Tangy Flank Steak Sandwiches Recipes

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FLANK STEAK SANDWICHES



Flank Steak Sandwiches image

"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

1 cup chopped onion
1 cup dry red wine or beef broth
3/4 cup reduced-sodium soy sauce
1/2 cup olive oil, divided
4-1/2 teaspoons minced garlic, divided
1-1/2 teaspoons ground mustard
1-1/2 teaspoons ground ginger
1 beef flank steak (1-1/2 pounds)
1 medium sweet red pepper, cut into 1-inch strips
1 medium sweet yellow pepper, cut into 1-inch strips
1 medium red onion, thickly sliced
1/4 teaspoon pepper
6 French rolls, split

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.

HOT 'N' SPICY FLANK STEAK



Hot 'n' Spicy Flank Steak image

With its flavorful marinade, Julee Wallberg's flank steak makes a succulent meal. "I received this recipe from a friend, and it's been a family favorite ever since."-Julee Wallberg, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

3 tablespoons brown sugar
3 tablespoons red wine vinegar
3 tablespoons sherry or reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon canola oil
1-1/2 teaspoons crushed red pepper flakes
1-1/2 teaspoons paprika
1-1/2 teaspoons chili powder
1-1/2 teaspoons Worcestershire sauce
3/4 teaspoon seasoned salt
3/4 teaspoon garlic powder
3/4 teaspoon dried parsley flakes
1 beef flank steak (1-1/2 pounds)

Steps:

  • In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting., Lightly coat the grill rack. Grill steak, uncovered, 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°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.

Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 326mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

SPICY FLANK STEAK



Spicy Flank Steak image

This spicy flank steak is full of flavor and texture. Add Ranch dressing for dipping!

Provided by 2COOLBABY2

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 40m

Yield 6

Number Of Ingredients 7

2 teaspoons paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garlic salt
1 pinch ground black pepper
2 pounds flank steak, cut into strips
½ cup Ranch dressing

Steps:

  • In a large resealable plastic bag, mix the paprika, coriander, cumin, garlic salt, and pepper. Place steak in the bag, and shake to coat. Allow to sit 20 minutes in the refrigerator.
  • Preheat the oven broiler. Lightly grease a baking sheet.
  • Arrange steak on the baking sheet, and broil 5 minutes on each side, or to desired doneness. Serve with Ranch dressing for dipping.

Nutrition Facts : Calories 239.7 calories, Carbohydrate 2.1 g, Cholesterol 39.2 mg, Fat 16.9 g, Fiber 0.7 g, Protein 18.9 g, SaturatedFat 4.2 g, Sodium 530.2 mg, Sugar 0.9 g

SLOPPIED FLANK STEAK SANDWICHES



Sloppied Flank Steak Sandwiches image

I'm not a fan of ground beef, but I like the flavor of sloppy joes. This recipe incorporates the flavor of the classic sandwich with the lean cut of flank steak and the ease of a slow cooker.

Provided by MORRISONAL

Categories     Main Dish Recipes     Sandwich Recipes     Sloppy Joe Recipes

Time 4h15m

Yield 6

Number Of Ingredients 11

1 ½ pounds beef flank steak
1 tablespoon steak seasoning (such as Montreal Steak Seasoning®)
1 tablespoon olive oil
¼ cup brown sugar
1 small onion, chopped
1 small red bell pepper, chopped
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
6 hamburger buns, split and toasted

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.

Nutrition Facts : Calories 345.5 calories, Carbohydrate 39 g, Cholesterol 35.6 mg, Fat 12.8 g, Fiber 3 g, Protein 18.6 g, SaturatedFat 4.3 g, Sodium 1236.4 mg, Sugar 14.1 g

TANGY FLANK STEAK SANDWICHES



Tangy Flank Steak Sandwiches image

This recipe is from Sunset magazine, probably back in the 80's. My mom used to make it for us for Father's Day every year. DH and I now make it, but we don't make sandwiches. We do double the sauce to pour over the meat on our plates. Instead of making sandwiches, we dip french bread in the extra sauce. It tastes great leftover too.

Provided by bojmom

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2/3 cup ketchup
1/2 cup water
1/3 cup lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon celery seed
2 bay leaves
1/2 teaspoon pepper
1/4 teaspoon dry basil
1 1/2 lbs flank steaks
French bread (use rolls if you want to make sandwiches)

Steps:

  • In a small pan, combine the ketchup, water, lemon juice, Worcestershire, celery seed, bay leaves, pepper, and basil.
  • Simmer, uncovered, stirring occassionally, for 10 minutes.
  • Let marinade cool.
  • Meanwhile, use a sharp knife to lightly score both sides of the steak, making diagonal cuts across the steak about 1 inch apart to form a diamond pattern.
  • Place meat in a dish and pour cooled marinade over the meat.
  • Cover and refrigerate about 24 hours.
  • Remove meat to BBQ but save the marinade.
  • BBQ meat until done to your liking. (allow about 5 - 7 minutes each side for medium rare).
  • Pour marinade into a small pan and heat on the stove until hot and simmering.
  • Cut meat across the grain in thin slanting slices.
  • Serve with sauce and french bread.

