Best Bistro Flank Steak Sandwich Recipes

BISTRO-STYLE BEEF STEAK SANDWICH

Steps:

• Stack beef steaks; cut lengthwise in half and then crosswise into 1" strips.
• Heat 1 Tbl. olive oil in non-stick skillet over med-high heat til hot.
• Stir-fry beef strips and garlic (1/2 batch at a time), 1-2 minutes or til outside surface is no longer pink.
• Remove from skillet and season with 2 Tbl. soy sauce and pepper.
• Reduce heat to medium.
• Add 2 teaspoons oil to pan (if needed), and stir-fry onion 5 minutes.
• Add mushrooms and continue cooking 2-3 minutes or til veggies are tender.
• Add red pepper, wine and remaining 1 Tbl. soy sauce, bring to a boil.
• Reduce heat and return beef to skillet.
• Heat through.
• Pile beef mixture onto bottoms of rolls.
• Top each with 2 slices cheese.
• Place on cookie sheet with tops next to bottoms cut side up, and broil just til cheese is melted and inside tops are lightly toasted.

FRENCH BISTRO STEAK ON GARLIC CROUTES AND POTATO FRITES

Steps:

• Potato Frites:.
• Preheat oven to 400 degrees.
• In bowl, toss potatoes with oil, thyme, salt and pepper.
• Arrange on foil-lined rimmed baking sheet.
• Bake, turning once, for 40 minutes or until tender inside and crisp outside.
• While potatoes cook, start the Bistro Steak.
• Bistro Steak On Garlic Croutes:.
• Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil. Toast on baking sheet for 10 minutes or until golden.
• Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak, if needed.
• Roll edges in peppercorns to coat.
• In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned. Transfer to plate; cover and keep warm.
• Add wine and stock to skillet; bring to boil, scraping up any brown bits. Boil for about 1 minute or until reduced by half. Remove from heat.
• Stir in red pepper, shallot, butter and any juices accumulated on plate.
• Cut steaks in half; place on croûtes.
• Pour sauce over top.
• Serve with Potato Frites.

STEAK SANDWICH

Steps:

• Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
• Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
• To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
• Mustard Mayo:
• Whisk the ingredients together in a small bowl. Serve at room temperature.
• Yield: 1 cup

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.

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.

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.