There are sandwiches that fill a craving and there are sandwiches that become an event. This Grilled Steak Sandwich lands squarely in the latter category: juicy, caramelized flank steak, bright chimichurri mayonnaise, peppery arugula, and ripe tomato tucked into toasted hoagie buns. The marinade is simple but bold — soy, lime, Worcestershire, olive oil, garlic, sugar, and fresh black pepper — and it does the work of turning a humble cut into something irresistibly tender and flavorful. This recipe reads like the kind of comfort-meets-brightness fare you’ll return to again and again on weeknights, backyard dinners, or whenever you want a sandwich that feels celebratory without being fussy.

Before we dive in, a couple of notes about the ingredients: the recipe uses flank steak, which grills quickly and benefits from a short but punchy marinade. The chimichurri mayonnaise adds herbal richness and a creamy texture that contrasts the steak’s char. Arugula gives a peppery lift; tomato brings juiciness; and buttered hoagie buns get toasted to hold everything together and add a toasty, buttery edge. Follow the step-by-step directions below to get perfect results.

Ingredients

▢½ cup soy sauce
▢3 tablespoon lime juice, freshly squeezed
▢¼ cup Worcestershire sauce
▢¼ cup olive oil
▢4 cloves, minced
▢½ teaspoon sugar
▢2 teaspoon black pepper, freshly ground
▢1½ lb flank steak
▢1 cup Chimichurri Mayonnaise
▢2 tomatoes, sliced
▢Kosher salt
▢½ cup Arugula
▢4 hoagie buns, buttered
▢2 tablespoon unsalted butter, optional

Make-Ahead Tips

Marinate the steak for at least 30 minutes, or up to 8 hours. Longer will deepen flavor; just keep it refrigerated.
Chimichurri mayonnaise can be made a day ahead and refrigerated in a covered container.
Slice tomatoes and keep them on a paper towel-lined plate to drain excess moisture if you plan to assemble sandwiches later.

Why this Grilled Steak Sandwich Works

This sandwich balances bold, savory steak with bright acidic notes and creamy, herb-forward mayo. The soy and Worcestershire in the marinade build umami, while lime juice lends an elevated freshness that cuts through richness. Using flank steak means quick, intense searing yields great crust while the interior stays tender when sliced thinly across the grain. Toasted, buttered hoagie buns provide the texture contrast your mouth will sing about. And the arugula and tomato finish each bite with pepper and juiciness.

Equipment

Mixing bowl or resealable plastic bag for marinating
Wire rack and baking sheet, or a plate for resting steak
Grill, grill pan, or cast-iron skillet
Sharp knife for slicing across the grain
Spatula or tongs

Step-by-Step Directions

Make the marinade. In a bowl, whisk together ½ cup soy sauce, 3 tablespoons freshly squeezed lime juice, ¼ cup Worcestershire sauce, ¼ cup olive oil, 4 cloves minced garlic, ½ teaspoon sugar, and 2 teaspoons freshly ground black pepper until the sugar dissolves and the mixture is well combined.
Marinate the flank steak. Place the 1½ lb flank steak in a shallow dish or a resealable plastic bag. Pour the prepared marinade over the steak, ensuring the meat is evenly coated. Seal or cover and refrigerate for at least 30 minutes, or up to 8 hours for more developed flavor. Remove the steak from the fridge about 20 minutes before grilling to bring it closer to room temperature.
Prepare the chimichurri mayonnaise and toppings. If you haven’t already prepared Chimichurri Mayonnaise, make it now and have 1 cup ready. Slice 2 tomatoes and season them lightly with Kosher salt. Arrange ½ cup arugula. Butter the insides of the 4 hoagie buns lightly; set aside. If you like extra richness, keep 2 tablespoons unsalted butter ready for toasting.
Preheat your grill or skillet. Heat your grill to high heat, or place a cast-iron skillet or grill pan over medium-high heat until very hot. You want a surface that will sear the steak and create a flavorful crust.
Sear the steak. Remove the steak from the marinade, letting excess drip off. Place the flank steak on the hot grill or in the skillet. Sear for about 4–6 minutes per side, depending on thickness and desired doneness, until a deep brown crust forms. Use tongs to flip the steak only once for the best crust. Internal temperatures: aim for about 130°F for medium-rare or 140°F for medium; remember the steak will continue to cook slightly while resting.
Rest and slice the steak. Transfer the cooked steak to a cutting board and tent loosely with foil. Let it rest for 8–10 minutes. Resting redistributes juices so the meat stays moist when sliced. Using a sharp knife, slice the flank steak thinly across the grain into bite-sized strips.
Toast the hoagie buns. While the steak rests, toast the buttered hoagie buns. Place them cut-side down on the grill, in the skillet, or under a broiler for 1–2 minutes until golden and crisp. If you prefer, melt the optional 2 tablespoons unsalted butter and brush it on the buns before toasting for extra richness. Keep an eye on them — they toast fast.
Assemble the sandwiches. Spread about ¼ cup of Chimichurri Mayonnaise on the cut side of each bottom bun. Layer on a handful of arugula, then arrange tomato slices, and season the tomato with a pinch of Kosher salt. Pile slices of the rested flank steak on top. Spoon a little more Chimichurri Mayonnaise on the top bun if desired, then close each sandwich.
Serve immediately. Cut each assembled Sandwich in half if you like, and serve right away while the steak is warm and the buns are still slightly crisp. Provide napkins — these are gloriously juicy.

