Flank Steak Sandwiches

Name: Flank Steak Sandwiches
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters dry red wine or beef broth; 454 grams beef flank steak; 4 teaspoons minced garlic, divided; 1 teaspoon ground ginger; 1 teaspoon ground mustard; 177 milliliters reduced-sodium soy sauce; 118 milliliters olive oil, divided; 237 milliliters chopped onion; 0 teaspoons pepper; 1 medium sweet red pepper, cut into 1-inch strips; 1 medium red onion, thickly sliced; 6 French rolls, split; 1 medium sweet yellow pepper, cut into 1-inch strips

Flank Steak Sandwiches

Flank Steak Sandwiches is a dairy free main course. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 543 calories, 24g of protein, and 31g of fat. It will be a hit at your valentin day event. Head to the store and pick up ground mustard, ground ginger, garlic, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

In a small bowl, combine the onion, wine, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ginger.

Ingredients you will need

Olive Oil

Soy Sauce

Mustard

Garlic

Ginger

Onion

Wine

Equipment you will use

Bowl

Pour 1-3/4 cups into a large resealable plastic bag; add steak.

Ingredients you will need

Steak

Equipment you will use

Ziploc Bags

Pour remaining marinade into another resealable plastic bag; add the peppers and onion. Seal bags and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.

Ingredients you will need

Marinade

Peppers

Onion

Equipment you will use

Ziploc Bags

Drain and discard marinade from steak. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Cooking Oil

Marinade

Steak

Meat

Dip

Equipment you will use

Paper Towels

Kitchen Thermometer

Grill

Tongs

Drain and discard marinade from vegetables.

Ingredients you will need

Vegetable

Marinade

Place in a grill basket. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently.

Equipment you will use

Grill

In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls.

Ingredients you will need

Garlic

Pepper

Roll

Cooking Oil

Equipment you will use

Bowl

Place cut side down on grill for 2-3 minutes or until golden brown.

Equipment you will use

Grill

Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops.

Ingredients you will need

Vegetable

Grains

Steak

Roll

Serve immediately.

Equipment

Ingredients

Servings:

237milliliters

dry red wine or beef broth 454grams

beef flank steak 4teaspoons

minced garlic, divided 1teaspoon

ground ginger 1teaspoon

ground mustard 177milliliters

reduced-sodium soy sauce 118milliliters

olive oil, divided 237milliliters

chopped onion 0teaspoons

pepper 1medium

sweet red pepper, cut into 1-inch strips 1medium

red onion, thickly sliced 6

French rolls, split 1medium

sweet yellow pepper, cut into 1-inch strips

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Steak works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Tinga Reserve Pinot Noir with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Tinga Reserve Pinot Noir

A seductive light-bodied garnet color. On the nose, fresh red apples with hints of sweet almond, it has smooth tannins with bright acidity and a fruity finish.