Marinated Flank Steak Sandwiches
Elevate your sandwich game with these irresistible Marinated Flank Steak Sandwiches, a perfect marriage of tender, flavorful steak and fresh, vibrant toppings. This recipe features juicy flank steak marinated in a tantalizing blend of soy sauce, balsamic vinegar, garlic, honey, and fresh rosemary, then grilled to perfection for a smoky, charred finish. Thinly sliced and layered onto crusty baguettes along with peppery arugula, ripe tomatoes, and tangy red onions, the sandwich is brought together with a creamy, zesty mayonnaise and horseradish spread. Ready in just 30 minutes (after marinating), this recipe is an ideal choice for a satisfying lunch or an impressive casual dinner. Whether for a summer cookout or a cozy weeknight meal, these gourmet steak sandwiches are sure to become a household favorite.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 0.25 cup Soy sauce
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 3 cloves Garlic cloves, minced
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Fresh rosemary, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Crusty baguette or sandwich rolls
- 1 cup Arugula
- 1 piece Tomato, thinly sliced
- 0.5 piece Red onion, thinly sliced
- 0.25 cup Mayonnaise
- 1 teaspoon Horseradish
Instructions
In a small mixing bowl, combine soy sauce, olive oil, balsamic vinegar, minced garlic, honey, Dijon mustard, chopped rosemary, salt, and black pepper to create the marinade.
Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and let excess marinade drip off. Discard the remaining marinade.
Grill the flank steak for 4-5 minutes per side for medium-rare, or adjust the cooking time based on your preferred level of doneness.
Remove the steak from the grill and let it rest for 10 minutes before slicing. Slice the steak thinly against the grain to ensure tenderness.
While the steak is resting, prepare the sandwich spread by mixing mayonnaise and horseradish in a small bowl.
Slice the baguette or sandwich rolls in half lengthwise and lightly toast them on the grill or in an oven until golden and crisp.
Spread the mayonnaise and horseradish mixture on the bottom halves of the bread.
Layer arugula, sliced tomatoes, and red onions on the bread. Top with the sliced steak.
Close the sandwiches with the top halves of the bread, slice in half if desired, and serve immediately.
Nutrition Facts
Calories |
2645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 6458 mg | 281% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 28.8 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 180 mg | 14% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2228 mg | 47% | |
*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.
