Grilled Steak Sandwich
Servings: 4 people
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.
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
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.
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