Grilled Flank Steak Sandwich with Sweet Onion Marmalade and Pear Horseradish Mustard

Dscn1332

Course Sandwiches and Wraps

Ingredients in this Recipe

1 10 ounce bottle of Grey Poupon Dijon Mustard
1 bay leaf
1 Flank Steak, 1 1/2 to 2 lbs
1/2 cinnamon stick
1/2 cup Red Wine
1/4 cup Water
2 Large Vidalia onions, halved and sliced
2 tablespoons Creamy Horseradish
3 tablespoons Canola oil
3 tablespoons Red Wine Vinegar
3 tablespoons Sugar
4 Ciabatta rolls, split and cut side browned in an oiled pan
4 Ripe Pears, peeled and chopped
5 tablespoons Ketchup
5 tablespoons Worcestershire sauce
5 teaspoons Brown sugar
6 peppercorns
Chopped lettuce for garnish

Recipe Preparation

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