• Rub:
  • 1/3 cup spanish paprika
  • 1 tablespoon cumin
  • 1 tablespoon ground white pepper
  • 1 tablespoon chili powder
  • 2 tablespoons kosher salt
  • 1 tablespoon onion powder
  • 2 tablespoons brown sugar
  • 1 tablespoon cayenne pepper
  • 1 tablespoon grated orange rind
  • Mix all ingredients in a bowl.
  • Grilled Flank Steak Sandwiches:1 pound Ohio flank steak, trimmed
  • 4 ounces blue cheese, thinly sliced
  • 1/3 cup olive oil
  • 1 ounce baby arugula, pre-rinsed
  • 2 large roasted Ohio red peppers
  • 1 large foccacia bread or 4 small (instructions below) individual foccacia breads
  • Vinaigrette:
  • 1 large Ohio vine-grown yellow tomato
  • 3 sprigs mint, julienne
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon cumin
  • 1 Navel orange, juiced and strained
  • 1 small garlic clove, thinly chopped



Place the dry rub mix and flank steak in a one gallon plastic bag. Add olive oil into the bag. Tightly close the bag (remove as much air as possible) and rub the flank steak with the rub until well coated. Place bag in the refrigerator for 2 hours. Grill red peppers on a hot fire until all sides are charred black. Remove from grill and place in a plastic grocery bag or paper bag. Close bag and let steam for 15 minutes in bag. Remove peppers from bag. Peel off and discard skin on a cutting board. Clean board to remove charred skin. Gently remove pepper stems and cut in half. Delicately remove all seeds and soft ridges. Cut each half in half and set aside in a bowl, to catch natural juices. Vinaigrette: Wash and remove tomato core. Slice the tomato horizontally to obtain 8 slices. In a large bowl, mix all vinaigrette ingredients until incorporated, and add the tomato slices. Set aside. Gently stir occasionally so that all slices are coated with the vinaigrette. Preheat the grill on high (gas) or light charcoal. Lightly grease grill rack with vegetable cooking spray. Remove flank steak from marinade. Place grill grid 4 inches from heat source and sear flank steak for 11/2 minutes on each side. Cover grill and cook meat for approximately 4 minutes (steak should be pink inside). Transfer to a cutting board, tent with foil, and let rest for 7 minutes before slicing. Slice steak diagonally across the grain into very thin slices. Add steak juice to tomato/vinaigrette bowl and stir. Slice the foccacia bread in half, horizontally. Brush the inside of bread with olive oil and grill inside until nicely scored with grill marks. Place bottom side on cutting board and reserve top. Place tomato slices from the vinaigrette on the bottom part of the bread. Spoon a little vinaigrette over the tomatoes, reserve the rest. Layer the thin slices of flank steak over the tomatoes. Add the baby arugula. Drizzle again with the vinaigrette and finish it off with the thin slices of blue cheese. Top the sandwich with the bread. Let sit for 5 minutes to allow the vinaigrette to drip through. Slice large Foccacia loaf into four portions or cut individual Foccacia square in a diagonal. Serve with ripe mango and avocado slices as a garnish.