• Ingredients:
  • 1 pound flank steak
  • 3 garlic cloves, crushed
  • 4 tablespoons olive oil, divided
  • 2 tablespoons red wine vinegar
  • ½ tablespoon dried oregano
  • ½ tablespoon dried basil
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • 8oz package of sliced FunGuy white button mushrooms
  • 4 shallots
  • 1 large cucumber
  • 1 cup leafy sandwich greens
  • 3 tablespoons Greek yogurt
  • 1 tablespoon lemon juice
  • 1 ounce crumbled feta cheese
  • salt
  • black pepper
  • 4 short baguette style loafs

Don’t do hamburgers and hot dogs this hot summer day! Do a FunGuy grilled steak and refreshing cucumber sandwiches instead! 

This recipe uses flank steak marinated in a mix of herbs, red wine vinegar, and olive oil until well flavored. We’ve also layered on slices of refreshing crunchy cucumber, our savory sautéed mushrooms, and sweet caramelized shallots to fill it out with a smooth feta yogurt spread to keep it nice and cool! 

DIRECTIONS:

  1. Using a fork, puncture a few times on each side of the flank steak and place it and the garlic cloves in a shallow dish or zip lock bag. In a bowl, whisk together half of the olive oil and all of the red wine vinegar, oregano, basil, coarse salt, and black pepper. Pour the marinade in with the steak and massage it into the meat, making sure it is well covered. Cover and refrigerate for at least 30 minutes, but can be done the day before grilling; the longer it marinates the more flavor. 
  2. When ready to cook, prepare the grill by lightly oiling it with a paper towel and set the temperature to high.
  3. Peel and trim the root end off of the shallots and slice them length wise. Wash and peel the cucumber before slicing them into thin rounds. Rinse the leafy greens under cool water and drain off the excess before patting dry with paper towels. Set the cucumber and greens aside. Transfer the shallots to a bowl with the FunGuy mushrooms and add the remaining oil and toss well. 
  4. In another bowl, mix together the yogurt, lemon juice, and crumbled feta. Taste and add salt and black pepper as necessary and set aside until ready to assemble the sandwiches. 
  5. Remove the steak from the marinade and drain off any excess liquid and pat dry with paper towels. Discard the rest of the marinade.
  6. Once the grill is hot, transfer the steak on the grill and cook about 7-8 minutes, flipping half way through so that the outside is seared and the inside is cooked to 130F for medium-rare. Cook longer for more done, and less for a rarer steak. Transfer the steak to a cutting board and tent aluminum foil over it to let it rest. Once it has had time to rest, cut the steak very thinly against the grain and cover again to keep warm until ready to use.
  7. While waiting for the steak to rest, reduce the heat of the grill to medium and throw the mushrooms and shallots onto a grill grate and then onto the hot grill. Allow them to cook 3-4 minutes turning half way through. The shallots should be just starting to caramelize around the edges and the mushrooms should nicely browned. Remove them from the grill. 
  8. Cut the bread loaves down the middle lengthwise and spread the yogurt and feta mixture on inside. Layer the leafy greens, steak, mushrooms, and shallots and top with the other half of the bread. 
  9. Serve immediately! 

Have a Fun meal!