Flank Steak Sandwich
Marinated flank steak with grilled onions and fresh basil pesto.
2 pounds flank steak
1⁄2 cup olive oil
1⁄3 cup soy sauce reduced sodium
1⁄4 cup balsamic vinegar
2 tablespoons lemon juice
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon onion minced
2 cloves garlic minced
1⁄4 teaspoon black pepper
1⁄4 teaspoon oregano
4 rolls ciabatta
4 tablespoons butter
1 onion large slices
4 ears of corn
Whisk together all marinade ingredients in a medium bowl. Place flank steak in a plastic freezer bag. Pour marinade over steak. Remove air from bag and seal. Massage the bag to move marinade around the meat. Make sure the steak is completely covered with the mixture.
Marinate in the refrigerator for 3 – 12 hours. Do not marinate for more that 12 hours.
While steaks are marinating, make the basil pesto. See link in the ingredients section for recipe. Pesto may be made the day before.
While setting up the EGG or grill, remove steak from the refrigerator to bring up the temperature.
Set the EGG for direct cooking at 500 F/288 C with the Cast Iron Plancha Griddle, ridge side up.
Grill steak for 5 minutes on each side for Medium (145 degrees F.). Use a meat thermometer to check the temperature.
Allow steak to rest for 10 minutes. Cut across the grain.
Place onions on griddle and cook until desired consistency.
Remove griddle and grill corn. Then, place buttered ciabatta rolls on the EGG grate. Toast each side.
Spread basil pesto on both sides of the toasted ciabatta roll. Place flank steak stripes on the bottom half of the roll. Top steak with grilled onions. Add the top of the roll and enjoy!
STORAGE: Store in an air tight container in the refrigerator for up to 5 days. Freeze for up to 2 months.
Please let me know how it turned out! Leave a comment on Instagram and tag with @morganskitchn and #morganskitchn.