitutions to create a sandwich that perfectly suits your taste. And please, share your culinary creations and experiences – I’d love to see how you make this amazing sandwich your own! Enjoy!