Savory Grilled Flank Steak and Colorful Veggie Sandwiches
Perfect for summer gatherings, these Savory Grilled Flank Steak and Colorful Veggie Sandwiches bring together the bold flavors of marinated flank steak, caramelized onions, and vibrant bell peppers all nestled in a warm, grilled French roll. The marinade, which combines rich dry red wine, soy sauce, and a medley of spices, tenderizes the meat while infusing it with incredible taste. After several hours of marinating, the steak and veggies cook quickly on the grill, making this recipe ideal for feeding a crowd or using up leftover flank steak for smaller gatherings. Enjoy these sandwiches as a delicious, satisfying lunch or snack that will surely impress your guests.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Dry Red Wine
3 cups (N/A)
Onions, chopped
3 1/4 cups (Chopped)
Soy Sauce
2 1/4 cups (N/A)
Olive Oil
3/4 cup (N/A)
Garlic cloves, chopped
8 large (Chopped)
Dry Mustard
1 tablespoon + 1 1/2 teaspoons (N/A)
Ground Ginger
1 tablespoon + 1 1/2 teaspoons (N/A)
Flank Steaks
4 1/2 lbs (N/A)
Bell Peppers, sliced
6 large (Cut into 3/8 inch wide strips)
Red Onions, sliced
3 large (Cut into 1/2 inch thick rings)
French Rolls
12 (Grilled)
Instructions
1
In a large bowl, combine the dry red wine, chopped onions, soy sauce, olive oil, chopped garlic, dry mustard, and ground ginger to create a flavorful marinade.
2
Divide the flank steaks, bell peppers cut into 3/8 inch wide strips, and red onions cut into 1/2 inch thick rings among large shallow pans.
3
Pour the marinade over the meat and vegetables, ensuring everything is well-coated. Cover the pans and refrigerate for at least 3 hours, or up to 6 hours for maximum flavor.
4
Preheat your barbecue grill to high heat. Remove the steaks and vegetables from the marinade, allowing excess to drip off.
5
Grill the steaks for about 4 minutes per side or until cooked to your desired degree of doneness (rare is ideal). Once done, transfer the steaks to a platter to rest.
6
On the same grill, add the marinated bell peppers and red onions, grilling them for about 4 minutes per side until they are tender and starting to brown.
7
Thinly slice the grilled flank steak against the grain. Arrange both the sliced steak and grilled vegetables on a large platter.
8
Serve with grilled French rolls, allowing everyone to assemble their own delicious sandwiches filled with juicy steak and grilled veggies.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used for these sandwiches?
The recipe uses 4.5 lbs of flank steak.
How long should the flank steak marinate?
The steak should marinate for at least 3 hours, but no more than 6 hours for maximum flavor.
What ingredients are in the marinade?
The marinade consists of dry red wine, chopped onions, soy sauce, olive oil, chopped garlic, dry mustard, and ground ginger.
How should the bell peppers be prepared?
The bell peppers should be cut into strips that are 3/8 inch wide.
How should the red onions be sliced?
Red onions should be cut into rings that are 1/2 inch thick.
What kind of bread is used for the sandwiches?
The recipe calls for 12 grilled French rolls.
What is the recommended grill heat?
The barbecue grill should be preheated to high heat.
How long do I grill the flank steak?
Grill the steaks for approximately 4 minutes per side.
What is the ideal level of doneness for the steak?
Rare is considered the ideal degree of doneness for this recipe.
How long do the vegetables need to be grilled?
The bell peppers and red onions should be grilled for about 4 minutes per side until tender.
How should the steak be sliced after grilling?
The steak should be thinly sliced against the grain.
How much dry red wine is needed?
The recipe requires 3 cups of dry red wine.
How many garlic cloves are used?
The marinade uses 8 large chopped garlic cloves.
How much soy sauce is in the marinade?
The marinade includes 2 1/4 cups of soy sauce.
What quantity of chopped onions goes into the marinade?
You will need 3 1/4 cups of chopped onions.
How much dry mustard is required?
The recipe uses 1 tablespoon plus 1 1/2 teaspoons of dry mustard.
How much ground ginger is needed?
The recipe uses 1 tablespoon plus 1 1/2 teaspoons of ground ginger.
How much olive oil is used?
The marinade requires 3/4 cup of olive oil.
Should the marinade be chilled?
Yes, once the meat and vegetables are coated, they should be refrigerated.
Is this recipe suitable for large groups?
Yes, it is specifically noted as ideal for feeding a crowd or for summer gatherings.
Do you grill the French rolls?
Yes, the French rolls are served grilled.
What should I do with excess marinade before grilling?
You should allow the excess marinade to drip off the meat and vegetables before placing them on the grill.
Can I use leftover flank steak?
Yes, the recipe suggests it is ideal for using up leftover steak for smaller gatherings.
How many bell peppers are needed?
The recipe calls for 6 large bell peppers.
How many red onions are used?
The recipe requires 3 large red onions.
How do you serve the sandwich components?
Arrange the sliced steak and grilled vegetables on a large platter and serve with the rolls for assembly.
Is the steak rested after cooking?
Yes, transfer the steaks to a platter to rest before slicing.
What is the purpose of the marinade?
The marinade tenderizes the meat while infusing it with bold flavors.
Should I marinate the vegetables in the same mixture as the meat?
Yes, the marinade is poured over both the meat and the sliced vegetables.
Are the onions in the marinade the same as the grilled onions?
No, the marinade uses 3 1/4 cups of chopped onions, while 3 large red onions are sliced into rings for grilling.