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.
BALSAMIC-MARINATED FLANK STEAK SANDWICHES WITH PEPPERS AND ONIONS
Steps:
- In a large, resealable plastic bag combine the marinade ingredients. Place the steak in the bag (cut the steak crosswise in half, if needed, to fit in the bag), press the air out of the bag, and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for at least 4 hours or overnight, turning occasionally. In a large skillet over medium-high heat, warm 2 tablespoons oil. Add the bell peppers, onion, salt, and pepper and cook until the vegetables begin to soften, 10 to 12 minutes, stirring occasionally. Reduce the heat to medium and cook until the vegetables are very tender and caramelized, 8 to 10 minutes more, stirring often. Remove from the heat and cover to keep warm. Prepare the grill for direct cooking over medium heat (350° to 450°F). Remove the steak from the bag and discard the marinade. Grill the steak over direct medium heat, with the lid closed, until cooked to your desired doneness, 8 to 12 minutes for medium rare, turning once. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down, over direct heat. Remove from the grill and let the steak rest for 3 to 5 minutes. Cut the steak across the grain into thin slices. Spread 1 teaspoon mustard on the bottom half of each split roll. Build the sandwiches with the meat and the pepper-onion mixture. Serve warm.
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