Grilled Flank Steak Sandwich
Sink your teeth into this Grilled Flank Steak Sandwich, a mouthwatering masterpiece that combines tender, marinated steak with layers of bold flavors and textures. Juicy, perfectly grilled flank steak is sliced thin and paired with caramelized onions, peppery arugula, and a creamy Dijon mayo spread, all tucked into a crusty baguette or ciabatta roll. The steak's marinade features a savory blend of soy sauce, balsamic vinegar, and garlic, ensuring every bite is packed with flavor. Optional Swiss cheese adds a melty, indulgent touch, while the toasted bread provides the perfect crisp contrast. This gourmet sandwich is easy to make yet utterly satisfying, making it ideal for lunches, casual dinners, or backyard cookouts. Perfectly balanced and bursting with flavor, this recipe is a must-try for sandwich lovers and steak enthusiasts alike!
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Recipe Information
Ingredients
- 1 lb flank steak
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 2 garlic cloves, minced
- 1 tsp black pepper
- 1 tsp kosher salt
- 1 baguette (or ciabatta rolls)
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 cup arugula
- 1 large onion, thinly sliced
- 1 tbsp butter
- 4 slices Swiss cheese (optional)
Instructions
In a small bowl, whisk together olive oil, soy sauce, balsamic vinegar, minced garlic, black pepper, and kosher salt to create a marinade.
Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and let it marinate in the refrigerator for at least 1 hour, ideally overnight.
Preheat your grill to medium-high heat. Remove the flank steak from the marinade and allow any excess marinade to drip off.
Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness (130°F for medium rare). Remove it from the grill and allow it to rest for 10 minutes before slicing thinly against the grain.
While the steak rests, heat a skillet over medium heat and melt the butter. Add the thinly sliced onion and cook, stirring frequently, until the onions are caramelized and golden brown, about 12-15 minutes. Remove from heat and set aside.
In a small bowl, mix mayonnaise and Dijon mustard to make a spread.
Slice the baguette (or ciabatta rolls) in half lengthwise and lightly toast on the grill or under the broiler.
Spread the Dijon mayo evenly on the toasted bread. Layer with arugula, slices of grilled flank steak, caramelized onions, and Swiss cheese if using.
Slice the sandwich into portions and serve immediately.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.6 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 290 mg | 22% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 508 mg | 11% | |
*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.
