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Flank Steak Sandwiches Recipe
Flank Steak Sandwiches Recipe photo by Taste of Home

Flank Steak Sandwiches Recipe

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“My sister and I found this recipe 15 years ago, changed a few ingredients and made it our own," recalls Elizabeth Hiner of Chico, California. "Now, when family and friends hear we're making these sandwiches, they come running! It's a quick, healthy crowd-pleaser that goes great with summer.”
TOTAL TIME: Prep: 25 min. + marinating Grill: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + marinating Grill: 25 min.
MAKES: 6 servings

Ingredients

  • 1 cup chopped onion
  • 1 cup dry red wine or beef broth
  • 3/4 cup reduced-sodium soy sauce
  • 1/2 cup olive oil, divided
  • 4-1/2 teaspoons minced garlic, divided
  • 1-1/2 teaspoons ground mustard
  • 1-1/2 teaspoons ground ginger
  • 1 beef flank steak (1-1/2 pounds)
  • 1 medium sweet red pepper, cut into 1-inch strips
  • 1 medium sweet yellow pepper, cut into 1-inch strips
  • 1 medium red onion, thickly sliced
  • 1/4 teaspoon pepper
  • 6 French rolls, split

Nutritional Facts

1 sandwich equals 479 calories, 23 g fat (6 g saturated fat), 54 mg cholesterol, 933 mg sodium, 36 g carbohydrate, 2 g fiber, 30 g protein.

Directions

  1. 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 large resealable plastic bag; add steak. Pour remaining marinade into another resealable plastic bag; add the peppers and onion. Seal bags and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.
  2. Drain and discard marinade from steak. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat 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 145°; medium, 160°; well-done, 170°).
  3. 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.
  4. 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.
  5. Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately. Yield: 6 servings.
Originally published as Flank Steak Sandwiches in Simple & Delicious May/June 2008, p35

Nutritional Facts

1 sandwich equals 479 calories, 23 g fat (6 g saturated fat), 54 mg cholesterol, 933 mg sodium, 36 g carbohydrate, 2 g fiber, 30 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Flank Steak Sandwiches

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 17, 2010

This is the best one! Everyone loves it and I don't know how may people I have passed it on to.

MY REVIEW
Reviewed May. 25, 2010

Amazing!! The marinade is delish! I will use the marinade to make just grilled veggies. Great flavor. The sandwiches were great, and we will eat this again and again!

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