Mark Anderson and Ryan Fey, a.k.a. The Grill Dads, show how to make a steak sandwich with mojo de ajo on a La Brea Bakery Take & Bake French Baguette.
Ingredients
- 1 La Brea Bakery Take-and-Bake French Baguette
- 1 pound flank steak, trimmed
- 1 tablespoon The Grill Dad’s Salt Pepper + Chocolate Chile seasoning
- 1 large head garlic, peeled (about 20 cloves)
- ½ cup extra virgin olive oil
- Salt, for seasoning
- 1 large lime, juiced (about 3 tablespoons)
- ½ cup freshly squeezed orange juice
- 3 tablespoons grapefruit juice
- Freshly ground black pepper, for seasoning
- 5 sprigs fresh oregano
- 4 ounces thinly-sliced provoleta cheese (grilled provolone)
- Neutral oil, for brushing bread
- 1 cup spring greens mix or arugula
Preparation
- Season the flank steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set the meat aside while you prepare the grill.
- Heat a gas or charcoal grill for medium-high direct heat.
- While the grill is heating, roast the garlic for the mojo de ajo. Combine the garlic cloves and olive oil in a small heat-proof skillet. Season with a generous pinch of salt. Set inside the grill and cook with the grill closed for 20 to 25 minutes or until the garlic is tender and lightly golden. Remove from the grill and cool for 10 minutes.
- Remove the garlic from the oil into a blender carafe and reserve the oil. To the garlic, add the lime, orange, and grapefruit juices, oregano, a pinch of salt and a few grinds of pepper. Blend until smooth. Move the mixture to a bowl and slowly whisk in the garlic oil until the mixture thickens slightly.
- Grill the flank steaks over direct heat for 3 to 4 minutes per side. Cook until they hit an internal temp of 128ºF or medium-rare. Remove the steaks from the grill and rest for 5 minutes.
- Add the provoleta slices to the still-oily skillet (used to roast the garlic) and cook for 4 to 5 minutes while you slice and toast the bread.
- Slice the baguette in half lengthwise. Brush the bread with a neutral oil and grill over direct heat for 30 to 45 seconds, or until charred and crisp. Remove the cheese from the grill when it has completely melted and begins to slightly brown along the edges.
- Thinly slice the flank steak against the grain. Check the steak for seasoning and add salt as needed.
- Build the sandwich by pouring mojo de ajo on the bottom slice before layering spring mix, steak, and hot cheese on top. Pour more mojo de ajo on the top slice of bread and top the sandwich. Slice the baguette into 4 to 6 pieces and serve.
Recipe by Mark Anderson and Ryan Fey, The Grill Dads
