Steak Sandwich
This super delish steak sandwich is made with tender and juicy grilled flank steak, chimichurri sauce, a creamy and mildly spicy sandwich spread, and a bed of fresh veggies in between 2 buttery and crispy slices of bread. It's love at first bite!
Servings 4 sandwiches
Calories628.6 kcal
Cost $ 3.00 per person
Equipment
- 1 grill mark cast-iron skillet or griddle
- 1 tong
- 1 platter
- 1 cutting board
- 1 Chef's knife
- 1 1-gallon Ziploc bag
- 2 bowls
Ingredients
For the Steak Marinade
- ½ cup olive oil or vegetable oil
- 1 ½ teaspoon Kosher salt
- 1 ½ teaspoon black pepper
- ⅓ cup honey or maple syrup or agave. For a keto salad, use sugar-free maple syrup
- 2 tablespoon Worcestershire sauce
- 3 tablespoon red wine vinegar balsamic or apple cider vinegar
- 6 cloves garlic minced or 1 tablespoon of garlic powder
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce or sriracha
- 3 tablespoon chopped parsley or cilantro
Steak
- 1 ½ pounds flank steak or skirt steak -- If you can spend more, you can use ribeye, NY strip, or top sirloin which requires no marinating.
Homemade sandwich spread (or see notes for a quicker one):
- ¼ cup plain Greek yogurt
- 2 tablespoon mayonnaise
- 1 garlic clove grated
- ½ teaspoon sriracha or a pinch of red pepper flakes
- 1 tablespoon fresh chives finely chopped (or ¼ teaspoon dried chives)
- 1 tablespoon fresh Italian parsley finely chopped
- 1 tablespoon fresh lime juice or lemon juice
Homemade Chimichurri sauce (or store-bought)
To Assemble the steak sandwich:
- 8 slices thick whole grain seeded bread (if possible, choose bread with slices in a square shape, or use sourdough bread)
- 2 large tomatoes sliced
- ¼ cup red onion thinly sliced (skip it if you are not a fan of onions or swap for this pickled red onions)
- 1 ¼ cups fresh baby arugula or other fresh green leaves of your choice
Instructions
STEP 1 -- Prepare the Flank Steak Marinade:
- To start, make sure your steak is completely thawed! Then prepare our simple flank steak salad marinade.
- In a gallon Ziploc bag, combine all of the ingredients for the marinade (olive oil, red wine vinegar, salt, pepper, honey, Worcestershire sauce, garlic, Dijon mustard, hot sauce, and parsley).
- Zip the top and toss the marinade mixture gently until the salt is dissolved. Then, place the flank steak in the marinade. Make sure to press out any excess air from the bag and seal it tightly.
- Using your hands, massage the marinade around the flank steak for an even coating.
- Chill in the fridge for at least 2 hours to up to 24 hours. But remove the bag from the fridge 30 minutes before cooking so it will cook evenly. Meanwhile, clean and preheat your grill (see below)!
- NOTE: If you prefer to not marinate the meat before grilling, tenderize the thawed steak by placing plastic over the meat on a cutting board. Then use the rough edge of a meat mallet to lightly pound the meat on both sides. Pat the meat dry with paper towels and season both sides well using this homemade keto taco seasoning!
STEP 2 -- Grill Flank Steak:
- To cook flank steak on a grilling pan (STOVETOP), heat a large grill mark cast-iron skillet or griddle over medium-high heat until sizzling hot.
- Spray the bottom with no-stick cooking spray or oil it with a brush. Add the meat and cook for 4-5 minutes on each side, depending on the thickness of your steak and the level of doneness you want.
- To get checkboard grilling marks, rotate the steak 45 degrees after 2 minutes.
- Use a meat thermometer to take the internal temp. It must reach 125° F (52°C) for rare or 135° F (57°C) for medium-rare. But remember to take the meat out of the grill when it has reached a temperature that is 5 degrees BELOW the temps mentioned above because the meat will continue to cook after being removed from the grill.
