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Flank Steak Sandwiches

 Flank Steak Sandwiches
“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.”
6 ServingsPrep: 25 min. + marinating Grill: 25 min.


  • 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


  • 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.
  • 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

2 of 2

Flank Steak Sandwiches (continued)

Directions (continued)

  • should read 145°; medium, 160°; well-done, 170°).
  • 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. Yield: 6 servings.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.