Kings Flat Iron Steak Sandwich Recipe -
Kings Flat Iron Steak Sandwich Recipe
  • READY IN 35 mins

Kings Flat Iron Steak Sandwich

Recipe by  

"My husband drools when this is made. It is a perfect balance of flavors and leaves you full and wanting more the next day!"

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Ingredients Edit and Save

Original recipe makes 4 sandwiches Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Preheat an oven broiler on high heat.
  2. Open the sandwich rolls and spread each with about 1 teaspoon of softened butter. Sprinkle each buttered sandwich roll with about 1/2 teaspoon garlic powder.
  3. Broil the sandwich rolls about 5 minutes, until the edges are slightly charred. Set aside.
  4. Heat a large, heavy skillet over high heat, and add the vegetable oil. When oil just begins to smoke, drop in the flat iron steaks and quickly sear until steaks are browned, about 3 minutes. Flip the steaks and sear the other side for another 3 minutes; remove steaks immediately, or lower the burner temperature and cook to the desired degree of doneness. Set steaks aside and keep warm.
  5. Assemble each sandwich roll with spinach leaves, tomato and avocado slices on one side, and 2 slices of mozzarella cheese on the other side. Sprinkle the tomato and avocado side with about 1/2 teaspoon of balsamic vinegar, and place a hot browned steak on the mozzarella cheese. Fold each sandwich closed to serve.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 13, 2009

This was very good - unfortunately flat irons are not available in my area but my butcher recommended sirloin steak instead. Everyone, even the kids, loved it. We will be enjoying this one again. Thanks!

Most Helpful Critical Review
Jan 20, 2010

good concept but flat iron steaks, unless they are marinated are not tender enough for this sandwich. not a lot of flavor either. My husband and I found this bland and will not be making again.

Jan 15, 2010

Anyone who likes steak is sure to love this. I made a bunch of them. Some I used Mozzerella but I ran short on that and put Bleu Cheese on the others. The result was KILLER. The Bleu cheese and balsamic made a great combo. Either cheese was great, but if you like sharp, try some bleu cheese you will not be disapointed!

Jan 19, 2010

One word, awesome! local grocery store was out of flat iron steaks so I used skirt...only thing I did different was I added a healthy amount of salt and pepper to the sliced tomato and avocado...I also added some purple onion...instead of waiting to the end to drizzle with balsamic, i added about 3 cap fulls to the oil when cooking the meat...wife loved it, will definitely make again...if using skirt steak, make sure to cook quickly over high heat and always cut against the grain...enjoy!

Jan 22, 2009

It was really delicious. I added a little salt to the avocado, but other than that it was amazing!

Apr 07, 2010

Yum!!!! I seasoned the steak with salt and pepper before searingg and then sliced it thin for the sandwiches... I also used lettuce and roasted red peppers in lieu of the tomato and avocado and slapped a little mayo on the bread! Delicious!

Jan 28, 2010

Giving this recipe 2-* is a high rating. These "sammies" simply lack flavor even with the balsamic vinegar, using leftover marinated flank steak from the previous day and sprinkling a sm.amt. of salt to the filling. Another issue was having most of the filling falling out when trying to eat the sandwich. Perhaps wrapping the sandwich in foil and heating the fresh mozzarella would go a long way to keeping the ingredients together. Using arugula in place of the spinach which has a slight peppery bite may enhance the otherwise lacking in flavor of the sandwich. To sum it up, the original preparation left me "under-whelmed".

Jul 25, 2011

These were excellent. My whole family enjoyed them. Flat Iron Steak is a perfect steak for these sandwiches.


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  • Calories
  • 890 kcal
  • 45%
  • Carbohydrates
  • 43.2 g
  • 14%
  • Cholesterol
  • 161 mg
  • 54%
  • Fat
  • 54.5 g
  • 84%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 59.5 g
  • 119%
  • Sodium
  • 1134 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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