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."
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 479 calories, Fat 23g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 933mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
GRILLED STEAK CAESAR SALAD
A tangy anchovy dressing coats this hearty Caesar salad. It's my version of a delicious dish offered at one of our finer restaurants. My quilting group really enjoys this salad, served with hard rolls and a fruit dessert. -Eleanor Froehlich Rochester Hills, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a blender, combine the first 9 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate., Grill steak, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large bowl, toss the romaine, 1/3 cup Parmesan cheese and salad dressing. Divide among salad plates. Slice the steak; arrange steak and tomatoes on salads. Top with croutons and remaining Parmesan cheese.
Nutrition Facts :
GRILLED FLANK STEAK SANDWICH
Make and share this Grilled Flank Steak Sandwich recipe from Food.com.
Provided by MarraMamba
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Brush the flank steak on both sides with the mustard. Put the steak in a sturdy resealable plastic bag and add the wine. Seal the bag, pressing out any air, and refrigerate overnight. Drain the steak, pat dry and bring to room temperature before grilling.
- Meanwhile, in a small saucepan, combine the olive oil and garlic and cook over low heat until the garlic is golden and soft, about 15 minutes. Using a slotted spoon, transfer the garlic to a small bowl; reserve the garlic oil. Add the thyme to the garlic and mash to a paste. Stir in the mayonnaise and lemon juice and season with salt and pepper.
- Light a charcoal grill or preheat a cast iron grill pan. Brush the steak with the reserved garlic oil, season liberally with salt and pepper and grill over moderate heat for about 15 minutes, turning once, for medium-rare meat. Transfer the steak to a cutting board to rest for 5 minutes. Thinly slice the meat across the grain on the diagonal.
- Spread the garlic mayonnaise on the rolls and top with the flank steak, cheese and lettuce. Cut the sandwiches in half and serve.
Nutrition Facts : Calories 394.4, Fat 27.6, SaturatedFat 9.9, Cholesterol 64.1, Sodium 435.6, Carbohydrate 5.8, Fiber 0.4, Sugar 1.4, Protein 29
GRILLED CAESAR-FLANK STEAK SANDWICHES
This homemade grilled caesar-flank steak sandwich is so good you won't believe it's a guilt-free lunch.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 410, Carbohydrate 40 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 39 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 740 mg, Sugar 8 g, TransFat 0 g
GRILLED STEAK SANDWICH
Make and share this Grilled Steak Sandwich recipe from Food.com.
Provided by Trisha W
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut steak into 6 pieces and sprinkle generously with tenderizer, piercing with a fork.
- Grease lightly and preheat griddle to 400 degrees.
- Grill meat 2 to 3 minutes on each side; pepper to taste.
- MAKE SAUCE by combining the butter through the salt and heating.
- Toast the bread.
- TO SERVE; dip one side of the toast, using a fork, quickly into the sauce; top with the steak and spoon the remaining sauce on the steaks.
Nutrition Facts : Calories 414.3, Fat 20.2, SaturatedFat 11.1, Cholesterol 83.8, Sodium 676.9, Carbohydrate 34.2, Fiber 2, Sugar 0.6, Protein 23.1
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- Place the steak in a large ziplock bag or baking dish along with all the marinade ingredient. Toss well to coat. Refrigerate for two hours or overnight.
- Remove the flank steak from the fridge and allow it to come to room temperature. In the meantime, place a cast iron skillet on the grill, and preheat it to medium high heat.
- Add the butter and 1 Tablespoon olive oil to the skillet. Add the onion and pinch of salt and toss to coat. Put the lid on the grill and let the mixture cook for 15 minutes, stirring about every five minutes. If the onions start to brown before they soften, add a Tablespoon of water to the skillet.
- Add the mushrooms and an additional Tablespoon of olive oil to the skillet and cook an additional 5-10 minutes or until onions are soft and sweet and mushrooms are golden brown. Remove the skillet from the grill.
GRILLED FLANK STEAK SANDWICHES RECIPE - MICHAEL KRAMER
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- Brush the flank steak on both sides with the mustard. Put the steak in a sturdy resealable plastic bag and add the wine. Seal the bag, pressing out any air, and refrigerate overnight. Drain the steak, pat dry and bring to room temperature before grilling.
- Meanwhile, in a small saucepan, combine the olive oil and garlic and cook over low heat until the garlic is golden and soft, about 15 minutes. Using a slotted spoon, transfer the garlic to a small bowl; reserve the garlic oil. Add the thyme to the garlic and mash to a paste. Stir in the mayonnaise and lemon juice and season with salt and pepper.
- Light a charcoal grill or preheat a cast-iron grill pan. Brush the steak with the reserved garlic oil, season liberally with salt and pepper and grill over moderate heat for about 15 minutes, turning once, for medium-rare meat. Transfer the steak to a cutting board to rest for 5 minutes. Thinly slice the meat across the grain on the diagonal.
- Spread the garlic mayonnaise on the rolls and top with the flank steak, cheese and lettuce. Cut the sandwiches in half and serve.
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- Early in the day, if possible, or at least two hours before cooking, place all of the marinade ingredients into a Gallon size Ziplock bag. Add the steak to the bag, seal and place in refrigerator.
- Cut the meat across the grain into thin slices. Place some of the meat on each bun along with the mushroom and onion mixture. If you like cheese, top the meat and onion mixture with cheese and place under broiler for a few seconds before serving.
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