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.
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.
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.
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.
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.
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.
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?
We love all kinds of sandwiches, without a doubt. It’s one of the greatest culinary inventions ever.
But folks, this just may be the king of all sandwiches. Make this grilled steak sandwich, and see what you think.
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
Grilled Steak Sandwich
- Gas, charcoal, or electric grill
FOR THE MARINADE
- 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
- 1½ lb flank steak
FOR THE SANDWICHES
- 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.
MAKE THE MARINADE FOR THE STEAK
- 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.
MAKE THE SANDWICHES
- 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.
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!