Two-foot-long baguette, cut into four sections
Dijon mustard
1 large mango (½ mango needed for this recipe)
1 large shallot
3 tablespoons coarsely ground black pepper
2 tablespoons kosher salt
12 thinly sliced eye round steaks (sometimes called steak medallions)
Cooking spray
6 deli slices of provolone cheese, cut in half
Preheat grill or grill pan to high.
Cut each baguette section in half lengthwise. Slather one half of each section with mustard. Set aside.
Use a vegetable peeler to remove the skin of the mango, then use a pairing knife to cut the flesh away from the pit. Use ½ mango for this recipe; reserve remaining mango for other use.
Combine the ½ mango and shallot in a food processor and pulse until finely diced. Spread this mango relish over the mustard, dividing it equally among the sections. Set aside.
Combine the pepper and salt in a shallow bowl. Firmly press one side of each steak in the salt and pepper to coat well. If you like, coat the second sides, as well. But be warned, this makes them quite potent.
Lightly coat the grill or grill pan with cooking spray. Grill the steaks for 2 to 3 minutes, or until cooked through. Flip once after about 1 minute.
Lay half a cheese slice on each steak. Close the lid of the grill or cover the pan, turn off the heat and let the steaks sit for 1 minute, or until the cheese melts.
To assemble the grinders, set 3 steaks over the mango mixture on each baguette section, then top with the other half of the section.
Makes 4 servings.
