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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 minutes
Cook Time12 minutes
Total Time12 hours 12 minutes
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.