Grilled Flank Steak Onion Pepper And Mushroom Sandwiches Recipes

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GAME-DAY STEAK SANDWICHES WITH MUSHROOMS, ONIONS AND GRUYERE



Game-Day Steak Sandwiches with Mushrooms, Onions and Gruyere image

Provided by Josh Capon

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 15

1 ribeye cap steak (3 to 5 pounds) or 2 to 3 flank steaks, trimmed
Steak Marinade, optional, recipe follows
Kosher salt and freshly ground black pepper
3 Spanish onions, peeled
1 pound cremini mushrooms, rinsed and patted dry
1/2 cup olive oil, plus more for drizzling
4 ciabatta rolls or 1 loaf ciabatta, split
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 pound Gruyere, sliced
1/2 cup Worcestershire sauce
1/2 cup olive oil
6 cloves garlic, minced
Leaves from 2 sprigs fresh rosemary, chopped finely
1 red finger chile (fresh cayenne pepper), minced

Steps:

  • If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and refrigerate for a few hours or overnight.
  • When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the meat on a cutting board and allow to rest at least 5 minutes.
  • While the steak cooks and rests, slice the onions thinly into half moons. Slice the mushrooms very thinly. Heat a large skillet over high heat. Add 1/2 cup of oil. Once the oil is hot, add the onions and cook, stirring frequently, until lightly caramelized. Add the mushrooms. Turn the heat down to medium and continue to cook until the liquid from the mushrooms has evaporated, about 10 minutes. Season with salt and pepper.
  • Drizzle a little oil on the cut sides of the ciabatta and toast on the grill.
  • Stir the mayonnaise and mustard together in a small bowl. Set aside.
  • To assemble the sandwiches, thinly slice the steak against the grain. Place a dollop of the mayonnaise mixture on both halves of the toasted ciabatta loaf or rolls and spread evenly. Layer the sliced Gruyere on the top half of the ciabatta. (If you want melted cheese, place the Gruyere-topped ciabatta under a preheated broiler for a minute or two.) Layer the sliced steak on the bottom half of bread. Next, top the steak with the mushrooms and onions. Close the sandwich with the top half of ciabatta, slice and serve.
  • Combine the Worcestershire, oil, garlic, rosemary and chile in a large bowl and mix well.

GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES



Grilled Flank Steak, Onion and Bell Pepper Sandwiches image

These are great sandwiches for a crowd during the summer. The ingredients marinate for a few hours, so you can make them ahead. Then, they go on the grill and cook very quickly. We also make these with flank steak leftovers by scaling the ingredients down. Time does not include marinating time.

Provided by lazyme

Categories     Lunch/Snacks

Time 25m

Yield 12 serving(s)

Number Of Ingredients 13

3 cups dry red wine
3 cups onions, chopped
2 1/4 cups soy sauce
3/4 cup olive oil
8 large garlic cloves, chopped
1 tablespoon dry mustard
1 1/2 teaspoons dry mustard
1 tablespoon ground ginger
1 1/2 teaspoons ground ginger
4 1/2 lbs flank steaks
6 large bell peppers, 3/8 inch wide strips
3 large red onions, 1/2 inch thick rings
French roll, grilled

Steps:

  • Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
  • Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE



Grilled Steak with Caramelized Onions, Blue Cheese, Wild Mushroom Relish and Roasted Red Pepper Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 8h30m

Yield 4 servings

Number Of Ingredients 33

3/4 cup olive oil
6 cloves garlic, coarsely chopped
1 ancho chile, coarsely chopped
1 New Mexican chile, coarsely chopped
1 lime, zested and coarsely chopped
1 pound flank steak
Salt and freshly ground pepper
12 (6-inch) flour tortillas
1 pound white cheddar, coarsely grated
Grilled Onions, recipe follows
8 ounces blue cheese, crumbled
Ancho chile powder
Wild Mushroom Relish, recipe follows
Chopped cilantro
Roasted Red Pepper Sauce, recipe follows
Olive oil
2 red onions, peeled and thinly sliced
Salt and pepper
3 tablespoons olive oil
1 1/2 pounds mushrooms (cremini, shiitake, oyster) coarsely chopped
2 cloves garlic, finely chopped
1/2 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon finely chopped fresh thyme
3 tablespoons finely chopped parsley
Salt and freshly ground pepper, to taste
2 red bell peppers, roasted, peeled, seeded and coarsely chopped
3 tablespoons chopped red onion
2 teaspoons chipotle puree
2 tablespoons fresh lime juice
2 tablespoons honey
3/4 cup olive oil
Salt and freshly ground pepper, to taste

Steps:

  • Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
  • Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
  • For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
  • Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.

GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES



Grilled Flank Steak, Onion and Bell Pepper Sandwiches image

Categories     Sandwich     Onion     Steak     Bell Pepper     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 12

Number Of Ingredients 11

3 cups dry red wine
3 cups chopped onions
2 1/4 cups soy sauce
3/4 cup olive oil
8 large garlic cloves, chopped
1 tablespoon plus 1 1/2 teaspoons dry mustard
1 tablespoon plus 1 1/2 teaspoons ground ginger
4 1/2 pounds flank steaks
6 large bell peppers (red, yellow and/or green), cut into 3/8-inch wide strips
3 large red onions, cut into 1/2-inch-thick rings
Grilled French Bread Rolls

Steps:

  • Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
  • Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

GRILLED STEAK AND ONION SANDWICHES



Grilled Steak and Onion Sandwiches image

Satisfy even the hungriest bunch with these two-hand hoagies, stuffed full of juicy grilled meat and slabs of sweet onions.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 9

1 large sweet onion, cut into 1/2-inch-thick wedges
2 teaspoons olive oil
1 1/2 teaspoons garlic-pepper blend
1/2 teaspoon dry mustard
1 (1-lb.) boneless beef sirloin steak
2 tablespoons butter, softened
4 hoagie buns, split
3 tablespoons steak sauce
1 medium tomato, thinly sliced

Steps:

  • Heat gas or charcoal grill. Cut 18-inch square sheet of heavy-duty foil. Brush onion wedges with oil. In small bowl, combine 1 teaspoon of the garlic-pepper blend and the dry mustard; mix well. Sprinkle both sides of steak with mustard mixture.
  • When grill is heated, place steak on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Place onion wedges on sheet of foil next to steak. Cook 8 to 12 minutes or until steak is of desired doneness and onion is crisp-tender, turning steak once and stirring onion occasionally.
  • Meanwhile, in small bowl, combine butter and remaining 1/2 teaspoon garlic-pepper blend; blend well. Spread on cut sides of buns. To toast buns, place cut sides down on grill during last 1 to 2 minutes of cooking time.
  • To serve, spread cut sides of each bun with about 1 teaspoon steak sauce. Cut steak crosswise into thin slices. Layer steak slices, onion wedges and tomato slices on bottom halves of buns. Cover with top halves of buns.

Nutrition Facts : Calories 485, Carbohydrate 56 g, Cholesterol 75 mg, Fat 1, Fiber 4 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 830 mg, Sugar 11 g

GRILLED SKIRT STEAK AND PEPPER SANDWICHES WITH CORN MAYONNAISE



Grilled Skirt Steak and Pepper Sandwiches with Corn Mayonnaise image

Provided by Bon Appétit Test Kitchen

Categories     Sandwich     Quick & Easy     High Fiber     Father's Day     Backyard BBQ     Lunch     Mayonnaise     Steak     Corn     Bell Pepper     Grill     Grill/Barbecue     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 11

2/3 cup mayonnaise
1 1/2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 small garlic clove, pressed
6 4-inch-long baguette sections or one 1-pound loaf ciabatta, halved horizontally
2 ears of corn, husked
2 small red bell peppers, quartered lengthwise
1 large red onion, cut into 1/3-inch rounds
1 1/4 to 1 1/2 pounds skirt steak, cut crosswise into 6-inch pieces
Olive oil (for brushing)

Steps:

  • Prepare barbecue (high heat). Whisk first 5 ingredients in medium bowl. Set aside. Pull out some of inside of bread, forming thick shells. Brush corn, peppers, onion, cut sides of bread, and steaks with olive oil. Sprinkle with salt and pepper. Grill vegetables until charred and just tender and steaks until charred and cooked to medium-rare, about 15 minutes for corn, 8 to 10 minutes for peppers, and 5 to 8 minutes for onion, turning occasionally, and 3 minutes per side for steaks. Let steaks rest 5 minutes. Grill bread, cut side down, until charred, about 2 to 3 minutes.
  • Cut corn from cobs; add 1 cup to bowl with mayonnaise mixture and stir to coat. Season to taste with salt and pepper.
  • Cut steaks diagonally against the grain into 1/3- to 1/2-inch-thick strips. Arrange steak slices, peppers, and onion over bottom halves of bread. Spoon corn mayonnaise over. Top with bread, pressing slightly to compact. (If using ciabatta, cut into 6 sandwiches.) only 377 calories!

