All Recipes

BBQ Flank Steak Sandwich

1 Hr 20 Mins


2 Tablespoons Balsamic Vinegar

1 Tablespoon Soy Sauce

2 Teaspoons Worcestershire Sauce

1 Tablespoon Olive Oil

2 Cloves Garlic, minced

1/4 Teaspoon Salt

1/4 Teaspoon Pepper, freshly ground

1 1/2 Pound Beef Flank Steak

1 Large Sweet Onion, sliced into rounds

2 Red Peppers, seeded and sliced into quarters

8 Martin's Sandwich Potato Rolls

For Chipotle Mayo:

1/2 Cup Light Mayonnaise

1 Chipotle Chile in adobo, chopped

Serves: 8


Step 1

Stir together vinegar, soy sauce, Worcestershire sauce, olive oil, garlic, salt, and pepper. Divide in half.

Add half to re-sealable bag with flank steak. Marinate, refrigerated for at least 1 hour and up to 24 hours.

Add remaining marinade to bowl. Toss with onions and red pepper.

Step 2

Place flank steak on greased grill over medium high heat; close grill and grill, turning once, until medium-rare, about 10 minutes.

Transfer to cutting board and tent with foil. Let stand for 5 minutes. Slice across the grain.

Step 3

Meanwhile, remove onions and peppers from marinade. Grill for 5 to 7 minutes over medium-heat until tender and slightly charred. Slice pepper into strips.

Step 4

To make Chipotle Mayo: Mix together mayonnaise and chipotle pepper.

Spread 1 tablespoon on each bun. Top with flank steak, grilled onions and peppers.