Flank Steak Sandwiches

One of the favorite recipes in my family, maybe THE favorite, is the flank steak sandwich. The recipe was made up by my parents, who are divorced, but both make them regularly. They even amicably give each other the credit for co-creating the recipe. Do you see what this sandwich is capable of? This is a really easy one to make, especially good if you’re feeding a crowd. I swear even the kiddos will love it. The magic is in the horseradish/mustard sauce, which is what really makes it pop. I hope you try this and love it as much as I do!

Here’s the ingredients you will need for your flank steak sandwiches:

Flank Steak (1.5 lbs will feed about 5 people)

Hoagie buns

Sharp cheddar cheese

Butter

Salt, pepper and granulated garlic or garlic salt for seasoning

For the sauce:

Prepared Horseradish (or creamy horseradish)

Yellow mustard

Mayonnaise

Preparing the sauce

The sauce consists or 1/3 mustard, 1/3 mayonnaise and 1/3 prepared horseradish. I usually just eyeball it, for consistency, it should be a light-yellow color.

Preparing the flank steak

Start by cutting off any excess fat from the flank steak and preparing it for the grill. Generously season both sides of the steak with salt, pepper and some garlic salt or granulated garlic. Set the grill (or oven to broil) to Medium-High and let it heat up. Once it’s ready, grill the flank steak on both sides - about 5 minutes/side. You will need to let the steak rest after pulling it from the grill for at least 5 minutes. I will sometimes lightly cover the steak with tin foil to keep it warm and sometimes to let it cook a few minutes longer.

Turn the oven to broil, split each hoagie roll in half - spread butter on one side, add thin slices of sharp cheddar cheese to the other side and toast under the broiler. Don’t let them burn! This is one that I typically don’t take my eyes off of or I set my alarm for 1 minute.

Once the steak has rested, check by slicing down the middle to see if it’s done enough for you. I always err on the side of cooking rarer and then throw it back on for a few minutes if needed. To cut the flank steak, you’re going to want to slice at an angle across the grain. This cuts through those tough fibers and shortens them, making it easier to chew. Try to slice in very thin, angled pieces - the thinner the better!

Once the meat has been sliced, it’s time to build your sandwich. Everyone gets two toasted hoagies (one side with cheese) and feel free to pile on some flank steak, and a nice dallop of the horseradish sauce. I always have a bowl of the sauce on the table for some extras if needed.

Take a picture and tell us how you like it!!