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Grilled Flank Steak Sandwich

"This easy-to-prepare sandwich from Charleston, South Carolina chef Michael Kramer is sure to score big points, whether you bring it to a tailgate or serve it while watching the game at home."
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Ingredients

servings 541 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 34.4 g
  • 53%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 739 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Brush the flank steak on both sides with the mustard. Put the steak in a sturdy resealable plastic bag and add the wine. Seal the bag, pressing out any air, and refrigerate overnight. Drain the steak, pat dry and bring to room temperature before grilling.
  2. Meanwhile, in a small saucepan, combine the olive oil and garlic and cook over low heat until the garlic is golden and soft, about 15 minutes. Using a slotted spoon, transfer the garlic to a small bowl; reserve the garlic oil. Add the thyme to the garlic and mash to a paste. Stir in the mayonnaise and lemon juice and season with salt and pepper.
  3. Light a charcoal grill or preheat a cast iron grill pan. Brush the steak with the reserved garlic oil, season liberally with salt and pepper and grill over moderate heat for about 15 minutes, turning once, for medium-rare meat. Transfer the steak to a cutting board to rest for 5 minutes. Thinly slice the meat across the grain on the diagonal.
  4. Spread the garlic mayonnaise on the rolls and top with the flank steak, cheese and lettuce. Cut the sandwiches in half and serve.

Footnotes

  • MAKE AHEAD
  • The sandwiches can be made 6 hours ahead. Note that the flank steak needs to marinate overnight, so plan accordingly.
  • This recipe originally appeared in Food & Wine, June 2001.
  • See more from PEPCID(R) Maximum Strength

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Reviews

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I didn't have flank steak, so I used this marinade with sirloin steak. My husband and his friends loved it! Very flavorful and tender. Will definitely be making again. Thanks!

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