Marsala Steak Sandwich - cooking recipe

Ingredients

1 cup marsala wine
1/4 cup olive oil
1 lemon, juice and zest of
3 garlic cloves, crushed
1 tablespoon fresh thyme leave
1 tablespoon dried parsley
1 teaspoon mustard powder
2 tablespoons minced onions
1 teaspoon fresh coarse ground black pepper
1 1/4 lbs flank steaks or 1 1/4 lbs chuck steaks, shaved
2 tablespoons butter
2 sweet onions, thinly sliced
5 ounces Baby Spinach or 5 ounces arugula
salt and pepper
4 ounces sliced provolone cheese
2 garlic cloves, halved
4 ciabatta buns or 4 focaccia buns, halved and toasted

Preparation

Mix wine through coarse pepper in a large, non-reactive shallow pan.
Add shaved steak and stir to coat. Place in the refrigerator for 8-12 hours. Remove from the marinade and pat dry.
Strain marinade into a saucepan and bring to a boil. Cook five minutes, set aside.
In a large, deep skillet over medium-low heat, melt the butter.
Add the onions and cook, stirring occasionally, until they are a rich golden colour - about 15 minutes. Remove from the pan, reserving the liquid, and set aside.
Return the pan to the stove, raise the heat to medium-high and add the steak.
Cook, stirring, until halfway done, then add the onions, baby spinach and 1/4 cup of the boiled marinade.
Stir well, cover and cook until spinach is wilted.
Add 2 tbsp more marinade, then top with a layer of the sliced Provolone. Cook until cheese is thoroughly melted. Remove from heat.
Rub each cut side of each toasted bun half with the cut garlic cloves.
Spoon 1/4 of the pan mixture onto one half of each bun and press down well.
If desired, serve boiled marinade alongside for dipping.