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Texas-Style Steak Sandwiches

I love the bold flavor of these hearty sandwiches. They cook quickly on the grill and taste great whether they're topped with salsa or guacamole.
  • Total Time
    Prep: 10 min. + marinating Grill: 10 min.
  • Makes
    2 servings


  • 1 beef flank steak (1/2 pound)
  • 1/3 cup finely chopped onion
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1/2 to 3/4 teaspoon chili powder
  • 1/4 to 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon ground cumin
  • 2 French rolls, split and toasted
  • 1/2 cup salsa or guacamole, optional


  • Pound steak to 1/4-in. thickness. In a shallow dish, combine the onion, oil, lime juice, vinegar, garlic, chili powder, salt and cumin; add beef and turn to coat. Cover; refrigerate for 8 hours or overnight.
  • Drain and discard marinade. Grill steak, uncovered, over medium heat or broil 4 in. from heat for 3-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Slice meat across the grain. Serve on rolls. Top with salsa or guacamole if desired.
Nutrition Facts
Nutrition Facts: 4 ounces (calculated without salsa) equals 423 calories, 20 g fat (5 g saturated fat), 54 mg cholesterol, 479 mg sodium, 32 g carbohydrate, 2 g fiber, 28 g protein.

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Average Rating:
  • angelasandoval
    Jul 23, 2013

    The meat was delicious, but the sandwich still felt sort of plain and the guacamole squished out as you ate the sandwich. Next time will do it up with a chipotle mayo, lettuce, tomato slices, avocado slices, red onion and maybe some fresh jalapeno slices.