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Marinated Flank Steak Sandwich

Flavor-Packed Marinated Flank Steak Sandwich You’ll Crave

This Marinated Flank Steak Sandwich blends rich flavors with creamy blue cheese and burnt onion aioli, perfect for summer meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 4 hours
Total Time 5 hours
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Burnt Onion Aioli
  • 2 cups Roasted Yellow Onions Can substitute with shallots.
  • 1/4 cup Olive Oil Avocado oil is a great substitute.
  • 1 teaspoon Kosher Salt Sea salt can replace it.
  • 1/2 teaspoon Black Pepper Freshly ground is preferred.
  • 1 teaspoon Fresh Thyme Rosemary can be used as an alternative.
  • 2 tablespoons Lemon Juice Lime juice is a good substitute.
  • 1/2 cup Mayo Greek yogurt is a lighter option.
For the Sandwich
  • 1 pound Flank Steak Can substitute with sirloin or skirt steak.
  • 1/4 cup Red Wine Vinegar Apple cider vinegar works as an alternative.
  • 2 tablespoons Brown Sugar Honey or maple syrup can be used.
  • 4 ciabatta rolls Ciabatta Rolls A baguette is a good variation.
  • 1/2 cup Blue Cheese Crumbles Feta can be used as a milder alternative.
  • 2 cups Arugula Spinach or other greens can substitute.

Equipment

  • Oven
  • food processor
  • cast iron skillet
  • Baking Sheet
  • Mixing Bowl
  • ziplock bag

Method
 

Preparation Steps
  1. Preheat your oven to 450°F (230°C) and prepare a baking sheet with parchment paper.
  2. Combine chopped yellow onions with olive oil, kosher salt, black pepper, and fresh thyme. Spread onto the baking sheet and roast for 35 minutes.
  3. Transfer roasted onions to a food processor, add lemon juice and mayo. Blend until smooth.
  4. In a ziplock bag, mix minced garlic, olive oil, red wine vinegar, brown sugar, kosher salt, and black pepper. Add flank steak, seal, and marinate in the fridge for 1 to 4 hours.
  5. Heat a cast iron skillet over high heat, pat dry the flank steak, and sear for 4 minutes on each side.
  6. Rest cooked steak for 5–10 minutes before slicing.
  7. Preheat oven to 400°F (200°C) and toast ciabatta rolls for 5–7 minutes.
  8. Spread burnt onion aioli on toasted ciabatta, layer with sliced flank steak, blue cheese crumbles, and arugula.

Nutrition

Serving: 1sandwichCalories: 620kcalCarbohydrates: 45gProtein: 45gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 850mgPotassium: 860mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 10mgCalcium: 150mgIron: 4mg

Notes

Marinate for 1-4 hours for best flavor. Slice against the grain for tenderness and allow steak to rest before serving.

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