Westward Ho Flank Steak Sandwiches
Take your taste buds on a delicious journey with these bold and savory Westward Ho Flank Steak Sandwiches! Tender, marinated flank steak is grilled to perfection and paired with deeply caramelized onions, peppery baby arugula, and a zesty homemade horseradish mayo, all nestled between lightly toasted ciabatta rolls. The flank steak gets its remarkable flavor from a marinade of soy sauce, Worcestershire, smoked paprika, and garlic, ensuring every bite is packed with smoky, tangy goodness. Perfect for lunch or dinner, these hearty sandwiches are easy to prepare in under an hour (with a little extra time for marinating!) and make a satisfying meal the whole family will love. Pair with crispy fries or a fresh salad for the ultimate gourmet experience at home.
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 4 ciabatta rolls
- 1 yellow onion, sliced
- 2 tablespoons unsalted butter
- 0.5 cup mayonnaise
- 2 tablespoons prepared horseradish
- 1 cup baby arugula
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
In a large resealable plastic bag, combine olive oil, soy sauce, Worcestershire sauce, minced garlic, smoked paprika, and ground black pepper. Add flank steak to the bag, seal, and massage the marinade into the meat. Refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Heat a large skillet or grill pan over medium-high heat. Remove the flank steak from the marinade, letting excess drip off. Cook steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Set aside, cover loosely with foil, and let rest for 10 minutes.
While the steak rests, heat the butter in a large skillet over medium heat. Add sliced onions and a pinch of salt, stirring occasionally, and cook for 15-20 minutes until onions are deeply caramelized. Remove from heat and set aside.
In a small bowl, mix mayonnaise and horseradish together to create the horseradish mayo. Adjust seasoning with a pinch of salt if needed.
Slice the rested flank steak thinly against the grain into strips.
Slice the ciabatta rolls horizontally and lightly toast them in a hot, dry skillet or under a broiler for 1-2 minutes.
Assemble the sandwiches by spreading horseradish mayo on the bottom halves of the rolls. Layer with baby arugula, sliced steak, caramelized onions, and more horseradish mayo (if desired). Top with the other half of the roll.
Serve immediately with your favorite side, like fries or a simple salad. Enjoy!
Nutrition Facts
Calories |
3469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.6 g | 294% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 8405 mg | 365% | |
| Total Carbohydrate | 184.2 g | 67% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 15.7 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 294 mg | 23% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2605 mg | 55% | |
*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.
