Angus Flank Steak Sandwich with Garlic Butter and Three-Cheese Sauce

Ingredients

• 400 g Angus Flank Steak (Remove visible fat, nerves, and the silvery membrane)
• 60 g Unsalted butter (Softened, mixed with 2 finely minced garlic cloves)
• 2 cloves Garlic (Finely minced)
• 50 g Bleu d'Auvergne (Blue cheese, crumbled)
• 50 g Camembert (or other soft white cheese) (Coarsely grated)
• 50 g Red Cheddar (Red Leicester type) (Grated)
• 200 ml Heavy cream (35% fat) (At room temperature)
• 30 ml Cognac (Optional, for deglazing the pan)
• 2 pieces Country bread or baguette (Split lengthwise)
• to taste Salt
• to taste Ground black pepper
• 1 tbsp Olive oil or butter for the pan

Instructions

1. Temper the meat

   Remove the flank steak from the refrigerator and let it sit at room temperature for 15 minutes so it cooks evenly.

   Time: PT15M

2. Prepare the garlic butter

   Mix the softened butter with the two finely chopped garlic cloves, form a ball, wrap it in plastic wrap and place it in the freezer (or refrigerator) for 5 minutes.

   Time: PT5M

3. Grate the cheeses

   Grate the Bleu d'Auvergne, Camembert, and Cheddar separately. Set each cheese aside in a small separate bowl.

   Time: PT10M

4. Trim and debone the flank steak

   On the board, using a boning knife, remove the outer fat, nerves, and the thin silvery membrane following the grain of the muscle. Set the deboned meat aside.

   Time: PT10M

5. Slice the meat

   Cut the flank steak in half lengthwise, then slice thinly (about 3 mm) against the grain to obtain tender strips.

   Time: PT5M

6. Prepare the bread

   Cut each piece of bread in half, spread the garlic butter generously on both sides. Set aside.

   Time: PT5M

7. Make the three‑cheese sauce

   Melt 1 tbsp butter in a saucepan over low heat, add the cream, season lightly with salt. Gradually stir in the blue cheese, then the soft cheese, and finally the red cheese, stirring constantly until a smooth, homogeneous sauce is achieved.

   Time: PT3M

   Temperature: 80°C

8. Grill the bread

   Heat the pan over medium‑high heat (≈180°C). Place the bread slices, garlic‑butter side down, and grill 1 minute per side until golden and crispy.

   Time: PT2M

   Temperature: 180°C

9. Sear the flank steak strips

   Add a drizzle of olive oil to the pan, heat over high heat (≈220°C). Sauté the meat strips 2 minutes per side, until browned on the outside but still pink inside. Deglaze with cognac if desired, then remove from heat.

   Time: PT4M

   Temperature: 220°C

10. Assemble the sandwich

    On the bottom half of the bread, arrange the flank steak strips, generously drizzle with the three‑cheese sauce, top with the upper half. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

45 g

Fat

45 g

Fiber

2 g

Ingredient Substitutions

• Instead of Angus Flank Steak: Flat iron steak, Ribeye
• Instead of Unsalted butter: Vegetable margarine (for lactose‑free version)
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Bleu d'Auvergne: Gorgonzola
• Instead of Camembert (or other soft white cheese): Brie, Coulommiers
• Instead of Red Cheddar (Red Leicester type): Mature cheddar
• Instead of Heavy cream (35% fat): Liquid cream 30%
• Instead of Cognac: Whisky, Red wine
• Instead of Country bread or baguette: Ciabatta bread, Whole‑grain bread
• Instead of Olive oil or butter for the pan: Sunflower oil

Equipment Needed

• Cutting board
• Chef's knife
• Boning/filleting knife
• Cheese grater
• Heavy‑bottomed pan (cast iron or steel)
• Small saucepan
• Silicone spatula
• Kitchen tongs (optional)
• Serving bowl (optional)
• Kitchen scale (optional)

Critical Steps — Do Not Skip

• Temper the meat
• Trim and debone the flank steak
• Make the three‑cheese sauce
• Sear the flank steak strips

Chef Tips from the Video

• Use a very sharp knife to remove the nerves without tearing the meat.
• A splash of cognac added to the pan after cooking the meat adds aromatic depth without weighing down the dish.
• For a stronger flavor, lightly sprinkle smoked paprika on the meat before searing.

Troubleshooting

Storage

Refrigerator: Store the sandwich in an airtight container for up to 24 h. The sauce can be kept separately for 3 days.

Freezer: Garlic butter freezes for up to 1 month. Raw meat can be frozen for 3 months.

Room temperature: Do not leave the sandwich at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑form the garlic butter and freeze it; it keeps for 1 month.
• Grate the cheeses ahead of time and keep them chilled in an airtight container.
• Let the meat sit at room temperature for 30 minutes before cooking for even cooking.