GRILLED STEAK SANDWICH WITH MUSHROOMS AND CARAMELIZED ONIONS



Grilled Steak Sandwich With Mushrooms and Caramelized Onions image

this tasty grilled steak sandwich can be made during bbqs or using a home griller or toaster oven. left over bbq steaks can also be used while just topping it with the grilled mushrooms and caramelized onions.

Provided by Pneuma

Categories     Lunch/Snacks

Time 30m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 12

4 sandwich steaks (thin slices)
olive oil, as needed
steak seasoning, as needed
3/4 cup mushroom, champignon
8 slices rye bread
French fries (optional) or chips (optional)
2 tablespoons olive oil
2 onions, sliced into thin rings
1/2 cup water
1 tablespoon brown sugar
1 -2 tablespoon red wine vinegar
1/4 cup butter

Steps:

  • for the onions, heat oil, add onions and cook for 15 mins or until soft.
  • add water, brown sugar, vinegar and simmer until water has nearly evaporated adding the butter last,turning off the heat and stirring it.
  • for the steak, brush both sides with oil and add a bit of steak seasoning, grilling it for 2-3 mins on each side.
  • grill the mushrooms too for 2 minutes and cut into slices.
  • then, toast the bread adding the grilled steak and top with caramelized onions and mushrooms.
  • repeat with others and serve with french fries or chips.
  • best served warm.

Nutrition Facts : Calories 538.3, Fat 35.6, SaturatedFat 15.1, Cholesterol 70.3, Sodium 566.9, Carbohydrate 39.9, Fiber 4.8, Sugar 8.4, Protein 15.8

GRILLED STEAKS WITH MUSHROOM SAUCE



Grilled Steaks with Mushroom Sauce image

Midweek days deserve something special. This steak entree with its savory sauce will fit the bill beautifully. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 beef top sirloin steak (1-1/2 pounds)
1/2 teaspoon steak seasoning
1 pound small fresh mushrooms
1/4 cup butter, cubed
1/2 cup beef broth
1 tablespoon Dijon mustard
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme

Steps:

  • Cut steak into 4 pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks.

Nutrition Facts : Calories 353 calories, Fat 19g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 447mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 40g protein.

TRIPLE PEPPER STEAK SANDWICHES



Triple Pepper Steak Sandwiches image

Make parts of this steak sandwich recipe ahead of time and you can assemble the sandwich quickly for a weeknight meal. This fork-and-knife sandwich works very well with leftover fajita meat and peppers, or as a way to use leftover grilled steak or chicken. The chipotle cream sauce can be made up to three days in advance.-Robert Taylor, Shawnee, Kansas

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 15

2 boneless beef top loin steaks (1 inch thick and 8 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 large sweet onion, thinly sliced
1 cup sliced fresh mushrooms
1 poblano pepper, thinly sliced
2 tablespoons plus 2 teaspoons butter, divided
2 tablespoons chopped onion
1 garlic clove, minced
1/2 cup heavy whipping cream
1 chipotle pepper in adobo sauce, minced
1/2 teaspoon ground cumin
1/4 teaspoon chicken bouillon granules
1 loaf (14 ounces) ciabatta bread
4 slices pepper jack cheese

Steps:

  • Sprinkle steaks with salt and pepper. Grill, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing., Meanwhile, in a large skillet, saute sliced onion, mushrooms and poblano pepper in 2 tablespoons butter until tender. Remove from the heat; stir in sliced steak., In a small saucepan, saute chopped onion in remaining butter until tender. Add garlic; cook 1 minute longer. Stir in the cream, chipotle, cumin and bouillon; cook and stir until thickened., Cut ciabatta in half horizontally, then cut into four equal portions. Place cheese on bottom bread slices; top with steak mixture, chipotle cream sauce and remaining bread. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

Nutrition Facts : Calories 768 calories, Fat 37g fat (20g saturated fat), Cholesterol 145mg cholesterol, Sodium 1013mg sodium, Carbohydrate 71g carbohydrate (9g sugars, Fiber 4g fiber), Protein 43g protein.

GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS



Grilled Balsamic Flank Steak With Peppers and Onions image

Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge. It makes party time a cinch, as the steak cooks in just 10 minutes (and this recipe can easily be doubled-or tripled to feed a crowd.)

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h45m

Yield Serves 4 to 6

Number Of Ingredients 11

1 1/4 to 1 1/2 pounds flank steak, patted dry and pierced at approximately 1 1/2-inch intervals with the tines of a fork
Kosher salt and freshly ground pepper
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
2 tablespoons light-brown sugar
1 tablespoon extra-virgin olive oil, plus more for grill
3 rosemary sprigs
1 large sweet onion, such as Vidalia, cut into scant 1/2-inch-thick rounds
2 red or orange bell peppers, stems, ribs, and seeds removed, cut into scant 1/2-inch-thick rounds
Crusty bread, for serving (optional)

Steps:

  • Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
  • Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.

GRILLED FLANK STEAK



Grilled Flank Steak image

Serve this grilled flank steak with salad and vegetables.

Provided by Dianne Corbett Balach

Time 4h15m

Yield 4

Number Of Ingredients 12

½ cup olive oil
¼ cup lemon juice
2 cloves garlic, minced
1 tablespoon dried minced onion
1 ½ teaspoons flavor enhancer (such as Accent®)
1 ½ teaspoons salt
1 teaspoon black pepper
1 teaspoon white sugar
½ teaspoon dry mustard
½ teaspoon dried rosemary
¼ teaspoon ground ginger
1 (1 pound) flank steak

Steps:

  • Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
  • Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.

Nutrition Facts : Calories 356 calories, Carbohydrate 4.2 g, Cholesterol 25.2 mg, Fat 31.8 g, Fiber 0.4 g, Protein 14.1 g, SaturatedFat 5.6 g, Sodium 1139.8 mg, Sugar 1.8 g

HAMBURGER STEAKS WITH PEPPERS, ONIONS, AND MUSHROOMS



Hamburger Steaks with Peppers, Onions, and Mushrooms image

I think my dear husband could eat ground beef patties 3 or 4 times a week! Sometimes, it's a challenge to come up with a way to prepare them that satisfies both his love of ground beef and my love of variety! Try this recipe of simple ingredients and enjoy a different take on a ground beef patty, tonight.

Provided by Bibi

Categories     Everyday Cooking

Time 45m

Yield 4

Number Of Ingredients 13

1 ½ pounds ground beef (90% lean)
⅓ cup plain dried bread crumbs
1 egg, lightly beaten
1 teaspoon seasoned salt
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
2 cups sliced fresh mushrooms
¾ cup sliced onion
½ red bell pepper, sliced into strips
½ green bell pepper, sliced into strips
salt and ground black pepper to taste
½ cup beef broth

Steps:

  • Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
  • Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
  • Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
  • Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.

Nutrition Facts : Calories 488.7 calories, Carbohydrate 13.2 g, Cholesterol 164.4 mg, Fat 29.3 g, Fiber 1.9 g, Protein 41.2 g, SaturatedFat 10.4 g, Sodium 570.1 mg, Sugar 3.6 g

GRILLED STEAK AND ONION SANDWICH



Grilled Steak and Onion Sandwich image

Our version of the classic sandwich becomes a hearty meal perfect for lunch or a light dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 9

1 teaspoon Dijon mustard
1 tablespoon plus 1/2 teaspoon balsamic vinegar
2 tablespoons plus 1 teaspoon extra-virgin olive oil
Coarse salt and ground pepper
1 pound skirt steak
1 red onion, sliced into 1/2-inch-thick rounds
8 slices crusty bread
Arugula
Parmesan shavings

Steps:

  • In a large baking dish, whisk together mustard, 1 tablespoon vinegar, and 2 tablespoons oil. Season with salt and pepper. Add steak and turn to coat; let sit 15 minutes at room temperature. Heat a grill pan or cast-iron skillet over medium-high. Drizzle onion with 1 teaspoon oil and season with salt and pepper. Grill steak and onions until steak is medium-rare and onions are tender,5 to 7 minutes, flipping once. Let steak rest 5 minutes before thinly slicing against the grain. Meanwhile, in a food processor, process onions until finely chopped, then mix with 1/2 teaspoon vinegar. Season to taste with salt and pepper. Spread onion mixture on 4 slices bread. Top with steak, arugula, Parmesan, and 4 more slices bread.

