Flank Steak Sandwiches Cooking Thin
Elevate your sandwich game with these irresistible Flank Steak Sandwiches, a symphony of bold flavors and textures that's perfect for any meal. Tender, perfectly seared flank steak is sliced thin and layered onto toasty ciabatta rolls, topped with peppery arugula and sweet caramelized onions for a balanced bite. A homemade garlic aioli infused with zesty lemon juice ties everything together, adding a creamy, tangy punch of flavor. This recipe is all about simplicity with gourmet results, featuring quick prep, efficient cooking techniques, and fresh ingredients that shine. Whether you're making a hearty lunch or casual dinner, these sandwiches deliver restaurant-quality flavor in just 40 minutes.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 Garlic cloves
- 0.5 cup Mayonnaise
- 1 tablespoon Lemon juice
- 1 Yellow onion
- 1 tablespoon Butter
- 4 Ciabatta rolls
- 1 cup Arugula
Instructions
Remove the flank steak from the fridge and let it come to room temperature for about 15 minutes. Pat it dry with paper towels, then season both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a large cast-iron skillet over high heat. Once the oil is hot and shimmering, add the flank steak. Sear for 3-4 minutes on each side for medium-rare, or cook to your desired level of doneness.
Remove the steak from the pan and let it rest on a cutting board for 10 minutes. Slice it thinly against the grain.
In the meantime, make the garlic aioli. Mince the garlic cloves finely, then mix them into the mayonnaise along with the lemon juice and a pinch of salt. Set aside.
Peel and thinly slice the onion. Heat the remaining 1 tablespoon of olive oil and the butter in the same skillet over medium heat. Add the onions and cook, stirring occasionally, until softened and golden brown, about 10 minutes. Remove from the skillet and set aside.
Slice the ciabatta rolls in half and toast them lightly in the skillet or a toaster.
To assemble the sandwiches, spread a generous layer of garlic aioli on the bottom half of each ciabatta roll. Top with arugula, sliced flank steak, caramelized onions, and the top half of the roll.
Serve the sandwiches warm and enjoy!
Nutrition Facts
Calories |
3134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.2 g | 258% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 6105 mg | 265% | |
| Total Carbohydrate | 168.6 g | 61% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 9.3 g | ||
| Protein | 163.5 g | 327% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 212 mg | 16% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2014 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
