It’s summer, it’s time for Marinated Flank Steak Sandwiches! These sandwiches are such a tasty and fun option for a summer meal. The flank steak can be seared inside on the stove top or grilled outside on your grill.
Whichever way you choose will make a delicious sandwich! We love to serve this sandwich at dinner parties, but if you’re looking for an appetizer sandwich then my Philly cheesesteak sliders are the way to go.
There are certain recipes I sometimes forget about and forget how good they are until I make them again. This is one of those recipes. It’s a simple steak sandwich and it’s delicious, and I’m all for easy!
If you’re having family dinner or having company, Marinated Flank Steak Sandwiches are a great option! Another great quick dinner option for sandwich lovers is my grinder sandwich. It’s full of flavor and super easy to throw together.
Ingredients for Marinated Flank Steak Sandwiches
- Yellow Onions
- Olive Oil
- Kosher Salt
- Black Pepper
- Fresh Thyme
- Lemon Juice (Fresh)
- Flank Steak
- Red Wine Vinegar
- Garlic Cloves
- Brown Sugar
- Ciabatta Bread
- Blue Cheese
Tips for the best Flank Steak Sandwiches
- Cooking the flank steak to medium rare is best for a sandwich. In my opinion it’s best all the time but it will make the sandwich easy to eat because the meat will be very tender and easy to chew
- For medium rare aim for temperature of 125°F-130°F. If you don’t have a meat thermometer I would suggest getting one. This meat thermometer would be great.
- Check out this doneness chart from The Spruce Eats for all the doneness temperature ranges.
- Let the flank steak rest for 5-10 minutes after removing it from the heat. This allows the juices to settle and stay in the meat
- Make sure you’re slicing the flank steak against the grain. This will also ensure the most tender steak for the sandwich
- The Burnt Onion Aioli can be made ahead of time and is good for up to 2 weeks in the refrigerator
- Try smearing the Burnt Onion Aioli on other things too like sandwiches, quesadillas, veggie pizzas, puff pastry veggie tarts, dip for your fries or even as a veggie dip!
- Don’t skip toasting the ciabatta bread, it makes all the difference in the texture of the bread
- Don’t like blue cheese? Use feta, provolone or sharp white cheddar instead!
- Don’t like arugula? Try some spring mix or just leave the greens off all together!
How to make flank steak tender
Do you want your flank steak to be tender? Of course you do! There are a couple things you should do to make sure that happens:
- Cook the flank steak to medium rare – Cooking the flank steak to medium rare will help keep the steak juicy instead of overcooking it and being dried out. Just get yourself a meat thermometer, cook the flank steak to 125°F – 130°F then take it off the heat to rest. If you’re not used to the “touch” method to tell what temp your steak is cooked to, grab this thermometer so you can be sure!
- Let the flank steak rest – Letting your steak rest after cooking is super important. As it is for any meat. It helps keep all the juices inside that steak so it can be juicy and tender for the sandwich! Let the flank steak rest for 5 – 10 minutes after removing it from the heat.
- Slice your meat against the grain – Now this goes for any meat that you’re cutting but it’s especially important is any type of meat that is not naturally super tender, like this flank steak. If you look at the grain of the meat and see it running lengthwise down the flank steak, you’ll want to turn your knife 90° and slice against that grain at a slight diagonal. Believe it or not, this makes a huge difference in tenderness!
How long will this keep in the fridge?
You can keep the marinated flank steak for up to 4 days in the fridge. Keep it separate from the bread and other ingredients or you’ll end up with a soggy mess. If you’re making sandwiches and find you don’t need all the meat, leave the rest of the flank steak unsliced, wrap it tightly and store it in the fridge.
What to do with leftover flank steak
If you have leftover steak, leave in unsliced and wrap it tightly to store in the fridge. You can reheat the flank steak in the oven on a tray lined with parchment paper at 4oo°F for 4-5 minutes.
Slice the steak and serve it over the top of a salad, topped with chimichurri sauce, make tacos, quesadillas or top a loaded baked potato! Birria quesadillas are another fun beef recipe, full of flavor. One of our families favorite meals!
What to serve with steak sandwiches
Another reason I like to serve sandwiches is that it’s like a 2 in 1. There’s already a protein and a carb so you really only need one side to go with it. Usually I prefer a veggie or fruit but more carbs are another option as well! Here are a couple delicious choices:
- Grilled Asparagus with Sherry Vinaigrette
- Summer Fruit Salad
- Mac and Cheese with Herbed Bread Crumbs
- Strawberry Summer Salad
- Summer Pasta Salad
If you make this Marinated Flank Steak Sandwich, please leave a rating and/or comment on this blog post! I love to see what everyone is making so please don’t forget to tag me in your Instagram photos @inkristaskitchen
If you love a good sandwich for dinner, make this Texas Toast Sloppy Joe recipe next!
Marinated Flank Steak Sandwich
- food processor
Burnt Onion Aioli
- 2 yellow onions large dice
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp fresh thyme destemmed and roughly chopped
- 1 tsp lemon juice
- ½ cup mayo
Marinade and Steak
- ⅓ cup olive oil plus 1 tbsp
- ¼ cup red wine vinegar
- 1 tbsp brown sugar
- 1¾ tsp kosher salt
- ½ tsp black pepper
- 3 cloves garlic minced
- 1.5 lbs flank steak
Bread and Toppings
- 4 pieces ciabatta roll
- 2 oz blue cheese crumbles
- 1 oz arugula
Making the Burnt Onion Aioli
- Preheat the oven to 450°F and line a baking sheet with parchment paper
- Add the chopped onion, olive oil, salt, pepper and thyme to the baking sheet and mix well. Roast for 35 minutes turning tray halfway through
- Remove from oven, add to food processor along with the fresh lemon juice and mayo. Blend until fairly smooth, about 30-45 seconds. Set aside until later
Marinate the flank steak
- Mince the garlic and add all the marinade ingredients into a gallon size ziplock bag. Mix well and add the flank steak. Let sit for 1-4 hours
- Heat a cast iron or large skillet until very hot
- Remove the flank steak from the marinade, lightly salt each side of the steak and sear each side for 4 minutes
- Let the steak rest for 5-10 minutes before slicing
Baking the Ciabatta and Serving
- Preheat the oven to 400°F and bake the ciabatta bread right on the rack for 5-7 minutes until golden brown
- Slice the steak against the grain on a slight diagonal
- Slice the ciabatta open, smear both sides with burnt onion aioli, add the steak, blue cheese crumbles and arugula. Serve warm and enjoy!