CAMP COOKING >> DINNER >> Grilled Marinated Flank Steak Sandwiches

 

Grilled Marinated Flank Steak Sandwiches

Print Recipe
Course Dinner, Lunch

Ingredients
  

Marinaide

  • 3/4 Cup Soy sauce
  • 1/4 Cup Oil I prefer Avocado Oil
  • 3 Tbsp Worcestershire sauce
  • 2 Tbsp Lemon Juice Fresh squeezed
  • 3 Cloves Garlic Minced
  • 2 Tsp Black Pepper Fresh ground
  • 4 1/2 Lbs Flank Steak Trimmed

Bacon Horseradish Sauce

  • 2 Tsp Green Onion Minced
  • 1 Cup Mayonnaise
  • 6 Slices Bacon Cooked and Crumbled
  • 2 Tsp Prepared Horseradish
  • 1/4 Tsp Lemon Zest
  • 1/2 Tsp Lemon Juice Fresh squeezed
  • 12-15 Onion Rolls, split, buttered and toasted
  • Arugula For serving

Instructions
 

For the Marinade

  • In a large resealable plastic bag, combine the soy sauce, oil, Worcestershire sauce, lemon juice, garlic, and pepper. Add the flank steak, seal the bag, and refrigerate for at least 8 hours.

For the Bacon Horseradish Sauce

  • In a small bowl, combine the green onions, mayonnaise, bacon, horseradish, lemon zest, and lemon juice. Cover and chill.

Grilling

  • Preheat a grill to medium heat.
  • Drain the steak, discarding the marinade. Place the steak on the grill.
  • Grill 4 to 5 minutes on each side, or until desired temperature. (You may also bake at 425 degrees F)
  • Let stand for 10 minutes before slicing.

Assembly

  • Spread desired amount of Bacon Horseradish Sauce over the bottom of the rolls.
  • Add desired amount of arugula on top.
  • Layer sliced flank steak over arugula.
  • Cover with roll tops. Serve immediately.