Giada sets her cocoa- and coffee-rubbed grilled flank steak with a tasty mascarpone, catsup and horseradish sauce to make the best steak sandwich!
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1/2 cup mascarpone cheese.
2 tablespoons ready horseradish, well drained pipes.
2 tablespoons ketchup.
One 2-pound flank steak.
1 tablespoon unsweetened cocoa power.
1 tablespoon ground dark-roast coffee.
1 teaspoon ground cumin.
1 teaspoon smoked paprika.
1 tablespoon olive oil.
6 ciabatta rolls.
In a medium bowl, mix together the mascarpone, horseradish, catsup and 1/2 teaspoon salt with a rubber spatula. Cover and refrigerate till all set to use.
Enable the flank steak to come to room temperature for 30 minutes prior to barbecuing. Pre-heat a grill or grill pan to medium high.
Meanwhile, blend together the cocoa powder, coffee, cumin and paprika in a little bowl. Sprinkle the steak on both sides with 1 1/2 teaspoons salt and rub with the cocoa mixture, followed by the olive oil (to assist the spices stick).
Grill the steak for about 8 minutes per side, up until an instant-read thermometer registers 125 degrees F in the thickest part. Remove from the grill and let rest for at least 10 minutes.
On the other hand, cut the ciabatta rolls through the equator and grill, cut-side down, till golden brown and perfectly significant, about 1 minute. Spread out the rolls with the mascarpone mix.
Very finely slice the steak versus the grain and stack onto the rolls. Slice the sandwiches in half and serve.
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Giada De Laurentiis' Cocoa-Rubbed Flank Steak Sandwiches|Giada Amuses|Food Network.