Flank Steak Sandwich Recipe
Servings: 2 people
Calories: 546kcal
This flank steak sandwich recipe is full of Italian flavors. Sweet bell peppers balance the bitter tanginess of radicchio roasted with balsamic vinegar. An easy weeknight dinner or an unexpected twist on tailgating recipes.
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Ingredients
- 12 oz skirt steak or flank steak
- 1 head radicchio
- 1 jar roasted red peppers
- mascarpone cheese
- 4 slices italian bread
- balsamic vinegar
- olive oil
- kosher salt to taste
- cracked black pepper to taste
Instructions
- Cut radicchio into wedges about 1 inch thick, drizzle with a bit of olive oil and balsamic vinegar, season with salt and pepper, and marinate for up to one hour.
- Slice roasted red peppers into strips.
- Place radicchio wedges on a medium-high grill, cooking until charred at the edges on both sides.
- While radicchio is grilling, toast bread on both sides on the grill.
- Season steak with salt and pepper and grill about 3-4 minutes each side for medium rare.
- While steak rests, spread mascarpone cheese onto one side of each slice of bread. Layer roasted red peppers on the bottom slice of bread, top with sliced steak, then radicchio and the other slice of bread.
Notes
Tips for grilling flank steak or skirt steak:
- Get the grill nice and hot.
- Both cuts are from tough muscles, so don't cook past medium-rare.
- Cook 3 - 4 minutes per side to about 135 degrees F for medium rare.
- Don't move around during the cooking process.
- Slice thinly across the grain to ensure tenderness.
Nutrition
Calories: 546kcal | Carbohydrates: 34g | Protein: 43g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 2619mg | Potassium: 1254mg | Fiber: 5g | Sugar: 13g | Vitamin A: 920IU | Vitamin C: 90.3mg | Calcium: 107mg | Iron: 6mg