FLANK STEAK SANDWICHES
"My sister and I found this recipe 15 years ago, changed a few ingredients and made it our own," recalls Elizabeth Hiner of Chico, California. "Now, when family and friends hear we're making these sandwiches, they come running! It's a quick, healthy crowd-pleaser that goes great with summer."
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 479 calories, Fat 23g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 933mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
GRILLED FLANK STEAK SANDWICH
Make and share this Grilled Flank Steak Sandwich recipe from Food.com.
Provided by MarraMamba
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Brush the flank steak on both sides with the mustard. Put the steak in a sturdy resealable plastic bag and add the wine. Seal the bag, pressing out any air, and refrigerate overnight. Drain the steak, pat dry and bring to room temperature before grilling.
- Meanwhile, in a small saucepan, combine the olive oil and garlic and cook over low heat until the garlic is golden and soft, about 15 minutes. Using a slotted spoon, transfer the garlic to a small bowl; reserve the garlic oil. Add the thyme to the garlic and mash to a paste. Stir in the mayonnaise and lemon juice and season with salt and pepper.
- Light a charcoal grill or preheat a cast iron grill pan. Brush the steak with the reserved garlic oil, season liberally with salt and pepper and grill over moderate heat for about 15 minutes, turning once, for medium-rare meat. Transfer the steak to a cutting board to rest for 5 minutes. Thinly slice the meat across the grain on the diagonal.
- Spread the garlic mayonnaise on the rolls and top with the flank steak, cheese and lettuce. Cut the sandwiches in half and serve.
Nutrition Facts : Calories 394.4, Fat 27.6, SaturatedFat 9.9, Cholesterol 64.1, Sodium 435.6, Carbohydrate 5.8, Fiber 0.4, Sugar 1.4, Protein 29
GRILLED STEAK SANDWICH
Provided by Patrick and Gina Neely : Food Network
Time 2h35m
Yield 5 servings
Number Of Ingredients 18
Steps:
- Mix all of the marinade ingredients together in a bowl and pour it into a large gallon-sized resealable plastic bag. Add the steak and turn to make sure it is completely covered by the marinade. Refrigerate for at least 2 hours and up to 12, turning the bag occasionally.
- Melt the butter in a heavy bottomed saucepan over medium heat. Once melted add the flour and stir until it becomes a light blonde color. Slowly whisk in milk. Bring the milk up to a simmer while stirring. Once at a simmer, stir in the cheese, a handful at a time. Season with salt and pepper, to taste. Keep warm until ready to use.
- Preheat the grill to medium-high heat.
- Toss green onions in a bowl with olive oil, and salt and pepper, to taste.
- Remove the steak from the marinade and let the excess drain off. Grill the steak for 5 to 7 minutes per side for medium-rare and about 8 to 10 minutes for medium. Remove the steak from the grill to a cutting board and allow it to rest for 10 minutes before slicing.
- While the steak rests, put the green onions and baguettes on the grill. Cook the green onions until charred and soft, about 4 minutes, and toast the bread until golden.
- To assemble, slice the steak, at a 45 degree angle, into very thin slices across the grain. Put some of the steak on the bottom of each roll, top with some grilled green onions, and smother with provolone cheese sauce. Cover with the top of the roll and serve.
GRILLED FLANK STEAK
Steps:
- Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
- Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
- Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
- Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.
GRILLED CAESAR-FLANK STEAK SANDWICHES
This homemade grilled caesar-flank steak sandwich is so good you won't believe it's a guilt-free lunch.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. In small bowl, mix all dressing ingredients; set aside.
- Sprinkle each side of steak with 1/2 teaspoon garlic-pepper blend. Place steak on grill over medium-high heat. Cover grill; cook about 12 minutes, turning once, for medium doneness. Place steak on cutting board; cover with foil. Reduce grill heat to medium.
- Spray cut sides of bread with olive oil cooking spray. Place bread and lettuce, cut sides down, on grill. Cover grill; cook 1 to 2 minutes or until bread is toasted and grill marks appear on lettuce and it becomes slightly wilted. Cut lettuce crosswise into 1-inch strips; discard root end.
- Cut steak across grain into thin slices. For each sandwich, spread 1 tablespoon dressing on cut sides of bread bottoms and tops. Divide steak slices evenly over bread bottoms; top with grilled lettuce and 1 tablespoon Parmesan cheese. Cover with bread tops.