Serving Suggestions

Serve this Grilled Steak Sandwich with oven fries, a light green salad, or pickled red onions for a bright counterpoint. A simple slaw with a vinegar-forward dressing also pairs beautifully, cutting through the richness of the steak and mayo. For a gathering, arrange the steak, rolls, chimichurri mayo, arugula, and tomato on a board so guests can build their own — it’s a fun, convivial way to enjoy this sandwich.

Variations and Substitutions

Change the protein: If you prefer, skirt steak or flat iron can be used in place of flank steak with the same marinade and cooking approach.
Cheesy option: Add provolone or a sharp cheddar slice on top of the steak in the last minute of grilling to melt slightly.
Spicy kick: Stir a little chili paste or hot sauce into the chimichurri mayonnaise for heat.
Greens swap: If you don’t have arugula, baby spinach or watercress offer a similar fresh note.

Storage and Reheating

If you have leftover steak, store it sliced in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to keep the meat moist, or warm briefly in a 300°F oven wrapped in foil. Assemble sandwiches just before serving to keep the buns from getting soggy.

Notes on Flavor Balance

The key to a standout Grilled Steak Sandwich is the balance between the rich, savory meat and the bright, herbaceous mayonnaise. The marinade contributes saltiness and umami; lime brightens it; black pepper gives a warming bite. The chimichurri mayonnaise should be vivid and slightly tangy to offset the steak’s richness; if it tastes flat, add a squeeze of fresh lime or a pinch of salt to wake it up.

Frequently Asked Questions

How long should I marinate the flank steak? A minimum of 30 minutes gives noticeable flavor, but marinating up to 8 hours will deepen those flavors. Avoid going much longer to prevent the texture from becoming mushy.

What is the best way to slice flank steak? Always slice flank steak thinly and across the grain to shorten the muscle fibers and make each bite tender.

Can I make the chimichurri mayonnaise ahead? Yes — it holds well for 2–3 days refrigerated in an airtight container. Bring it to cool room temperature before assembling sandwiches if it’s been chilled.

Final Thoughts

This Grilled Steak Sandwich feels like the kind of recipe you’ll return to for its straightforward technique and reliably bold flavor. With a straightforward marinade, a quick sear, and a creamy, herby mayo, you get layers of texture and taste in every bite. It’s casual enough for a weeknight but delicious enough to serve at a weekend get-together. Keep the sliced steak thin, the buns crisp, and the chimichurri mayo bright, and you’ll have a sandwich that makes even the simplest dinner feel special.

Happy grilling — and enjoy every savory, saucy bite of this Grilled Steak Sandwich.

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Grilled Steak Sandwich

A juicy marinated flank steak is grilled, sliced, and served on buttered hoagie buns with chimichurri mayonnaise, tomatoes, and arugula.

Prep Time15

Cook Time12

Total Time12 12

Servings: 4 servings

Ingredients

1/2 cup soy sauce
3 tablespoons lime juice freshly squeezed
1/4 cup Worcestershire sauce
1/4 cup olive oil
4 cloves garlic minced
1/2 teaspoon sugar
2 teaspoons black pepper freshly ground
1 1/2 lb flank steak
1 cup chimichurri mayonnaise
2 tomatoes sliced
Kosher salt
1/2 cup arugula
4 hoagie buns buttered
2 tablespoons unsalted butter optional, for buns

Instructions

Make the marinade: whisk together soy sauce, lime juice, Worcestershire sauce, olive oil, minced garlic, sugar, and freshly ground black pepper in a medium bowl.
Place the flank steak in a large resealable plastic bag (or shallow dish) and pour in the marinade, removing excess air and sealing the bag; refrigerate for at least 6 hours or up to 24 hours, turning the bag occasionally.
Preheat your grill to medium-high heat while the steak finishes marinating.
Remove the steak from the marinade and discard the leftover marinade.
Grill the steak 5 to 7 minutes per side for medium, adjusting time for your preferred doneness.
Transfer the steak to a cutting board and let it rest 10 minutes; while it rests, butter the hoagie buns with the optional butter and toast cut-side down on the grill.
Prepare the chimichurri mayonnaise by mixing chimichurri sauce with mayonnaise (can be made up to 24 hours ahead).
Slice the rested steak thinly against the grain.
Assemble sandwiches: spread chimichurri mayonnaise on each bun, add several slices of steak, top with sliced tomatoes (season lightly with salt and pepper) and arugula, then serve immediately.

Equipment

grill (gas, charcoal, or electric)
Large resealable plastic bag or shallow dish
Medium Bowl
Tongs
Knife and cutting board
small bowl (for mayo)
spatula or pastry brush (to butter buns)

Notes

Use skirt, flap, London broil, or sirloin as substitutes for flank steak.
Marinate the steak at least 6 hours; overnight is ideal but don’t exceed 24 hours.
If using a dish instead of a bag, cover and turn the steak every few hours.
Chimichurri for the mayo can be made 2–3 days ahead.
Mix the chimichurri with mayonnaise about an hour before serving and keep chilled.
If you lack a grill, sear the steak in a heavy skillet until browned and cooked to your preference.