I couldn’t pass up trying this recipe – first of all, it’s from Martha Stewart. Second of all, I’ve been lucking out with her stuff – my latest being the Pound Cake Tiramisu (YUM!).
My only advice with this sandwich is this: pick a tender cut of meat, flank if your grocery store has it. I went to my local store on a Sunday evening (mistake #1) to pick up ingredients for this sandwich. Unfortunately there were no flank cuts left, so I settled on a cut that “looked good” to me (mistake #2).
Although I made this sandwich on a cold January night on my stove top grill, I see making these on a warm summer night, with a hot outdoor grill! I hope you enjoy these – perfect for a barbecue or weeknight dinner!
Marinated Flank Steak Sandwiches
Recipe adapted from MarthaStewart.com
- 1 small white or yellow onion, sliced into 1/4 inch rings
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2 garlic cloves, crushed
- 1 to 1.5 pounds flank steak (or whatever cut you like for a sandwich)
- Salt and pepper
- Cento Red & Yellow Peppers (I pick peppers out of a 12 ounce jar)
- 4 wheat ciabatta rolls (find these in your grocery store’s bakery)
- Smart Balance butter
- 6 ounces Parmesan cheese, shaved (I used a veggie peeler to do this)
- In a shallow dish, combine onion, orange juice, lime juice and garlic cloves.
- Add steak to dish and marinate at room temperature for 20 minutes, turning once.
- Preheat grill pan to medium-high and oven to 400 degrees.
- Take the steak out of the marinade and pat dry. Season with salt and pepper.
- Grill for 4-6 minutes per side for medium, or to your desired doneness.
- Grill onion for 2-3 minutes. Discard the marinade.
- Butter wheat ciabatta rolls and grill butter-side down for 2 minutes, or until golden.
- Place shaved Parmesan cheese on the bottom halves of the rolls. Arrange on a foil-lined baking sheet and bake until the cheese has melted.
- Thinly slice the steak against the grain.
- Place steak on sandwich and arrange toppings in this order: steak, red/yellow peppers, onion, more Parmesan shavings and top of bread.