Grilled Marinated Flank Sandwiches

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  • Level: Easy
  • Total: 8 hr 39 min
  • Prep: 15 min
  • Inactive: 8 hr 15 min
  • Cook: 9 min
  • Yield: 12 to 15 servings
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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


  1. 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.
  2. Preheat a grill to medium heat.
  3. 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.
  4. For the bacon horseradish sauce: In a small bowl, combine the green onions, mayonnaise, bacon, horseradish, lemon zest, and lemon juice. Cover and chill.
  5. 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.