Nutrition Facts : Calories 410, Carbohydrate 40 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 39 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 740 mg, Sugar 8 g, TransFat 0 g
FLANK STEAK SANDWICHES
Relish these pita bread grilled sandwiches filled with beef steak and tomatoes - perfect for a hearty, delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h25m
Yield 8
Number Of Ingredients 8
Steps:
- Trim fat from beef. Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern on both sides of beef. Place in shallow glass dish. Mix honey, soy sauce, gingerroot and beer in small bowl; pour over beef. Cover and refrigerate, turning occasionally, at least 4 hours but no longer than 24 hours.
- Brush grill rack with canola or soybean oil. Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade. Cover and grill beef 6 inches from medium heat about 12 minutes for medium doneness, turning after 6 minutes and brushing frequently with marinade. Discard any remaining marinade.
- Cut beef diagonally into thin slices. Serve beef in pita bread halves with tomato and onion.
Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 65 mg, Fiber 2 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 9 g, TransFat 0 g
GRILLED-STEAK SANDWICHES
Basil, tomatoes, and olive oil refine this sandwich. The soft bread soaks up the juices of fresh-off-the-grill steak, so no flavor is lost.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Let steaks stand at room temperature for 30 minutes. Heat grill to high. Brush grates with oil. Season steaks with salt and pepper. Grill for 5 minutes per side for medium-rare. Let rest for 10 minutes. Thinly slice steaks across the grain.
- Meanwhile, drizzle tomatoes with oil; season with salt and pepper. Brush bread with oil. Grill tomatoes until lightly charred and soft, 3 to 4 minutes per side. Grill cut sides of bread until lightly charred, 30 seconds to 2 minutes.
- Layer sliced steak and grilled tomatoes over bottom halves of bread. Garnish with basil and romaine leaves, drizzle with oil, and season with salt and pepper. Sandwich with top halves of bread. Cut each loaf crosswise into 6 sandwiches.
GRILLED FLANK STEAK
Serve this grilled flank steak with salad and vegetables.
Provided by Dianne Corbett Balach
Time 4h15m
Yield 4
Number Of Ingredients 12
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
GRILLED STEAK SANDWICH
Make and share this Grilled Steak Sandwich recipe from Food.com.
Provided by Trisha W
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut steak into 6 pieces and sprinkle generously with tenderizer, piercing with a fork.
- Grease lightly and preheat griddle to 400 degrees.
- Grill meat 2 to 3 minutes on each side; pepper to taste.
- MAKE SAUCE by combining the butter through the salt and heating.
- Toast the bread.
- TO SERVE; dip one side of the toast, using a fork, quickly into the sauce; top with the steak and spoon the remaining sauce on the steaks.
Nutrition Facts : Calories 414.3, Fat 20.2, SaturatedFat 11.1, Cholesterol 83.8, Sodium 676.9, Carbohydrate 34.2, Fiber 2, Sugar 0.6, Protein 23.1
STEAK AND CHEDDAR GRILLED CHEESE SANDWICHES RECIPE BY TASTY
This is the ultimate grilled cheese! Slices of perfectly cooked flank steak are layered between cheddar cheese and sandwiched between two slices of sourdough bread, then pan-fried in butter for a flavorful crunch! Serve with sweet and salty pickled carrots for a briny crunch.
Provided by Tikeyah Whittle
Categories Lunch
Time 1h
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine the vinegar, 1 tablespoon salt, the peppercorns, red pepper flakes, carrots, garlic, shallot, and water. Bring to a boil over high heat and cook, stirring to dissolve the salt, for 1 minute. Remove from the heat and let cool to room temperature, about 20 minutes. (If not using immediately, transfer the carrots and their brine to an airtight container and refrigerate for up to 2 weeks.)
- Meanwhile, heat the vegetable oil in a large cast-iron skillet over high heat.
- Season the steak with salt and pepper. Transfer to the skillet and cook, flipping halfway, until golden brown on the outside and medium-rare inside, 6-8 minutes total. Transfer to a cutting board and let rest for 10 minutes, then thinly slice against the grain.
