Grilled Steak Sandwich Recipe
We 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.
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.
- 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 Dried 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
- 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.
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!