~ Chef Paul's Blackened Flank Steak Sandwiches ~

Chef Paul Prudhomme is credited for helping to put New Orleans cuisine on the map.  I was lucky enough to be a young adult during what many consider to be his "heyday" -- the 1970's, 80's and 90's.  I ate in K-Pauls Louisiana Kitchen in 1981 (a restaurant he opened in 1979), bought Paul Prudhomme's Louisiana Kitchen cookbook the moment it became available in 1984, and, never missed an episode of his PBS-TV show, Louisiana Kitchen, which aired in 1998.  When he launched his line of Magic Seasoning Blends, I experimented with all seven -- Blackened Steak Magic and Blackened Seafood Magic were, hands-down, my two favorites.

Blackened Steak Magic is literally a bottle of magic.

It became my practice to copiously sprinkle Steak Magic on flank steak, grill the steaks on our Weber, slice 'em up and heap the spicy meat on rolls with bacon and blue cheese.  That sandwich was so popular with our boys that, when it came time for our youngest, Jesse, to graduate from high school, my blackened flank steak sandwiches and blackened bacon-wrapped shrimp were what he asked me to serve at his commencement party -- for 60 people.  It was fun -- we had my mom sprinkling, Joe grilling, me slicing and people eating all afternoon long.  The sandwiches have stood the test of time too.  I now buy Steak Magic in 20-ounce tubs because not a Summer or Fall picnic or tailgate season goes by without a Magic steak sandwich on a menu or two.

Six tasty ingredients = Six Big, Easy-to-Make Steak Sandwiches

1  large flank steak, about 2 pounds

4  tablespoons salted butter (1/2 stick), melted

4-6  tablespoons Chef Paul Prudhomme's Blackened Steak Magic 

1  pound thick-sliced bacon, crisply-fried, each slice cut into thirds 

8  ounces Cambozola cheese, a double-cream blue cow's milk cheese

6  large semi-firm Kaisar-type sandwich rolls

~ Step 1. Fry and drain the bacon, place it on a paper-towel lined plate to drain and set aside.  

~ Step 2.  In a 1-cup measuring container, melt the butter in the microwave.  Place the flank steak in a broiler pan.  Position an oven rack about 8" underneath the heating element and preheat the broiler.  

Note:  I use an 11 3/4" x 8 1/2" disposable aluminum broiler pan -- the kind with the corrugated bottom.  Between the butter and the spices on the steak, when placed under the broiler, things get a bit messy.  Throwing the pan away in the end is worth the $1.00 or so cost of the pan.

~Step 3.  Using a pastry brush, paint the surface of the flank steak with half of the butter.  Sprinkle 2-3 tablespoons of Blackened Steak Magic evenly over the butter.  Place the flank steak under the broiler and cook for 8-9 minutes, until steak is golden brown and bubbly.  Remove from the oven and flip steak over.

Coat second side of steak with the remaining butter and sprinkle another 2-3 tablespoons of seasoning over the butter.  Return steak to broiler and cook 8-9 minutes, using an instant-read meat thermometer to test for doneness after 6 and/or 7 minutes. Remove steak from oven when it reaches an internal temperature of 130-134° and allow steak to rest 9-10 minutes prior to slicing.

Allow steak to rest 9-10 minutes prior to slicing.

~ Step 4.  Slice meat in half lengthwise, then thinly slice each half  across the grain while holding the knife at a 30° angle.

~ Step 5.  On each of six rolls, place some Cambozola cheese, 6 small pieces of bacon and a generous heap of meat.

Put a top on it & a toothpick in it.  Slice in half & eat!

Chef Paul's Blackened Flank Steak Sandwiches:  Recipe yields 6 large sandwiches.

Special Equipment List:  11 3/4" x 8 1/2" disposable aluminum broiler pan; 1-cup measuring container; pastry brush; instant-read meat thermometer; cutting board; chef's knife

Cook's Note:  For a unique flank steak sandwich experience with an interesting method of cooking the steak, click into Categories 1, 2, 17 or 19 to get my recipe for ~ Asian Hot-Pot-Style Steak Sandwiches w/Broccoli Slaw ~.  Serve 'em up at your next tailgate!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2016)

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