Best Grilled Flank Steak Sandwich Recipes

GRILLED FLANK STEAK SANDWICH

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.

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.

GRILLED FLANK STEAK ON CIABATTA WITH RED PEPPERS

Steps:

• Smear flank steak with 2 tablespoons olive oil, massage with paprika and season with salt and pepper. Set aside. Combine 11/2 tablespoons of the tapenade with the parsley and 2 tablespoons of the oil. Set aside.
• Heat remaining oil in a large skillet. Add onion and sauté on medium until soft. Add garlic, sauté briefly, then add peppers. Reduce heat to low and sauté gently until very tender, about 30 minutes. Stir occasionally. Stir in wine and remaining tapenade, cook briefly, then remove from heat.
• Heat grill to hot. When peppers are done, put steak on grill and sear fairly close to the heat, 2 to 3 minutes per side for medium-rare. Timing is tricky because it depends on the fire and the thickness of the meat, but you can make a diagonal cut at one end of the steak to gauge doneness.
• Transfer steak to a cutting board and place ciabatta halves, cut side down, on the grill to toast. Watch closely. Smear toasted ciabatta with the reserved tapenade and parsley from Step 1. Slice steak thin on the bias and arrange slices on the ciabatta. Reheat peppers and spoon on top of the steak. Cut each ciabatta half in six pieces, arrange on a platter and serve.

GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES

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.

ITALIAN GRILLED STEAK SANDWICH

Steps:

• Place first 4 ingredients in a large bowl or shallow dish. Add steak and turn to coat. Refrigerate, covered, 8 hours or overnight., Remove steak, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Cool completely., Cut bread loaf horizontally in half. Hollow out both halves, leaving a 1/2-in. shell (save removed bread for another use). Cut steak across the grain into thin slices. In a bowl, toss tomatoes with green onions, olives, pepperoni, basil and 2 tablespoons dressing. In another bowl, toss arugula with remaining dressing. , Place half the arugula in bread bottom. Layer with steak, tomato mixture and remaining arugula; replace top. Wrap in foil; refrigerate at least 1 hour. Cut into wedges to serve.