Grilled Steak Sandwich Recipe
David Scott Allen · Lunchtime Meals · Provencal Recipes · TasteWe are lucky living in Arizona there is no defined barbeque season. This grilled steak sandwich is something that we tend to eat in the summer months, or perhaps on a warm fall day. I decide to prepare this sandwich with my homemade focaccia and Worcestershire sauce (click here for the recipe for this “killer condiment”). However, if you are short for time you can buy those ingredients. Serve this sandwich as a hearty lunch or with a green salad and other sides for dinner.
Enjoy!
Grilled Steak Sandwich
This sandwich reminds me of summer, but of course, you can make it any time of the year, with or without a BBQ.
Ingredients
- 1 pounds Flank Steak roughly 1 1/4
- 1/3 cup olive oil
- 3 tbsp balsamic vinegar I used Sicilian lemon white balsamic
- 1 1/2 tsp Dijon mustard
- 1 tsp Sugar
- 1 tsp paprika
- 1 tsp basil
- 1/2 tsp Dried Oregano
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 4 pieces Focaccia about 5-inches square, or 4 sandwich rolls
- 2 tbsp Worcestershire sauce
- 2 tbsp unsalted butter
Instructions
- First thing in the morning, prepare and marinate the steak. Place a double layer of aluminum foil — about 24 inches (60 cm) — on the counter. Place the steak in the middle.
- In a small bowl, whisk together olive oil, balsamic vinegar, sugar, paprika, Dijon mustard, dried basil, dried oregano, salt, and black pepper.
- Pour half the marinade on the steak and spread it evenly. Turn the steak and spread the other side with the remaining marinade. Wrap tightly in the foil (this keeps marinade on both sides) and place in the refrigerator to marinate for the day (overnight marinating is okay, too).
- About an hour before serving, remove steak from the refrigerator and bring to room temperature.
- Heat your grill (charcoal or gas, or you can use a cast iron pan on the stovetop).
- About 12 minutes before serving, unwrap the steak and grill 3 minutes on one side, and 2 1/2 minutes on the other for medium rare.
- Place cooked steak on a cutting board, cover, and let sit 5 minutes.
- To serve, prepare the sauce by heating the Worcestershire sauce and butter together until sizzling. Set aside.
- Slice the focaccia or rolls.
- Slice the steak. (see note)
- Divide the sliced meat among the focaccia/rolls and top with a drizzle of the sauce.
- Serve with a green salad.
Notes
Important to note: Flank steaks are a tough cut of beef and, in addition to being marinated at least 8 hours before putting them on the grill, they need to be sliced very thinly on a 45-degree angle against the grain; improper slicing will leave it tough.
Tried this recipe?Let us know how it was!
Sandwich Recipes
Pink (Beet Juice) Waffle Sandwiches
Grilled Sourdough Tartines with Ricotta, Peach and Basil
Classic Bistro Sandwich Croque Monsieur and Madame
Bistro Inspired Sandwich with Chanterelle Mushrooms and White Truffle Oil
From Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
French Salad Dressing Alberta VinaigretteNext Post
Discover Provence a Tour for Women OnlyRelated Provence Articles
Bistro Sandwich with Chanterelle Mushrooms and Truffle Oil
September 30, 2016
A bistro Inspired Sandwich with Chanterelle Mushrooms and White Truffle Oil served in pan de mie toasted bread boxes.…
Classic Bistro Sandwich Croque Monsieur and Madame
August 18, 2016
The ingredients are few for this dish - pain de mie (I really think the bread must be pain de mie – and never sour dough; anyone in France want to weigh in?), ham, cheese, béchamel sauce, and mustard. There are (if you look online) hundreds of recipes, each with a slight variation: the cheese in the béchamel or the cheese on top; mustard on both pieces of bread, or just one side; toast the bread, grill the sandwich, bake it, broil it, or a hybrid. Basically, they all work! …
Homemade Classic French Baguettes Try This Easy Recipe
September 20, 2024
Let’s be honest; no one can make French Baguettes without the perfect French flour, the correct French yeast, or a wood-fired oven. But I still want to bake something at home with the right texture and that distinctive crinkling sound when gently squeezed. Sure, we can buy decent bread where we live, but I still …
Recipe for a Classic Pot au Feu for Cold Weather Days in Provence
September 17, 2014
The pot-au-feu is a very traditional Provençal dish. Pot-au-Feu is translated to “pot on the fire,” essentially a French stew. Typically, it is made with beef, although it can also be made with pork. Many countries have a variation on pot-au-feu, as it generally is a way to use low-cost (less desirable) cuts of meat. …
No Comment