Flanksteakaujussandwiches Recipes

SLOW-COOKER FLANK STEAK AU JUS SANDWICHES

Steps:

• Stir together the olive oil, brown sugar, salt, cumin, paprika, pepper, and garlic, forming a paste; rub the paste into both sides of the steak, using all of the mixture. Place the onion slices in a 5- to 6-quart slow cooker; top with the steak. Pour the beer and soy sauce over the steak. Add the bay leaf and thyme. Cover and cook on LOW until the steak is tender, 7 to 8 hours.
• Transfer the steak and onions to a platter, reserving the cooking liquid in the slow cooker; cover the steak and onions with aluminum foil to keep warm.
• Pour the reserved cooking liquid through a wire-mesh strainer into a medium saucepan, discarding the solids. Bring to a boil over high, and boil until the sauce is reduced to about 1 1/2 cups, about 12 minutes. Stir together the cornstarch and water in a small bowl; drizzle into the sauce, and whisk until blended. Reduce the heat to medium-high, and simmer, stirring often, until thickened, about 1 minute. Shred the steak with 2 forks. Divide the steak and onions among the toasted rolls. Pour the sauce into dipping bowls, and serve with the sandwiches.

FLANK STEAK AU JUS SANDWICHES

Steps:

• Heat oil in a large skillet over high heat. Add flank steaks and cook well on both sides until browned and crisp. Reduce heat to medium and cook to desired doneness (10-12 minutes for medium, 8-10 minutes for med rare). Transfer to heated platter and keep warm.
• Combine sake and water in same skillet and cook over medium high heat until reduced to 2 cups (10-15 minutes).
• In a small cup combine soy sauce with water and then add to sake/water mixture along with the Kitchen Bouquet (or brown gravy sacue) and any juice from steak. Blend well and remove from heat but keep warm.
• Slice rolls horontally and spread with butter and sprinkle with cheese. Toast in the broiler until golden brown.
• Slice steak thinly on the diagonal, against the grain and then arrange steak slices on roll halves. Transfer to a large serving platter and serve with warm sauce.

FLANK STEAK SANDWICHES

Steps:

• In a small bowl, combine the onion, wine, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ginger. Pour 1-3/4 cups into a shallow dish; add steak, turn to coat and cover. Pour remaining marinade into another shallow dish resealable; add the peppers and onion, turn to coat and cover. Refrigerate both for 3 hours or overnight, turning occasionally., Drain and discard marinade from steak. Lightly oil the grill rack. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Drain and discard marinade from vegetables. Place in a grill basket. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently. , In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place cut side down on grill for 2-3 minutes or until golden brown. , Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately.

FLANK STEAK HOAGIES

Steps:

• For the rolls: Preheat a grill or grill pan to medium-high heat.
• Halve the rolls horizontally and remove some of the bread from the insides of the top halves. Drizzle the rolls evenly with the olive oil and grill until lightly toasted, 2 to 3 minutes. Remove to a tray and rub the toasted sides of the rolls with the garlic. Set aside.
• For the filling: Sprinkle the steak evenly on both sides with 1 teaspoon salt. Drizzle the onion slices with 1 teaspoon olive oil and sprinkle with the remaining 1/2 teaspoon salt, being careful to keep the slices intact so that they are easier to grill. Place the steak and onions on the grill and cook until an instant-read thermometer inserted in the steak reads 135 degrees F and the onions are deep golden, 5 to 6 minutes per side. Allow the steak to rest for 10 minutes before slicing.
• Meanwhile, combine the olives, basil, sun-dried tomatoes, capers, lemon juice, anchovy paste, oregano, roasted peppers and remaining 2 tablespoons olive oil in a large bowl. Mix well to combine. Thinly slice the steak against the grain. Add the sliced steak to the filling, along with the grilled onions and any accumulated juices from the plate. Toss well to combine.
• Place two slices of provolone on each toasted roll. Fill each roll with 1 cup arugula. Divided the steak filling among the rolls. Cut them in half and serve.

SLOPPIED FLANK STEAK SANDWICHES

Steps:

• Sprinkle the beef flank steak with steak seasoning on both sides. Heat olive oil in a skillet over medium heat until the oil shimmers, and place the flank steak into the hot oil. Quickly brown the steak on both sides, about 5 minutes per side. Set the beef aside.
• Stir brown sugar, onion, red bell pepper, apple cider vinegar, Worcestershire sauce, tomato sauce, and tomato paste together in a slow cooker until the brown sugar dissolves. Place the flank steak into the slow cooker, immersing it in the sauce. Set the cooker on on High and cook 4 hours, or set on Low and cook 8 hours.
• To serve, shred the meat with 2 forks, or remove the meat, chop, and return to the sauce. Toast buns, and serve the sloppied steak on the toasted buns.

MARINATED FLANK STEAK SANDWICHES

Steps:

• Combine onion, juices, cumin, and garlic in a shallow dish. Add steak, and let stand, turning once, for 20 minutes.
• Preheat a grill pan to medium-high and oven to 400 degrees. Pat steak dry, and season with salt and pepper. Grill to desired doneness, 5 to 6 minutes per side for medium-rare. Let rest.
• Grill onion for 2 to 3 minutes. Discard marinade.
• Butter bread. Grill, buttered side down, for 2 minutes. Place cheese on bottom halves, and bake in oven until melted.
• Slice steak thinly, against the grain. Top cheese with pickle, steak, onion, and bread. Halve each sandwich, and serve.