- Return the skillet to medium heat and add the butter. Once melted, add 2 slices of sourdough bread. Top each slice with ½ cup shredded cheddar, and cook, undisturbed, until the bread is golden brown and toasted on the bottom and the cheese begins to melt, about 3 minutes. Divide the sliced steak between each slice of bread in the skillet, then top each with ½ cup of the remaining cheese and another slice of bread. Flip the sandwiches, cover the pan with a lid, and cook until the cheese has fully melted and the other side of the bread is golden brown and toasted, 2-3 minutes more.
- Transfer the sandwiches to a cutting board and wrap each in foil. Serve with the pickled carrots alongside.
- Enjoy!
Nutrition Facts : Calories 1088 calories, Carbohydrate 48 grams, Fat 68 grams, Fiber 6 grams, Protein 66 grams, Sugar 8 grams
MARINATED FLANK STEAK SANDWICHES
After months of outdoor barbecuing, grilling moves indoors with this stove-top sandwich. It's piled high with thinly sliced flank steak, charred onions, and melted Gruyere.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 50m
Number Of Ingredients 11
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.
EASY GRILLED FLANK STEAK
We have made this over an open fire pit, which is really yummy, and also on a gas grill. Try serving it with onions, peppers and potatoes grilled in a foil pack. Valerie Chipman - Lisbon, Maine
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow dish, combine the first 9 ingredients. Score the surface of the beef, making diamond shapes 1/4 in. deep; place in dish and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 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; thinly slice across the grain.
Nutrition Facts : Calories 205 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 179mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES
Categories Sandwich Onion Steak Bell Pepper Summer Grill/Barbecue Bon Appétit
Yield Serves 12
Number Of Ingredients 11
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 FLANK STEAK AND SRIRACHA MAYO
This is a great east meets west dish. It's a steak sandwich kicked up with Kikkoman Sriracha Mayonnaise!
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Time 1h48m
Yield 4
Number Of Ingredients 10
Steps:
- Pulse all marinade ingredients in blender until a rough paste, scraping down blender jar as needed.
- Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.
- Drain and discard marinade. Grill steak, over medium high heat for 7-9 minutes on each side or until meat reaches desired doneness. Let rest for 10 minutes before slicing.
- Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias. Split Loaf, brush a bit of oil on the inside, and grill for about 1 minute until warm and slightly toasted. Mix together the Kikkoman Sriracha Sauce and mayonnaise, and smear onto the toasted bread. Compose your sandwich with sliced steak, arugula, and brie.
Nutrition Facts : Calories 879 calories, Carbohydrate 65.1 g, Cholesterol 132.1 mg, Fat 44.4 g, Fiber 3.6 g, Protein 52.2 g, SaturatedFat 19 g, Sodium 3047.5 mg, Sugar 1.8 g
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GRILLED FLANK STEAK SANDWICHES RECIPE - MICHAEL KRAMER | FOOD
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- Brush the flank steak on both sides with the mustard. Put the steak in a sturdy resealable plastic bag and add the wine. Seal the bag, pressing out any air, and refrigerate overnight. Drain the steak, pat dry and bring to room temperature before grilling.
- Meanwhile, in a small saucepan, combine the olive oil and garlic and cook over low heat until the garlic is golden and soft, about 15 minutes. Using a slotted spoon, transfer the garlic to a small bowl; reserve the garlic oil. Add the thyme to the garlic and mash to a paste. Stir in the mayonnaise and lemon juice and season with salt and pepper.
- Light a charcoal grill or preheat a cast-iron grill pan. Brush the steak with the reserved garlic oil, season liberally with salt and pepper and grill over moderate heat for about 15 minutes, turning once, for medium-rare meat. Transfer the steak to a cutting board to rest for 5 minutes. Thinly slice the meat across the grain on the diagonal.
- Spread the garlic mayonnaise on the rolls and top with the flank steak, cheese and lettuce. Cut the sandwiches in half and serve.
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- Early in the day, if possible, or at least two hours before cooking, place all of the marinade ingredients into a Gallon size Ziplock bag. Add the steak to the bag, seal and place in refrigerator.
- Cut the meat across the grain into thin slices. Place some of the meat on each bun along with the mushroom and onion mixture. If you like cheese, top the meat and onion mixture with cheese and place under broiler for a few seconds before serving.
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