Red WineBraised Flank Steak with Roasted Peppers, Onions, and Gruyere

• 3 tablespoons vegetable oil
• 1 pound flank steak
• 1 medium carrot, cut into large dice
• 1/2 white onion, cut into large dice
• 2 garlic cloves, quartered
• 2 to 3 cups red wine
• 2 large sprigs fresh thyme
• 2 teaspoons kosher salt
• 1 large red onion, sliced crosswise into 3/4-inch wheels
• 8 tablespoons Roasted Peppers (page 184)
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon sherry vinegar
• 4 ciabatta rolls
• 8 slices Gruyere cheese

1. Preheat the oven to 350F.
2. Choose a heavy-bottomed ovenproof skillet or Dutch oven thats large enough for the flank steak to lie flat but is as snug as possible.
3. Add 2 tablespoons of the oil to the skillet over high heat.
4. Once the oil starts to smoke, add the meat and cook for 5 to 7 minutes on each side, until deep brown in color.
5. Remove the meat from the skillet and set the meat aside.
6. Add the carrot and onion to the skillet, followed by the garlic.
7. Saute the vegetables over medium-high heat until they start to brown but are still firm.
8. Return the meat to the pan.
9. Add the red wineenough to come three-fourths of the way up the side of the meat.
10. Add the thyme and 1 teaspoon of the salt, cover the skillet, and transfer to the oven.
11. Braise the meat for about 2 1/2 hours, until the meat can be pulled apart with a fork.
12. Transfer the meat to a plate to rest and cool.
13. Reserve and strain the pan juices and pour into a saucepan.
14. Over medium-low heat, reduce the juices until thickened (it should coat the back of a spoon).
15. With two forks, separate the meat into chunky strings and roughly cut them crosswise into 2- to 3-inch pieces.
16. Place the meat in the pot with the reduced juices and coat well.
17. Brush the red onion with the remaining 1 tablespoon vegetable oil.
18. In a grill pan or cast-iron skillet over high heat, grill the red onion (without separating into individual rings) until charred on the outside and slightly cooked on the inside.
19. Place in a bowl and separate into rings.
20. Add the peppers, olive oil, sherry vinegar, and remaining 1 teaspoon salt and mix well.
21. Slice the ciabatta rolls in half.
22. Place 1 slice of cheese on each bottom and top half.
23. Arrange the meat on the bottom halves of the rolls and the onions and peppers on the top halves and place all the roll pieces in the 350F oven.
24. Remove once the cheese is melted.
25. Close the sandwiches, cut into halves, and serve.

vegetable oil, carrot, white onion, garlic, red wine, thyme, kosher salt, red onion, peppers, extravirgin olive oil, sherry vinegar, ciabatta rolls, gruyere cheese

Taken from www.epicurious.com/recipes/food/views/red-wine-braised-flank-steak-with-roasted-peppers-onions-and-gruyere-377019 (may not work)