Nutrition Facts : Calories 475 g, Fat 25 g, Fiber 3 g, Protein 37 g

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  • Place the steak in a large ziplock bag or baking dish along with all the marinade ingredient. Toss well to coat. Refrigerate for two hours or overnight.
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From foodnewsnews.com


GRILLED FLANK STEAK, ONION & BELL PEPPER SANDWICHES RECIPE
These are great sandwiches for a crowd during the summer. The ingredients marinate for a few hours, so you can make them ahead. Then, they go on the grill and cook very quickly. We also make these with flank steak leftovers by scaling the ingredients down. Time does not include marinating time. Recipe Categories . Course. Appetizers (3015) Beverages (2060) Breakfast …
From recipezazz.com


GRILLED FLANK STEAK WITH MUSHROOMS AND ONIONS
2020-08-11 Add steaks and let sit for 2 hours or more. In a skillet melt half of the butter and add the onions. Cook over medium for 10 minute. Add mushrooms and season with sea salt and freshly ground black pepper and sauté for 10 minutes. In a small bowl mix 1 tablespoon of olive oil, 2 tablespoons of sugar, 3 tablespoons of soy sauce, and 1/4 cup of ...
From rvcookingmadesimple.com


GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES
Add your review, photo or comments for Grilled Flank Steak, Onion And Bell Pepper Sandwiches. American Main Dish Meat - Steaks and Chops American Main Dish Meat - Steaks and Chops Toggle navigation
From bigoven.com


GRILLED FLANK STEAK ONION AND BELL PEPPER SANDWICHES
Grilled flank steak onion and bell pepper sandwiches is the best recipe for foodies. It will take approx 25 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make grilled flank steak onion and bell pepper sandwiches at your home.. The ingredients or substance mixture for grilled flank steak onion and bell pepper sandwiches recipe that are …
From webetutorial.com


10 BEST STEAK SANDWICHES WITH PEPPERS AND ONIONS RECIPES
2022-05-01 The Best Steak Sandwiches With Peppers And Onions Recipes on Yummly | Cartwheel Pasta With Peppers & Onions, Avocado Grilled Cheese, Grilled Steak Sandwich
From yummly.com


JEANMARIE BROWNSON: RED CHILE GRILLED STEAK WITH MUSHROOMS AND …
4 boneless strip steaks or ribeye steaks OR 2 T-Bone steaks OR 6 top sirloin steaks, each 1 1/4 inches thick, total 2 1/2 pounds; 1/4 cup low-sodium soy sauce or tamari
From omaha.com


GRILLED PEPPERS, ONION, MUSHROOMS WITH FLANK STEAK RECIPE
SparkPeople closed in August 2021 so you can no longer save or track recipes. You can still search and find our health recipes here. SparkRecipes is powered by. Articles. Grilled peppers, onion, mushrooms with flank steak. Share on Facebook Share on Pinterest Share by Email More sharing options. Share on Twitter. Print. Be the first to rate this recipe! Nutritional Info. …
From recipes.sparkpeople.com


STEAK SANDWICHES WITH CARAMELIZED ONIONS AND PROVOLONE CHEESE
2020-10-22 Slice the meat very thinly against the grain. Prepare the bread: Slice the baguette and place on a cookie sheet cut side up. Add the ingredients: Pile the cheese, steak, sauce, onions and more cheese on top of the bread. Heat to melt cheese: Pop back on the grill or in the oven to melt the cheese.
From cravingsofalunatic.com


STEAK AND CHEESE SANDWICHES WITH ONIONS AND MUSHROOMS
2011-08-23 Preheat oven to 425F or set your broiler to low. Slice the bread open and scoop out some of the bread in the center, about 1 ounce from each piece. Divide steak and mushrooms evenly between the four pieces of bread and the cheese over each one. Place sandwiches on a sheet pan and heat in the oven or broiler until the cheese melts; 2 - 3 minutes ...
From skinnytaste.com


STEAK AND MUSHROOM SANDWICHES RECIPE | MYRECIPES
Cut steak diagonally across the grain into thin slices. Step 6. While steak cooks, heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add sliced onion, bell pepper, and mushrooms; sauté 10 minutes or until vegetables are tender and liquid evaporates. Add remaining 1/4 teaspoon black pepper.
From myrecipes.com