- TIP: While your meat is grilling, add some corn to the grill. Cut a lime in half and grill it until you see char marks. The juice from grilled lime will add great depth to your steak salad!
STEP 3 -- Let the Grilled Steak Rest for 5 Minutes:
- After grilling, transfer your flank steak for salad to a platter where it can catch the dripping. Tent your steak with foil to keep it warm and retain/distribute the juices while it rests for 5 minutes.
STEP 4 -- Slice the Flank Steak Thinly, into ¼-Inch Strips, Against the Grain:
- After resting for 5 minutes, tented with foil, place the meat on a cutting board. Using a sharp knife, slice the flank steak thinly, into ¼ inch strips, against the grain. But make sure to cut the strips at a 45-degree angle, not straight up and down.
- NOTE: “Against the grain” means that your knife should be cutting the meat perpendicular to the lines of muscle (“grain”) that usually run along the length of the flank steak.
STEP 5 -- Make the Chimichurri Sauce
- Follow this authentic chimichurri sauce recipe and use it as a dressing for our grilled flank steak salad. You can replace it with any sauce of your choice such as pesto.
STEP 6-- Make the Steak Sandwich Spread:
- In a small bowl, whisk together Greek yogurt, mayo, garlic, sriracha, herbs, and lime juice until creamy and homogeneous. Or if you are in a rush, make the quicker spread by mixing flavored cream cheese with mayo.
STEP 7 -- Toast the Bread
- Heat a griddle or cast iron pan (with grill marks preferably) over medium-high heat. Brush the slices of bread (on both sides) with olive oil (or unsalted butter) and toast the bread just until it becomes crispy and with grill marks, about for 1-2 minutes per side.
STEP 8 -- Assemble the Best Steak Sandwich:
- Smear the sandwich spread on 8 slices of bread. Place tomato slices and then steak slices on top of 4 bread slices. Spoon about 1 tablespoon of the chimichurri sauce on top of the steak slices.
- Next, add red onion and arugula. Top with remaining bread slices (the side with the spread must be face down) and enjoy!
Recipe Video
Recipe Notes
TO MAKE THE SPREAD QUICKER: use an 8 oz container of Chive and Onion Cream Cheese spread or Spicy jalapeno cream cheese spread, store-bought. Then, let come to room temperature and mix well with 1-2 tablespoon of mayonnaise, or just enough to make it creamier and more spreadable on the bread slices.
How to store
- ROOM TEMPERATURE: Bread must be stored in its original bag at room temperature in a cool, dry place and toasted right before assembling the sandwiches.
- FRIDGE: Store any of the fillings of this steak sandwich (steak, chimichurri, spread, and veggies) separately in airtight containers in the fridge for up to 2-3 days. However, assembled sandwiches must be eaten right away or within 5-10 minutes of having been assembled.
- FREEZER: Only freeze your cooked steak leftovers in a freezer-safe container for up to 2 months. Thaw in the fridge and reheat on a deep dish, add a tablespoon of water or broth on top, cover with plastic wrap, and heat in the microwave on low at 30-second intervals until hot. Then, assemble your sandwich. But be aware if making this recipe with a skirt or flank steak, once re-heated your tender steak won't be medium-rare anymore and may become slightly chewy.
Nutrition
Calories: 628.6kcal | Carbohydrates: 9.7g | Protein: 48.4g | Fat: 42.8g | Saturated Fat: 14g | Polyunsaturated Fat: 8.2g | Monounsaturated Fat: 17.2g | Trans Fat: 0.1g | Cholesterol: 153.1mg | Sodium: 1688.6mg | Potassium: 1065.2mg | Fiber: 1.6g | Sugar: 3.7g | Vitamin A: 1080.4IU | Vitamin C: 20.9mg | Calcium: 104.6mg | Iron: 4.2mg
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