1. Combine red wine, shallot, garlic, thyme, bay leaf, salt and pepper to your taste in large resealable freezer bag. Pierce steak all over with a fork; add to bag, turning to coat; seal and refrigerate for 8 to 12 hours. 2. Remove steak from bag and reserve marinade. Pat steak dry with paper towel. 3. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for about 10 to 12 minutes for 1 inch (2.5 cm) thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare at the least. Transfer to cutting board and let rest for 5 minutes. (Leave grill on.) 4. Meanwhile, bring reserved marinade to a full boil over high heat in a saucepan; boil for 1 minute. Discard thyme sprig and bay leaf. 5. Slice steak thinly across the grain on a 45-degree angle. Cut baguettes in half lengthwise, then cut each crosswise into 4 equal pieces. Spread insides with mustard, top with sliced steak and cheese. 6. Grill sandwiches over medium heat in closed barbecue for about 5 minutes or just until cheese is slightly melted and bread is toasted. Sprinkle with walnut pieces, if desired. Serve immediately with boiled marinade for dipping.

Grilled Parisienne-Style Marinated Beef Sandwiches

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Flank Steak