GRILLED FLANK STEAK, ONION, AND PEPPERS RECIPE -SUNSET MAGAZINE
Drizzle meat with butter and lemon juice and rub flavorings into slits. Step 3. 3. Grill steak, turning once, 8 minutes total for medium. Let rest. Mix onion and peppers with oil, garlic, and remaining 1/2 tsp. salt. Grill, turning often, until softened, 5 minutes. Cut …
From sunset.com


GRILLED STEAK SANDWICH - SPEND WITH PENNIES
2020-06-17 Season with salt and pepper. Bring up the long sides of the foil, so the ends meet and double-fold the ends. Double fold the two short ends to seal the packet. Place packet on the preheated grill and grill 10-15 minutes on one side. Flip package over and grill an additional 15 minutes or until onion is tender.
From spendwithpennies.com


STEAK ONION MUSHROOM RECIPE - THERESCIPES.INFO
https://www.foodnetwork.com › recipes › robert-irvine › mushroom-onion-flank-steak-recipe-1939838 See more result ›› 62. Visit site . Share this result ×. Mushroom Onion Flank Steak Recipe | Robert Irvine | Food ... Copy the link and share. Tap To Copy Rib Eye Steaks with Mushrooms and Onions - Will Cook For ... best www.willcookforsmiles.com. …
From therecipes.info


FLANK STEAK WITH MUSHROOMS AND PEPPERS - ALL INFORMATION ABOUT …
Flank Steak with Mushrooms Recipe - The Spruce Eats top www.thespruceeats.com. 1 1/2 to 2 pounds/700 to 900 grams flank steak Salt, to taste Black pepper, to taste 1 large shallot, divided 1/2 cup/120 mL balsamic vinegar 3 tablespoons/60 mL olive oil, divided 3 tablespoons/45 mL sugar, divided 5 tablespoons/60 mL soy sauce, divided 1/4 cup/60 mL butter, divided 1/2 …
From therecipes.info


GRILLED FLANK STEAK SANDWICH - A BOUNTIFUL KITCHEN
2014-03-19 When the pan is hot, add mushrooms and onions and cook for about 5 minutes, adding salt and pepper as cooking also tossing as cooking takes place. Add garlic andsauté for about 1 minute, or until fragrant, be careful to not burn garlic. Reduce heat if necessary. Turn off heat, cover to keep warm. Place meat on grill and cook for about 5 ...
From abountifulkitchen.com


GRILLED STEAK AND ONION SANDWICH WITH HORSERADISH CREAM
Preparation. Heat olive oil in a large skillet over medium heat. Add onions and cook until softened, about 2 minutes. Add mushrooms and cook another 10 to 15 minutes or until vegetables are fully cooked and onions are golden brown. Liberally season the steak with salt and pepper. In the same pan, add steak and another ½ Tbsp. of olive oil.
From labreabakery.com


GRILLED FLANK STEAK SANDWICHES WITH CARAMELIZED ONIONS AND …
Sep 16, 2018 - Grilled Flank Steak Sandwiches with Caramelized Onions and Mushrooms - (Free Recipe below) Sep 16, 2018 - Grilled Flank Steak Sandwiches with Caramelized Onions and Mushrooms - (Free Recipe below) Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, …
From pinterest.com


PUBLIX FLANK STEAK PINWHEEL - THERESCIPES.INFO
How to cook publix flank steak pinwheels - recipes - Tasty ... trend tastyquery.com. 1 Nov 2017. Slow cooker flank steak. 151 1.Save recipe. and the heating element or cradle. The cooking time is very similar to a crockpot and the results are almost if not the same.1+ lb. flank steak cut in strips1 shallot sliced thin or yellow onion2 T chili powder1 1. . Recipe from bl
From therecipes.info


GRILLED SKIRT STEAK SANDWICH - NEIGHBORFOOD
2021-06-15 Whisk together all the marinade ingredients in a small bowl. Season the skirt steak with salt and pepper on both sides, then place in a casserole dish or plastic bag along with the marinade. Cover tightly and place in the fridge. Marinate for at least 1 hour or no longer than 24 hours. Remove the steak from the fridge.
From neighborfoodblog.com


STEAK SANDWICH WITH CARAMELIZED ONIONS {ELEGANT!} - WELLPLATED.COM
2020-12-28 Preheat the oven to 350 degrees F. Remove steak from the refrigerator and place on a plate. Season liberally with salt and pepper on both sides. Let come to room temperature while you caramelize the onions. Prepare the Dijon onions: Heat 1 tablespoon olive oil in a large sautee pan over medium high.
From wellplated.com


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