Tangy Flank Steak Sandwiches
Sink your teeth into these irresistible Tangy Flank Steak Sandwiches, a perfect blend of bold flavors and irresistible textures. This easy yet impressive recipe features tender, marinated flank steak grilled to perfection and paired with a zesty red cabbage and carrot slaw for a fresh crunch in every bite. The marinade—a savory mix of soy sauce, balsamic vinegar, honey, and smoked paprika—infuses the steak with a tangy, smoky depth, while a creamy Dijon mayo spread adds a rich and tangy note to toasted baguettes or sandwich rolls. Quick to prep and ready in just 45 minutes, this crowd-pleasing meal is perfect for weeknight dinners, casual gatherings, or a hearty game-day feast. Treat your taste buds to the ultimate steak sandwich experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound flank steak
- 0.25 cup soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- 2 cloves garlic cloves
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 4 rolls baguette or sandwich rolls
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup red cabbage
- 1 large carrot
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 2 tablespoons fresh parsley
Instructions
In a small bowl, whisk together soy sauce, balsamic vinegar, honey, olive oil, minced garlic, smoked paprika, black pepper, and salt to create the marinade.
Place the flank steak in a large resealable plastic bag or shallow dish, and pour the marinade over it. Seal the bag or cover the dish, and refrigerate for at least 1 hour (up to 8 hours) to allow the flavors to infuse.
While the steak is marinating, prepare the tangy slaw. Thinly slice the red cabbage and grate the carrot. In a medium bowl, combine red cabbage, carrot, apple cider vinegar, sugar, and chopped parsley. Toss well and set aside to let the flavors meld.
Preheat a grill or grill pan over medium-high heat.
Remove the steak from the marinade, letting any excess drip off. Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness (aim for medium-rare to medium). Remove the steak from the grill, cover loosely with foil, and allow it to rest for 5-10 minutes.
While the steak is resting, slice the baguette or sandwich rolls in half and lightly toast them on the grill or under a broiler.
In a small bowl, combine mayonnaise and Dijon mustard. Spread this mixture onto the cut sides of the toasted rolls.
Thinly slice the rested steak against the grain for maximum tenderness.
Assemble the sandwiches by layering sliced steak and tangy slaw onto the prepared rolls.
Serve immediately and enjoy the explosion of flavors in every bite!
Nutrition Facts
Calories |
3089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.9 g | 179% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 7383 mg | 321% | |
| Total Carbohydrate | 287.7 g | 105% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 36.4 g | ||
| Protein | 176.7 g | 353% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 240 mg | 18% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2681 mg | 57% | |
*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.
