Grilled Marinated Flank Sandwiches (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 12 |
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Ingredients:
3/4 cup soy sauce |
1/4 cup olive oil |
3 tablespoons worcestershire sauce |
2 tablespoons fresh lemon juice |
3 cloves garlic, minced |
2 teaspoons ground black pepper |
1 (4 1/2-pound) flank steak, trimmed |
2 teaspoons minced green onion |
1 cup mayonnaise |
6 slices bacon, cooked and crumbled |
2 teaspoons prepared horseradish |
1/4 teaspoon lemon zest |
1/2 teaspoon fresh lemon juice |
12 to 15 onion rolls, split, buttered, and toasted |
arugula, for serving |
Directions:
1. 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.
2. Preheat a grill to medium heat.
3. 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 until a meat thermometer inserted in thickest portion reads 145 degrees, 40 to 45 minutes.) Let stand for 10 minutes before slicing.
4. For the bacon horseradish sauce: In a small bowl, combine the green onions, mayonnaise, bacon, horseradish, lemon zest, and lemon juice. Cover and chill.
5. To assemble: Spread desired amount of Bacon Horseradish Sauce over the bottom of the rolls. Top with desired amount of arugula. Top with sliced flank steak. Cover with roll tops. Serve immediately.
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