Grilled Steak Sandwich

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This epic sandwich is so easy to prepare and is melt-in-your-mouth delicious.

If you’re looking for an incredible sandwich that will truly impress, look no further. This ranks right up there with our spectacular Grilled Honey Mustard Sandwiches and our Rockin’ Black and Bleu Burger, too! A simple marinade turns the steak into one of the most delicious grilled pieces of beef you’ll ever have.

A grilled steak sandwich on a hoagie but sitting in front of another steak sandwich with two glassed of beer nearby.

The marinade for this grilled steak sandwich is simple but so flavorful.

Choose any nicely marbled cut of steak, but we find flank steak is the perfect cut for these sandwiches.

Making the Meat Flavorful and Tender

As mentioned, we love using flank steak for these sandwiches. However, other excellent cuts that will work include flap, skirt, or sirloin. Often a flank steak will be labeled ‘London broil’ in the meat department of your supermarket.

All of these cuts of beef come from high activity areas of the cow and therefore need to be tenderized for an extended period of time to allow them to become tender.

EXPERT TIP: The acid from citrus will help to break down the toughness of the meat and allow for extremely tender meat. The soy, Worcestershire, garlic, sugar, and black pepper add a deep delicious flavor to the beef. We find that placing the meat into a large freezer baggie along with the marinade is perfect for easily storing in the refrigerator. We highly recommend allowing the meat to marinate for at least 6 hours, but up to 12 to 18 is even better. Every few hours, move the meat around in the baggy to ensure 100% of it is being marinated.

2 stacked images, the top is a whisk in a glass bowl of steak marinade, and the bottom is two hand holding a plastic baggy filled with steak and marinade.

Tips on Grilling the Meat

Since flank steak is not an extra thick cut of beef, it cooks fairly quickly. Usually, about 5 to 8 minutes per side for medium.

We use an instant-read thermometer to ensure we’ve reached the desired level of doneness for the steak.

Follow this guide for grilling to your desired doneness:

Rare: When the temperature reaches 125°F, remove the steak from the grill and let rest. As it sits, it will continue to cook and reach 130°F. The center will be bright red.
Medium Rare: Remove at 130°F, rest for 10 minutes, it will reach 135°F and will be pink all over in the middle, with a little red in the center.
Medium: Remove at 145°F, rest for 10 minutes, it will reach 150°F and be medium pink in the middle.
Medium Well: Remove at 160°F, rest for 10 minutes, it will reach 165°F and be slightly pink and fairly tough to the touch.
Well Done: Remove at 165°F, rest for 10 minutes, it will reach 170°F and no pinkness at all. The steak will be solid to the touch.

Toss the buttered buns on the grill in the last few minutes of grilling the steak.

A large marinated flank steak on a gas grill with hoagie buns next to it.

After grilling the meat, it’s important to allow the steak to rest for about 10 minutes.

This allows the juices to redistribute throughout the cut of meat.

EXPERT TIP: Look at the steak closely, and you will see small streaks, or lines, running from one end of the steak to the other end. This is called the ‘grain.’ To ensure every bite of meat is the most tender it can be, you should slice the steak against, or perpendicular, to the grain. See photo and video for reference.

A large chef's knife cutting through a grilled flank steak with a large fork holding it in place.

Garnishing the Sandwich

If you’re going to make such an amazing sandwich, you might as well and go the slight extra distance and make an incredible condiment, too!

We, of course, are talking about our incredible Chimichurri Mayonnaise.

Exploding with flavor, and the perfect match for the flavorful grilled steak, the peppery arugula, and juicy tomatoes.

A glass bowl filled with chimichurri mayonnaise with a wooden spoon in the middle of it.

There really is truly something magical about this marinated grilled steak sandwich.

We love going with grilled hoagie buns, but you could also go with a kaiser roll, ciabatta roll, or just a good ole hamburger bun.

Slather the chimichurri mayonnaise on the bottom bun, then add a layer of the cut steak, and top with sliced tomatoes and arugula.


A grilled steak sandwich that has been cut in half and is sitting on a cutting board next to steak fries.

The Perfect Gastro-Pub Sandwich

This steak sandwich is so tender and so exploding with flavor, it will honestly rival any sandwich you’ve ever had, even at your favorite gastropub.

