Spicy Chipotle Flank Steak Sandwich

The bread I use for this sandwich is flat and chewy such as an Italian Ciabatta although any good firm bread will work. It needs to be firm enough to stand up to the juices of the steak and not fall apart.

• 1 loaf chewy bread
• 1 flank steak
• 2 cloves garlic
• 1 tbsp. olive oil
freshly ground black pepper
• 1 tsp. hot pepper flakes
• 2 tbsp. red wine
• arugula leaves or other spicy green
• 1/4 cup mayonnaise
• 2 canned chipotle chiles, finely chopped

Combine oil, wine, peppers and garlic in a large flat dish that will hold the steak and fit in the refrigerator. Add the flank steak, turning to get the seasoning on both sides. Cover and refrigerate at least two hours or overnight, turning occasionally.

Combine the mayonnaise and chipotle chiles, mixing thoroughly. Refrigerate until ready to use.

Wash the greens, drain and set aside

Heat the barbecue grill. Grill the steak, five minutes on each side for medium rare, longer if you want it cooked more.

Cut the bread horizontally and generously spread with chipotle mayonnaise. When the steak is cooked, slice across the grain into 1/2 inch slices. Place on bread, add arugula greens and cover with top of bread. Cut into serving pieces.

The number of servings varies depending on the size of the flank steak and bread loaf. I suggest about 3 oz. meat per person. And left over steak is great in Warm Thai Beef Salad which can be found at www.hotandspicyproducts.com

About the author: Pat Schraier is a former chef who enjoys cooking and eating hot chiles. Her blog is http://www.hotandspicy.blogspot.com and website is http://www.hotandspicyproducts.com.