“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: SmallRecipe.com
Categories: Lunch
Total time: 50 minutes
Prep time: 25 minutes
Cook time: 25 minutes
Yield: 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 |
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.
After months of outdoor barbecuing, grilling moves indoors with this stove-top sandwich. It’s piled high with thinly sliced flank steak, charred onions, and melted Gruyere.
Provided by: SmallRecipe.com
Categories: Beef Recipes
Total time: 50 minutes
Prep time: 10 minutes
Ingredients:
| 1 small white onion, sliced into 1/4-inch rings |
| 1/2 cup fresh orange juice (from 2 oranges) |
| 1/4 cup fresh lime juice (from 2 to 4 limes) |
| 1/4 teaspoon ground cumin |
| 2 garlic cloves, crushed |
| 1 1/2 pounds flank steak, trimmed of excess fat |
| Coarse salt and freshly ground pepper, to taste |
| 2 tablespoons unsalted butter, room temperature |
| 1 loaf ciabatta (16 inches), split horizontally, halved crosswise |
| 6 ounces Gruyere cheese, thinly sliced |
| 1 whole dill pickle, thinly sliced crosswise |
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.
A savory marinade and garlic-herb butter work together to add small touches that elevate this flank steak sandwich into something that really shines.
Provided by: SmallRecipe.com
Total time: 4 hours 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4 servings
Ingredients:
| For the Steak |
| 3 tablespoons canola or vegetable oil |
| 2 tablespoons lemon juice |
| 2 tablespoons soy sauce |
| 2 tablespoons Worcestershire sauce |
| 1 tablespoon Dijon mustard |
| 1 tablespoon dark brown sugar |
| 1 tablespoon freshly ground black pepper |
| 2 teaspoons kosher salt |
| 2 teaspoons finely minced garlic (about 2 medium cloves) |
| 1 pound flank steak |
| For the Garlic-Herb Butter |
| 4 tablespoons unsalted butter, softened |
| 2 teaspoons finely minced garlic |
| 1 teaspoon finely minced chives |
| 1 teaspoon finely minced thyme |
| 1 teaspoon finely minced parsley |
| 1 teaspoon kosher salt |
| For the Onions and to Serve |
| 1 large onion, cut into 1/2-inch slices a nd skewered horizontally so the rings lie flat on the grill |
| 1 tablespoon canola or vegetable oil, for brushing |
| 1 large ciabatta loaf, halved lengthwise and sliced into 4 equal portions |
| 1/4 pound sliced mild provolone cheese |
| 1 large handful arugula |
Steps:
- To prepare the steak: Make marinade by whisking together oil, lemon juice, soy sauce, Worcestershire sauce, mustard, brown sugar, pepper, salt, and garlic in a small bowl. Place steak in a large resealable bag and pour in marinade. Seal bag, removing as much air as possible. Place in refrigerator and let steak marinate for at least 4 and up to 8 hours.
- To make the garlic-herb butter: In a small bowl, whisk together butter, garlic, chives, thyme, parsley, and salt. Set aside.
- When ready to cook, ignite all burners on grill, close lid, and preheat for 5 minutes. Clean and oil grilling grate. Brush onions with oil and place on grill along with steak. Cook onions until softened and well charred on each side, about 5 minutes per side. Cook steak until it is deeply browned on both sides and an instant-read thermometer registers 125°F when inserted into thickest part of meat (about 3 to 5 minutes per side). Transfer steak and onions to a cutting board as each is done. Let steak rest for 5 minutes, then slice against the grain on a bias. Remove skewer from onions and separate into individual rings.
- Liberally butter cut side of each piece of bread with garlic-herb butter. Place bread on grill, cut side down, and toast until lightly browned, 1 to 2 minutes. Transfer bread to a platter and top half of slices with steak, onions, and cheese.
- Turn off one burner on grill and place topped bread slices on cool side of grill. Cover and cook until cheese has melted, about 1 minute. Transfer back to platter and top each sandwich with arugula and top slice of bread. Serve immediately.