Best 2 Marinated Flank Steak Sandwiches Recipes

Embark on a culinary journey as we delve into the realm of marinated flank steak sandwiches, a delectable treat that will tantalize your taste buds and leave you craving more. Discover the art of selecting the perfect flank steak, the secret to creating a marinade that infuses the meat with mouthwatering flavors, and the techniques for grilling or pan-searing the steak to achieve the ideal doneness. We'll guide you through assembling the ultimate sandwich, complete with an array of toppings and sauces that will elevate this dish to a gourmet experience. Get ready to satisfy your cravings and impress your loved ones with this extraordinary sandwich that combines the best of flavors and textures.

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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

Ingredients

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.

BALSAMIC-MARINATED FLANK STEAK SANDWICHES WITH PEPPERS AND ONIONS

BALSAMIC-MARINATED FLANK STEAK SANDWICHES WITH PEPPERS AND ONIONS image

Categories Sandwich Beef

Yield 4 people

Number Of Ingredients 17

Ingredients

MARINADE
½ cup balsamic vinegar
¼ cup extra-virgin olive oil
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
4 garlic cloves, minced or pushed through a press
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper
DISH
1 flank steak, about 1½ pounds and ¾ inch thick
2 tablespoons extra-virgin olive oil
2 bell peppers, any color, cut into thin strips
1 large yellow onion, cut in half and thinly sliced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 ciabatta or other soft sandwich rolls, split
4 teaspoons Dijon mustard

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.

Tips:

Choose the right flank steak: Look for a flank steak that is about 1 1/2 to 2 inches thick and has a good amount of marbling.
Marinate the steak for at least 2 hours: This will help to tenderize the steak and infuse it with flavor.
Cook the steak over high heat: This will help to sear the outside of the steak and keep the inside juicy.
Let the steak rest before slicing: This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.
Use a sharp knife to slice the steak against the grain: This will help to prevent the steak from becoming tough.
Serve the steak with your favorite toppings: Some popular options include grilled onions, peppers, mushrooms, and cheese.

Conclusion:

Marinated flank steak sandwiches are a delicious and easy-to-make meal that is perfect for any occasion. By following the tips above, you can make sure that your flank steak sandwiches are juicy, flavorful, and tender. So next time you're looking for a quick and easy meal, give marinated flank steak sandwiches a try!