Ingredients: |
Ingredients: 1 teaspoon celery salt
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
One 1 1/2-pound flank steak
One 16-ounce jar hot giardiniera in oil
One 12-ounce jar sliced sweet peppers
20 thin slices provolone (about 7 1/2 ounces)
1 shallot, finely chopped
1 1/2 cups beef broth or stock
2 tablespoons unsalted butter
6 hoagie rolls, lightly toasted
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Directions: |
Directions:Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
Combine the celery salt, coriander, garlic powder, Italian seasoning, onion powder, smoked paprika, 2 tablespoons salt and a generous amount of pepper in a small bowl.
Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally (as if slicing a bagel) to within 2 inches of the opposite wide end. Open up the steak like a book so you have one long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch. Season the steak all over with the spice blend.
Measure 1 tablespoon oil from the giardiniera and reserve; drain the giardiniera and reserve a bit of it for serving. Add the remainder to a food processor. Measure 2 tablespoons brine from the jar of sliced sweet peppers and reserve. Drain the sweet peppers and reserve a few for serving. Add the remainder to the food processor. Pulse until the mixture is finely chopped and has the consistency of olive tapenade.
Working with a long end of the steak parallel to you, cover the surface of the steak with 10 slices of the provolone. Spread the giardiniera mixture over the cheese and then lay the remaining 10 slices of provolone on top. Roll up the steak like a jelly roll, starting at a short end. Tie the roll closed around the circumference with butcher’s twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat.
Put the steak on the direct-heat side of the grill and cook, turning, to brown on all 4 sides, about 4 minutes per side. Move the steak to the indirect-heat side of the grill, cover and cook, turning occasionally, until the very center registers 140 degrees F on an instant-read thermometer, 30 to 35 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest for 5 to 6 minutes.
Meanwhile, add the reserved giardiniera oil to a small skillet and heat over medium-high heat. Add the shallot and cook, stirring occasionally, until just softened, 3 to 4 minutes. Add the beef broth, reserved sweet pepper brine, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Lower to a simmer and cook until the mixture is reduced by three-quarters and thickened, 15 to 20 minutes. Remove the skillet from the heat and whisk in the butter until completely melted and emulsified into a sauce.
Untie the steak and thinly slice it into 12 to 14 slices. Place 2 to 3 slices of steak onto each hoagie and ladle with some of the beef sauce. Top each hoagie with more hot giardiniera and sweet peppers. |
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