Grilled Marinated Flank Sandwiches

Total Time:
8 hr 39 min
Prep:
15 min
Inactive:
8 hr 15 min
Cook:
9 min

Yield:
12 to 15 servings
Level:
Easy

Ingredients
  • Marinade:
  • 3/4 cup soy sauce
  • 1/4 cup olive oil
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 2 teaspoons ground black pepper
  • 1 (4 1/2-pound) flank steak, trimmed
  • Bacon Horseradish Sauce:
  • 2 teaspoons minced green onion
  • 1 cup mayonnaise
  • 6 slices bacon, cooked and crumbled
  • 2 teaspoons prepared horseradish
  • 1/4 teaspoon lemon zest
  • 1/2 teaspoon fresh lemon juice
  • 12 to 15 onion rolls, split, buttered, and toasted
  • Arugula, for serving
Directions

For the marinade: In a large resealable plastic bag, combine the soy sauce, oil, Worcestershire sauce, lemon juice, garlic, and pepper. Add the flank steak, seal the bag, and refrigerate for at least 8 hours.

Preheat a grill to medium heat.

Drain the steak, discarding the marinade. Place the steak on the grill. Grill 4 to 5 minutes on each side, or until desired temperature. (You may also bake at 425 degrees F until a meat thermometer inserted in thickest portion reads 145 degrees, 40 to 45 minutes.) Let stand for 10 minutes before slicing.

For the bacon horseradish sauce: In a small bowl, combine the green onions, mayonnaise, bacon, horseradish, lemon zest, and lemon juice. Cover and chill.

To assemble: Spread desired amount of Bacon Horseradish Sauce over the bottom of the rolls. Top with desired amount of arugula. Top with sliced flank steak. Cover with roll tops. Serve immediately.


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