Best Flank Steak Sandwiches Recipes

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.

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.

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.

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.

BROILED FLANK-STEAK SANDWICHES

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.

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.

FLANK STEAK SANDWICHES

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.

GRILLED FLANK STEAK, ONION, PEPPER, AND MUSHROOM SANDWICHES

Steps:

• Combine first 7 ingredients in a large bowl. Divide steak, peppers, onions and mushrooms into two pans. Pour marinade over both. Turn to coat. Cover and refrigerate 3 to 6 hours. Drain steak and vegetables. Grill or broil steak about 4 minutes per side for rare. Grill vegetables until beginning to brown -- 4 minutes per side. Slice steak thinly against the grain. Serve all on grilled rolls.

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.

TANGY FLANK STEAK 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.

FLANK STEAK AU JUS SANDWICHES

Steps:

• Heat oil in a large skillet over high heat. Add flank steaks and cook well on both sides until browned and crisp. Reduce heat to medium and cook to desired doneness (10-12 minutes for medium, 8-10 minutes for med rare). Transfer to heated platter and keep warm.
• Combine sake and water in same skillet and cook over medium high heat until reduced to 2 cups (10-15 minutes).
• In a small cup combine soy sauce with water and then add to sake/water mixture along with the Kitchen Bouquet (or brown gravy sacue) and any juice from steak. Blend well and remove from heat but keep warm.
• Slice rolls horontally and spread with butter and sprinkle with cheese. Toast in the broiler until golden brown.
• Slice steak thinly on the diagonal, against the grain and then arrange steak slices on roll halves. Transfer to a large serving platter and serve with warm sauce.

COCOA-RUBBED FLANK STEAK SANDWICHES

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.

WESTWARD HO FLANK STEAK SANDWICHES

Steps:

• Prepare Horseradish Sauce:.
• In a small bowl, stir together mayonnaise, horseradish, lime juice and oregano. Cover and chill.
• In a small bowl, combine oregano, coriander, salt and pepper: set aside.
• In a 12" nonstick or cast iron skillet, melt butter over medium low heat. Add onions, garlic, and 2 teaspoons of spice mixture(half). Cook, covered, for 13-15 minutes until onions are tender, stirring occasionally. Uncover; cook and stir over medium high heat for 5-8 minutes more or until onions are golden. Remove from skillet; set aside. Wipe the skillet clean.
• If using flank steak, score meat on both sides by making shallow cuts at 1" intervals diagonally across steak in a diamond pattern. Rub steak on both sides with the remaining half of the spice mixture.
• Heat the same skillet over medium high heat until very hot. Add steak and cook, covered, for 12-16 minutes or until meat is medium rare(145*F.), turning once. Remove meat from skillet to cutting board; cover with foil. Let steak stand 10 minutes.
• Thinly slice steak across the grain.
• To serve, arrange lettuce leaves and steak on bottoms of rolls. Top with onions, dollop with horseradish sauce. Add roll tops. Enjoy!

GRILLED CAESAR-FLANK STEAK SANDWICHES

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.