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
Châteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
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
Braised Bison Stew with Silk Road Spices
September 5, 2019
the scent of this stew as our native Albertan bison simmers the day away in a slow cooker filled with the warmest flavours spices can impart. If you can’t access bison, as we can here in Western Canada, beef will be a wonderful substitute.…
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.…
A Nicoise Classic Pan Bagnat
January 18, 2017
What could be more delicious than a big messy sandwich at a picnic with friends. This Nicoise Pan Bagnat is packed with layers of flavour that only get better the longer they marinate together. Fresh peppery arugula with tuna, pickles, olives, capers, fennel, tomatoes, anchovies and homemade mayonnaise are perfectly presented on an artisan baked french loaf. …
A Spicy Twist on Daube à la Provençal
September 9, 2016
Daube - Provence's answer to Beef Bourguignon. This is a perfect recipe for a crisp autumn day or winter meal. Serve with a baguette and simple green salad, and of course some Provencal wine.…
No Comment