Grilled Marinated Steak Sandwiches Recipes

GRILLED STEAK MARINADE

Steps:

• Whisk together all of the ingredients for the marinade, except for the meat, in a small bowl.
• Place the meat in a large zip-top bag and massage the marinade into the meat. Seal the bag, making sure to get out as much air as possible. (Alternatively you could place the meat in the marinade in an airtight container - just be sure to flip it a few times so the meat gets the marinade on both sides).
• Store in the refrigerator for at least 6 hours or up to 5 days. Or keep in the freezer for up to 12 months.
• Set meat on the counter for 20-30 minutes to come to room temperature before grilling.
• Use the printable guide for in this post to determine the temperature and grill time for your steaks.

GRILLED STEAK SANDWICH

Steps:

• Prepare the chimichurri sauce for the chimichurri mayonnaise.
• In a medium bowl, whisk together the soy, lime juice, Worcestershire sauce, olive oil, garlic, sugar, and pepper.
• Place the steak into a large freezer bag and pour the marinade into the bag.
• Place the bag with the steak and marinate in the refrigerator for 6 hours, or overnight. Turn the bag every couple of hours.
• Prepare your grill to medium-hot heat.
• Remove the steak from the marinade and grill until the desired doneness, about 5 to 7 minutes per side for medium. Discard the marinade.
• Remove the steak from the grill and allow it to rest for 10 minutes. (The meat will continue to cook as it rests). Meanwhile, butter the buns and place on the grill, cut side down as the meat is resting.
• Mix together the chimichurri mayonnaise (this can be made 24 hours ahead of time). Sprinkle a little salt and pepper over the sliced tomatoes.
• Slice the meat against the grain. Slather a good helping of the chimichurri mayo on each bun. Add several slices of steak and then top with tomato slices and arugula. Serve at once.

ITALIAN GRILLED STEAK SANDWICH

Steps:

• Place first 4 ingredients in a large bowl or shallow dish. Add steak and turn to coat. Refrigerate, covered, 8 hours or overnight., Remove steak, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Cool completely., Cut bread loaf horizontally in half. Hollow out both halves, leaving a 1/2-in. shell (save removed bread for another use). Cut steak across the grain into thin slices. In a bowl, toss tomatoes with green onions, olives, pepperoni, basil and 2 tablespoons dressing. In another bowl, toss arugula with remaining dressing. , Place half the arugula in bread bottom. Layer with steak, tomato mixture and remaining arugula; replace top. Wrap in foil; refrigerate at least 1 hour. Cut into wedges to serve.

GRILLED MARINATED STEAK SANDWICHES

Steps:

• In shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag, mix honey, gingerroot, soy sauce and beer. Add beef; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning occasionally, at least 4 hours but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade. Cover and grill beef over from medium heat about 12 minutes for medium doneness, turning after 6 minutes and brushing frequently with marinade. Discard any remaining marinade.
• Cut beef into thin slices. Serve beef in pita fold breads with tomato and onion.

GRILLED STEAK SANDWICH

Steps:

• Mix all of the marinade ingredients together in a bowl and pour it into a large gallon-sized resealable plastic bag. Add the steak and turn to make sure it is completely covered by the marinade. Refrigerate for at least 2 hours and up to 12, turning the bag occasionally.
• Melt the butter in a heavy bottomed saucepan over medium heat. Once melted add the flour and stir until it becomes a light blonde color. Slowly whisk in milk. Bring the milk up to a simmer while stirring. Once at a simmer, stir in the cheese, a handful at a time. Season with salt and pepper, to taste. Keep warm until ready to use.
• Preheat the grill to medium-high heat.
• Toss green onions in a bowl with olive oil, and salt and pepper, to taste.
• Remove the steak from the marinade and let the excess drain off. Grill the steak for 5 to 7 minutes per side for medium-rare and about 8 to 10 minutes for medium. Remove the steak from the grill to a cutting board and allow it to rest for 10 minutes before slicing.
• While the steak rests, put the green onions and baguettes on the grill. Cook the green onions until charred and soft, about 4 minutes, and toast the bread until golden.
• To assemble, slice the steak, at a 45 degree angle, into very thin slices across the grain. Put some of the steak on the bottom of each roll, top with some grilled green onions, and smother with provolone cheese sauce. Cover with the top of the roll and serve.

MARINATED FLANK STEAK SANDWICHES

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.

THE BEST STEAK MARINADE

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.