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Marinated flank steak sandwich on ciabatta with arugula and blue cheese wrapped in deli paper.

Marinated Flank Steak Sandwich

Krista Stechman
Tender juicy marinated flank steak on a crispy ciabatta roll with burnt onion aioli, arugula and blue cheese crumbles
5 from 6 votes
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Prep Time 25 minutes
Cook Time 35 minutes
Marinating time 30 minutes
Total Time 1 hour 30 minutes
Course dinner, lunch
Cuisine american
Servings 4 people
Calories 710 kcal

Equipment

  • oven
  • food processor

Ingredients
  

Burnt Onion Aioli

  • 2 yellow onions large dice
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ tsp black pepper
  • 1 tablespoon fresh thyme destemmed and roughly chopped
  • 1 teaspoon lemon juice
  • ½ cup mayo

Marinade and Steak

  • ⅓ cup olive oil plus 1 tbsp
  • ¼ cup red wine vinegar
  • 1 tablespoon brown sugar
  • 1¾ teaspoon kosher salt
  • ½ teaspoon 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

Instructions
 

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
    burnt onion aioli in a small glass jar with a spreader next to it

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!
    marinated flank steak sandwich on ciabatta with arugula and blue cheese

Notes

Make burnt onion aioli ahead of time. It will last up to 2 weeks in the fridge in an airtight container. 
Cook steak to 125°F then let rest before slicing.
Slice against the grain for the most tender steak. 

Nutrition

Calories: 710kcalCarbohydrates: 11gProtein: 41gFat: 55gSaturated Fat: 12gPolyunsaturated Fat: 15gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 124mgSodium: 1350mgPotassium: 765mgFiber: 1gSugar: 6gVitamin A: 381IUVitamin C: 9mgCalcium: 154mgIron: 4mg
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