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Flank Steak Sandwich

Leslie Beadles Beef Dinner Steak Rub

This flank steak sandwich recipe is a combination of savory mouthwatering flavors. Tender flank steak flavored with our smoky and spicy steak rub paired with roasted tomatoes and feta cheese creates a hearty sandwich full of fresh flavors. This steak sandwich recipe will make your taste buds do a happy dance.
overhead photo of a steak sandwich on a plate with green beans
Steak sandwiches are a delicious meal you can make at home either on the grill on or the stove. The flank steak is marinated in a smoky-spicy marinade made with our low-sodium Steak Rub that is loaded with bold flavors.

How to Marinade Flank Steak

Flank steak has a wonderful flavor and is so tender as long as it’s prepared right. It’s a lean cut of meat that can turn gummy if it’s marinated in too much acid (like vinegar). Marinating the steak in an oil-based marinade will help ensure it’s tender and flavorful once it’s cooked.
This easy steak marinade enhances the flavor of the meat and takes just a few minutes to prepare.
photo of bowl with steak marinade
Mix the steak rub and oil together in a bowl. Place the steak in a shallow dish and poke several holes in it with a fork.
photo showing how to poke holes in flank steak
Coat the flank steak with the marinade on both sides, cover it with plastic wrap and refrigerate it for at 30 minutes or up to 24 hours.

photo of steak covered in marinade

How to Cook Flank Steak

Prior to cooking, set the steak out at room temperature for 30 minutes so it will cook evenly. Blot the steak with paper towels (or scrape it off with a spatula) to remove the marinade, which will burn if left on while the steak is cooking.
photo showing how to scrape off the marinade
Now we’re ready to cook the flank steak:
  • Heat a cast iron skillet on medium-high to high heat.
  • Place the Flank Steak on the skillet and cook for up to 4 minutes on each side or until the meat registers 125 degrees F to 130 degrees F. 
photo of a flank steak in a skillet on the stove
You may want to cook the Flank Steak into two pieces, and if a thicker cut of Flank Steak has been seared but the internal temperature is still below 125 degrees, you can transfer the steak into the oven for 2-3 minutes. Make sure your skillet is oven-proof and use a pot holder.
photo showing how to slice flank steak
  • Once the flank steak is cooked, place it on a cutting board and tent it with aluminum foil.
  • Let it rest for at least 10 minutes so that the juices resettle and won’t run out when you slice it.
  • Slice the steak on the bias and across the grain to cut the connective tissue for more tender bites.
photo of sliced flank steak

How to Make Steak Sandwiches

Flank steak is delicious all on its own, but piling it on bread with some juicy roasted tomatoes turns it into a delicious steak sandwich.
While you’re cooking your steak, you can prepare the roasted tomatoes Here’s how you make them:
close-up photo of fresh tomatoes on a baking sheet
  • Place grape tomatoes on a baking sheet lined with foil.
  • Drizzle them with olive oil and season them with salt and pepper.
  • Roast the tomatoes at 475 degrees F for 20 minutes or until the skins caramelize and burst.
close-up of roasted tomatoes on a baking sheet
Pile the tender flank steak on slice buns, top with the roasted tomatoes and crumbled feta cheese. This recipe makes enough for four hearty sandwiches.
photo of a steak sandwich on a plate
Looking for more ways to use our delicious Chugwater Chili Steak Rub? Here are a two more ideas to try:

 

Steak Rub, flank steak sandwich, steak sandwich, roasted tomatoes
Beef, Main Dish
American
Yield: 4
Author:

Flank Steak Sandwich

This flank steak sandwich recipe is a combination of savory mouthwatering flavors. Featuring our smoky and spicy steak rub paired with roasted tomatoes and feta cheese, this recipe will make your taste buds do a happy dance.
prep time: 15 Mcook time: 35 Mtotal time: 50 M

ingredients:

  • 1 pound Flank Steak
  • 3 Tablespoons Chugwater Chili Steak Rub
  • 3 Tablespoons Olive Oil or Vegetable Oil
  • 1 Pint Grape Tomatoes
  • Additional Olive Oil
  • Salt and Pepper
  • Feta Cheese
  • Crusty Buns

instructions:

How to cook Flank Steak Sandwich

For the Flank Steak
  1. Mix 3 Tablespoons Chugwater Chili Steak Rub and 3 Tablespoons Olive Oil.
  2. Poke several holes in the Flank Steak with a fork.
  3. Slather, wrap, and refrigerate the Flank Steak for at least 30 minutes and up to 24 hours.
  4. Prior to cooking, set the Flank Steak on the counter for at least 30 minutes to shake off the chill. Scrape the marinade off of the Flank Steak to prevent burning.
  5. Heat a cast iron skillet on medium-high to high heat. Place the Flank Steak on the skillet and cook for up to 4 minutes on each side or until the meat registers 125 degrees to 130 degrees. You may want to cook the Flank Steak into two pieces, and if a thicker cut of Flank Steak has been seared but the internal temperature is still below 125 degrees, you can put the Flank Steak on the skillet into the oven for 2-3 minutes. Make sure your skillet is oven-proof and use a pot holder.
  6. Once the Flank Steak is cooked, place it on a cutting board and tent it with aluminum foil. Let it set, if you can, for at least 10 minutes so that the juices stay inside. Cut the Flank Steak on the bias and across the grain to cut the connective tissue for more tender bites. 
For the Roasted Tomatoes
  1. Place a rack in the upper middle position and heat the oven to 475 degrees. Cover a rimmed baking sheet with aluminum foil and place washed grape tomatoes on it. Drizzle with olive oil and sprinkle with salt and pepper.
  2. Roast in the oven for about 20 minutes or until the skins brown and burst. 
For the Sandwich
  1. Slice the bun and place desired amount of Flank Steak, Roasted Grape Tomatoes, and Feta Cheese inside.

Calories

596.98

Fat (grams)

39.31

Sat. Fat (grams)

11.40

Carbs (grams)

9.43

Fiber (grams)

1.17

Net carbs

8.27

Sugar (grams)

3.17

Protein (grams)

49.41

Sodium (milligrams)

335.67

Cholesterol (grams)

151.85
Created using The Recipes Generator


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