Flank Steak Portabella Sandwiches

Believe it or not, summer is starting to wind down. However, there's NO reason to be inside when you could be outside, creating this beautiful sandwich on your grill. I have to admit, this became one of my favorite recipes from Savoring Leavenworth. Enjoy! - Morgan

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Kristen Wood, Icicle Ridge Winery.

Prep time: 30 minutes

Marinate time: 1 hour

Cook time: 8-10 minutes

Serves: 6

5 cloves minced garlic + 2 cloves sliced, divided

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1-1/2 teaspoons salt

2 teaspoons pepper

1-1/2 to 2 lbs. flank steak

1/4 cup olive oil + 2 tablespoons olive oil, divided

1 medium red onion, minced

1 cup portabella mushrooms, sliced

1/4 cup sweet Marsala wine

Kosher salt and freshly ground pepper

1 tablespoon extra virgin olive oil

1 medium Walla Walla sweet onion

6 slices (1/2 inch thick) rustic white bread, lightly toasted

2 tablespoons Dijon mustard

6 oz. Gorgonzola cheese

Combine 3 cloves garlic, rosemary, thyme, salt and pepper. Rub over the steaks. Drizzle 1/4 cup olive oil over meat and let sit at room temperature for 1 hour.

Heat 2 tablespoons of oil over medium-high heat. Add the red onion and remaining 2 cloves minced garlic and sauté 2-3 minutes. Add mushrooms, Marsala wine, salt and pepper. Stir frequently until the mushrooms are cooked through and the liquid has evaporated, about 5-6 minutes. Transfer the mushrooms to a bowl.

Add remaining olive oil to the pan. Sauté Walla Walla sweet onion, salt and pepper over medium-high heat until browned and caramelized, about 5-7 minutes. Add sliced garlic and cook until brown, about 1 minute. Stir into bowl of mushrooms.

Grill steak on high for 4-5 minutes per side. Remove from heat and let rest for 5 minutes. Cut the steak across the grain into thin slices.

Spread toasted bread with mustard and Gorgonzola. Add steak strips to the toast and drizzle with leftover juices. Serve open-faced, topped with mushroom-onion mixture and top with additional Gorgonzola.

Wine Pairing Suggestions:

Icicle Ridge Winery Syrah

Silvara Vineyards Syrah

Stemilt Creek Winery Estate Syrah