Grilled Flank Steak Sandwiches With Mushroom & Onion Dipping Sauce

1. 1

   Heat a grill pan on medium high heat. Coat the grill with canola oil.

2. 2

   Rub the flank steak with the Herbs de Provence, olive oil, and some salt and pepper on both sides. Transfer to the grill pan and cook about 7 minutes on each side for medium rare. Remove from grill pan, set aside to a shallow dish and cover with tin foil.

3. 3

   In a a medium sized pan, on low heat, melt the butter and olive oil. Add the onion, bay leaf, and thyme leaves and sprinkle with salt and pepper. Cook the onions down on low heat for 20 minutes--if you have the patience, it's even better for 40 minutes. Once the onions are about done, turn the heat on medium and add the sliced mushrooms. Cook the mushrooms another 8 minutes until softened.

4. 4

   Add the flour, cook about 1 minutes, and whisk in the beef stock. Let the mixture come to a boil and simmer for 20 minutes. Season with salt and pepper to taste. Remove the thyme sprigs and bay leaf.

5. 5

   Cut the flank steak against the grain into thin slices and place on the bottom part of the baguette (toast the bread if you want before this step). Top with the mushroom and onion gravy and top off the sandwich. Cut the baguette in half to serve two people. Put the remainder of the gravy on the side in ramekins or dipping bowls to dip your sandwich in- enjoy!

6. 6

   **Bonus points: You can keep the sandwich open faced, add some gruyere cheese and pop in the boiler for a minute, then top with the gravy.

* Per serving · 4 servings · Values may vary.