MARINATED FLANK STEAK SANDWICHES



Marinated Flank Steak Sandwiches image

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

1 small white onion, sliced into 1/4-inch rings
1/2 cup fresh orange juice (from 2 oranges)
1/4 cup fresh lime juice (from 2 to 4 limes)
1/4 teaspoon ground cumin
2 garlic cloves, crushed
1 1/2 pounds flank steak, trimmed of excess fat
Coarse salt and freshly ground pepper, to taste
2 tablespoons unsalted butter, room temperature
1 loaf ciabatta (16 inches), split horizontally, halved crosswise
6 ounces Gruyere cheese, thinly sliced
1 whole dill pickle, thinly sliced crosswise

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.

COCOA-RUBBED FLANK STEAK SANDWICHES



Cocoa-Rubbed Flank Steak Sandwiches image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 6 sandwiches

Number Of Ingredients 11

1/2 cup mascarpone cheese
2 tablespoons prepared horseradish, well drained
2 tablespoons ketchup
Kosher salt
One 2-pound flank steak
1 tablespoon unsweetened cocoa power
1 tablespoon ground dark-roast coffee
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 tablespoon olive oil
6 ciabatta rolls

Steps:

  • In a medium bowl, mix together the mascarpone, horseradish, ketchup and 1/2 teaspoon salt with a rubber spatula. Cover and refrigerate until ready to use.
  • Allow the flank steak to come to room temperature for 30 minutes before grilling. Preheat a grill or grill pan to medium high.
  • Meanwhile, mix together the cocoa powder, coffee, cumin and paprika in a small bowl. Sprinkle the steak on both sides with 1 1/2 teaspoons salt and rub with the cocoa mixture, followed by the olive oil (to help the spices stick).
  • Grill the steak for about 8 minutes per side, until an instant-read thermometer registers 125 degrees F in the thickest part. Remove from the grill and let rest for at least 10 minutes.
  • Meanwhile, cut the ciabatta rolls through the equator and grill, cut-side down, until golden brown and nicely marked, about 1 minute. Spread the rolls with the mascarpone mixture.
  • Thinly slice the steak against the grain and pile onto the rolls. Slice the sandwiches in half and serve.

BROILED FLANK-STEAK SANDWICHES



Broiled Flank-Steak Sandwiches image

These hearty steak sandwiches are served with roasted red peppers and a horseradish sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 11

1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon grainy mustard
Coarse salt and freshly ground black pepper
1 1/2 pounds flank steak
3 tablespoons extra-virgin olive oil
1 bunch watercress, tough stems trimmed
1 tablespoon freshly squeezed lemon juice
4 thick slices rustic bread, toasted
Roasted Peppers with Garlic and Basil, or store-bought roasted bell peppers, if you prefer

Steps:

  • Make horseradish sauce: In a small bowl, whisk together sour cream, mayonnaise, horseradish, and mustard. Season with salt and pepper. Cover with plastic wrap; refrigerate while preparing steak.
  • Heat broiler, with rack 6 inches from heat. Season steak well on both sides with salt and pepper; rub with 2 tablespoons oil. Place on a roasting pan fitted with a rack. Broil 6 minutes on each side for medium-rare. Let rest 5 minutes before slicing 1/4 inch thick.
  • Place watercress in a bowl; toss with remaining tablespoon oil and the lemon juice. Season with salt and pepper. Serve on toasted bread, topped with steak, horseradish sauce, and roasted peppers.

FLANK STEAK SANDWICHES



Flank Steak Sandwiches image

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

2 beef flank steaks (1 pound each)
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon grated gingerroot
1 can or bottle (12 ounces) regular or nonalcoholic beer
8 pita breads (6 inches in diameter), cut in half to form pockets
2 medium tomatoes, sliced
1 large grilled sliced onion

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

SWEET AND TANGY FLANK STEAK (OAMC OR MAKE AHEAD)



Sweet and Tangy Flank Steak (Oamc or Make Ahead) image

This recipe is from Super Suppers, the franchise that allows families to prepare meals ahead of time in their central kitchen. They do the prep, you do the assembly for quick dinners from the freezer. I love flank steak and this sweet/spicy combination appealed to me. The addition of pepper is mine and the way I like this dish.

Provided by justcallmetoni

Categories     Steak

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1/3 cup reduced sodium soy sauce
1/3 cup packed brown sugar
1/4 cup sliced scallion, white and green parts
1 tablespoon sesame oil
1 tablespoon sesame seeds
2 teaspoons garlic, minced
1 -1 1/2 teaspoon gingerroot, minced
1/4 teaspoon chili pepper flakes (optional)
2 lbs flank steaks

Steps:

  • Mix together all ingredients except steak together in a bowl. Fold steak into thirds, placing outer edges towards the center. Place steak into a resealable freezer bag. Add marinade and squish around so that all of the steak surface is covered. Place into a second bag, seal and label.
  • Freeze steak for up to 2 month. To prepare, remove 2 days ahead and defrost in the fridge.
  • To prepare, pre-heat grill or broiler. Remove steak from bag and pour sauce into a small sauce pan. Bring sauce to a boil and simmer for 5 minutes.
  • Grill or broil steak for 5 minutes per side or until steak reaches 135 degrees. Remove steak from heat and allow to rest for 5 minutes before slicing.
  • To serve, thinly slice steak across the grain and spoon a bit of sauce on top.
  • (if you are not preparing this as a make ahead meal, marinade meat for 2 to 4 hours before cooking.).

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