Grilled Flank Steak Sandwiches


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Grilled Flank Steak Sandwiches

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    This flavorful flank steak gets all of it's flavor from marinating from 8 to 24 hours in a garlic and herb marinade. When ready to grill, they come together in just 20 minutes.

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    Servings and Ingredients

    Serves 5
    Flank Steak Sandwiches
    1 (1.5-lbs.) flank steak
    ¾ c. Italian parsley, coarsley chopped
    ¼ c. fresh mint, coarsley chopped
    2 tbsp. fresh rosemary, coarsely chopped
    4 clove(s) garlic, minced
    2 tbsp. fresh lemon juice
    2 tbsp. Hy-Vee soy sauce
    ¼ c. Gustare Vita olive oil
    5 (1-oz. each) slices Hy-Vee Bakery whole grain seeded bread, cut in half
    1 large tomato, sliced
    ¼ c. red onion, thinly sliced
    1 ¼ c. fresh arugula
    Herb Spread
    ¼ c. Hy-Vee plain Greek yogurt
    2 tbsp. olive oil mayonnaise
    1 clove(s) garlic, minced
    1 tbsp. fresh chives, finely chopped
    1 tbsp. fresh Italian parsley, finely chopped
    1 tbsp. fresh lemon juice

    Things To Grab

    • Large resealable plastic bag
    • Shallow bowl
    • Blender
    • Small bowl
    • Charcoal or gas grill
    • Meat thermometer


    1. Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a large resealable plastic bag set in a shallow bowl; set aside.

    2. Place parsley, mint, rosemary, garlic, lemon juice, and soy sauce in a blender. Cover and blend until well combined. With blender running, slowly add oil. Pour herb mixture over beef. Seal bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally.

    3. Prepare Herb Spread: Combine Greek yogurt, mayonnaise, minced garlic, chopped chives, parsley, and lemon juice in a small bowl. Cover and refrigerate until ready to serve.

    4. Prepare a charcoal or gas grill for direct cooking over medium heat. Drain meat; discard marinade. Grill steak 15 to 20 minutes for medium-rare (130 degrees) to medium (140 degrees) doneness, turning once halfway through. Cover steak loosely with foil and let stand for 5 minutes. While steak is standing, lightly toast bread slices. Thinly slice steak across the grain.

    5. Assemble sandwiches. Spread bread slices with Herb Spread. Place tomato slices and steak slices on top of five bread slices. Add red onion and arugula. Top with remaining bread slices.

    Nutrition facts


    410 Calories per serving
    1/2 sandwich

    Amounts Per Serving

    • Total Fat: 21g
    • Cholesterol: 85mg
    • Sodium: 690mg
    • Total Carbohydrates: 19g
    • Protein: 35g

    Daily Values

    Iron 20%
    Calcium 8%
    Vitamin D 0%
    Potassium 15%