Grilled Flank Steak Sandwich with Grilled Onions
Recipe: #8958
April 11, 2013
Categories: Snacks, Steak, Baby Shower, Brunch, Fathers Day, Game/Sports Day, July 4th, Mothers Day, Sunday Dinner, Grilling (Outdoor), High Protein, Beef Dinner, more
"This is from Good Housekeeping, I've made a couple of changes to the recipe, I love this salad I make it all the time in the summer and I double amounts"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (185.2 g)
- Calories 262.7
- Total Fat - 1.8 g
- Saturated Fat - 0.6 g
- Cholesterol - 1.6 mg
- Sodium - 346.6 mg
- Total Carbohydrate - 53.5 g
- Dietary Fiber - 2.2 g
- Sugars - 10.1 g
- Protein - 9.2 g
- Calcium - 59.7 mg
- Iron - 3.1 mg
- Vitamin C - 18.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In large self-sealing plastic bag, mix soy sauce, vinegar, sugar, thyme, pepper and garlic (dry or minced fresh). Add steak to marinade, turning to coat. Seal bag, pressing out excess air. Place bag on plate refrigerate 6 hours or 24 hours, turning over several times.
Step 2
After marinated the beef, for easier handling, insert 1 long metal skewer horizontally through onion slices; set aside. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
Step 3
Remove steak from marinade; pour marinade into 1-quart saucepan. Heat marinade over high heat to boiling; boil 2 minutes.
Step 4
Place steak and onion slices on hot grill rack. Cover grill and cook steak and onion 12 to 15 minutes or until onions are browned and tender and meat is medium-rare, brushing both with marinade occasionally and turning both over once. Transfer steak to cutting board; separate onion into rings.
Step 5
Thinly slice steak diagonally across the grain.
Step 6
Arrange onion rings and steak on 4 slices of bread; spoon any meat juices from board over onion and steak.
Step 7
Top with tomatoes, arugula, and remaining 4 slices of bread.
Tips
- Outdoor Grill
1 Reviews
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