These sandwiches take 20 minutes to prepare and serve 4 people

Ingredients

• 1 1 lb. piece of flank steak (flank steak is a flavourful, economical beef cut, newer to our freezer)
• 3/4 t. salt
• 1/2 t. black pepper
• 1 baguette or 4 ciabatta rolls
• 1 5 oz. pkg Boursin Cheese (herb or pepper)
• 2 T. olive oil
• 2 hearts of romaine, halved lengthwise

Instructions

1. Preheat broiler, pat steak dry and sprinkle all over with salt and pepper. Put on rack of broiler pan and broil 2-3 inches from heat, turning once over, 6-8 min. total for medium rare. Transfer to cutting board and let stand 5 minutes.
2. Meanwhile, cut baguette into 4 sections, and halve each horizontally. Spread Boursin over bottom halves of bread.
3. While steak stands, heat 1 T oil in a heavy skillet over moderate heat until hot, but not smoking, then sauté romaine in 2 batches, turning once over until browned in spots and slightly wilted, about 2 min. per batch. Add remaining tablespoon oil to skillet between batches.
4. Transfer as sautéed to cutting board with meat. Lay romaine on top of Boursin. Cut steak across the grain into thin slices and divide amongst sandwiches.

Source: Gourmet, "10 Minute Mains", February 2007, page 72