It’s ideal for serving at a backyard BBQ, or a fun dinner party.

We love serving it up with thin slices of potatoes that we’ve tossed in oil, salt, and pepper.  Then we baked at 350°F until browned and crisp.

Want a bite?

A close-up view of a grilled steak sandwich that is cut in half and is being held a pair of hands.

We love all kinds of sandwiches, without a doubt. It’s one of the greatest culinary inventions ever.

From a good burger to chicken sandwiches, or even a good veggie burger.

But folks, this just may be the king of all sandwiches. Make this grilled steak sandwich, and see what you think.

A grilled steak sandwich loaded with chimichurri mayonnaise, layers of juicy steak, and topped with tomatoes and arugula, all on a hoagie.

Ready to make the best steak sandwich in the world? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon

A grilled steak sandwich loaded with chimichurri mayonnaise, layers of juicy steak, and topped with tomatoes and arugula, all on a hoagie.

Grilled Steak Sandwich

Grilled Steak Sandwich is unbelievably melt-in-your-mouth good. So flavorful and truly one of the Loon's all-time favorites. He can't stop talking about it. Really delicious.
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Course: Sandwich
Cuisine: American
Keyword: grilled steak sandwich recipe, how to grill flank steak, the best steak sandwich
Prep Time: 15 minutes
Cook Time: 12 minutes
Marinating Time: 8 hours
Total Time: 8 hours 27 minutes
Servings: 4 people
Calories: 456kcal


  • Gas, charcoal, or electric grill



  • ½ cup soy sauce
  • 3 tbsp lime juice freshly squeezed
  • ¼ cup Worcestershire sauce
  • ¼ cup olive oil
  • 4 cloves cloves minced
  • ½ tsp sugar
  • 2 tsp black pepper freshly ground
  • lb flank steak


  • 1 cup Chimichurri Mayonnaise
  • 2 tomatoes sliced
  • Kosher salt
  • ½ cup Arugula
  • 4 hoagie buns buttered
  • 2 tbsp unsalted butter optional



  • Prepare the chimichurri sauce for the chimichurri mayonnaise.


  • In a medium bowl, whisk together the soy, lime juice, Worcestershire sauce, olive oil, garlic, sugar, and pepper.
  • Place the steak into a large freezer bag and pour the marinade into the bag.
  • Place the bag with the steak and marinate in the refrigerator for 6 hours, or overnight. Turn the bag every couple of hours.


  • Prepare your grill to medium-hot heat.
  • Remove the steak from the marinade and grill until the desired doneness, about 5 to 7 minutes per side for medium. Discard the marinade.
  • Remove the steak from the grill and allow it to rest for 10 minutes. (The meat will continue to cook as it rests). Meanwhile, butter the buns and place on the grill, cut side down as the meat is resting.
  • Mix together the chimichurri mayonnaise (this can be made 24 hours ahead of time). Sprinkle a little salt and pepper over the sliced tomatoes.
  • Slice the meat against the grain. Slather a good helping of the chimichurri mayo on each bun. Add several slices of steak and then top with tomato slices and arugula. Serve at once.



Substitutes for flank steak are skirt, flap, London broil (another name for flank), or sirloin.
It is important that the steak marinates for at least 6 hours.  We think marinating overnight is ideal.  Don't let the meat marinate for more than 24 hours.
If marinating the meat in a dish, rather than a freezer baggy, be sure to cover the meat with foil or plastic wrap, and turn the meat over in the marinade every few hours.
The chimichurri sauce, for the chimichurri mayonnaise, can be made up to 2 or 3 days in advance.   Mix together the mayonnaise with the chimichurri sauce and lime juice about an hour before serving.  Keep chilled in the refrigerator.  It will stay thicker when chilled.
If you don't have a grill, you can sear the marinated steak in a study skillet (i.e., cast-iron) until browned on the outside and desired doneness in the middle.  


Calories: 456kcal | Carbohydrates: 10g | Protein: 40g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 1887mg | Potassium: 971mg | Fiber: 2g | Sugar: 5g | Vitamin A: 763IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 5mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


POST UPDATE: This post was originally published in May 2015, but was updated with improved tweaks to the recipe, new tips, and photography, and fabulous new video in August 2020!


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