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Grilled Flank Steak, Onion and Bell Pepper Sandwiches: A Taste of Summer

I can almost smell the charcoal now, can’t you? This isn’t just a recipe; it’s a memory etched in my mind – the sizzle of flank steak on the grill, the laughter echoing across the backyard, and the satisfying crunch of a perfectly assembled sandwich shared with friends on a warm summer evening. Back then, as a young cook, I loved to grill a big platter of these sandwiches for the neighborhood barbecue. The communal assembly line of folks grabbing grilled rolls, piling them high with savory steak and sweet peppers, always brought such joy.

Recipe Overview

Prep Time: 30 minutes (includes chopping)
Cook Time: 8 minutes
Total Time: 38 minutes (plus 3-6 hours marinating)
Servings: 12
Dietary Type: Varies (can be dairy-free if rolls are dairy-free)

Ingredients

3 cups dry red wine
3 cups onions, chopped
2 1/4 cups soy sauce
3/4 cup olive oil
8 large garlic cloves, chopped
1 tablespoon dry mustard
1 1/2 teaspoons dry mustard
1 tablespoon ground ginger
1 1/2 teaspoons ground ginger
4 1/2 lbs flank steaks
6 large bell peppers, 3/8 inch wide strips (use a variety of colors for visual appeal)
3 large red onions, 1/2 inch thick rings
French rolls, grilled

Equipment Needed

Large Bowl
Large Shallow Pans (at least 3)
Barbecue Grill

Instructions

In a large bowl, combine the dry red wine, chopped onions, soy sauce, olive oil, chopped garlic cloves, dry mustard (both measurements!), and ground ginger (both measurements!). This is your marinade, so whisk it well to ensure everything is properly combined.
Divide the flank steaks, bell pepper strips, and red onion rings among large, shallow pans. Using separate pans ensures that everything is properly coated with the marinade.
Pour the marinade over the ingredients in each pan. Turn the steaks and vegetables to ensure they are thoroughly coated. The marinade is crucial for both flavor and tenderizing the flank steak.
Cover the pans and refrigerate for 3 to 6 hours. This allows the flavors to meld and the steak to become incredibly tender. Don’t marinate for longer than 6 hours, as the soy sauce can start to break down the meat too much and affect the texture.
Prepare your barbecue grill for high heat. This is important for getting a good sear on the steak and nicely charring the vegetables. Make sure the grill grates are clean to prevent sticking.
Drain the steaks and vegetables from the marinade. Discard the marinade; it has done its job.
Grill the steaks to your desired degree of doneness. For rare, grill for about 4 minutes per side. Use a meat thermometer to ensure accuracy. Remember that the internal temperature will rise slightly after you remove the steak from the grill.
Transfer the cooked steaks to a platter to rest. Allowing the steak to rest for at least 10 minutes before slicing helps retain its juices and makes it more tender.
Grill the vegetables until they are beginning to brown, about 4 minutes per side. Watch them carefully to prevent burning. You want them to be tender-crisp and slightly charred.
Slice the steaks thinly across the grain. This is crucial for tenderness. Slicing against the grain shortens the muscle fibers, making the steak easier to chew.
Arrange the sliced steaks and grilled vegetables on a large platter.
Serve with grilled French rolls, allowing diners to assemble their own sandwiches. Offering a variety of condiments like horseradish sauce, Dijon mustard, or even a simple aioli can elevate the experience even further.

Expert Tips & Tricks

Marinating is Key: Don’t skip the marinating step! It’s essential for tenderizing the flank steak and infusing it with flavor.
High Heat is Your Friend: Grilling over high heat ensures a good sear and prevents the steak from becoming tough.
Don’t Overcook: Flank steak is best cooked to medium-rare or medium. Overcooking will make it dry and chewy.
Slice Against the Grain: This is perhaps the most important tip for tender flank steak.
Vegetable Variety: Use a mix of different colored bell peppers for a more visually appealing and flavorful sandwich.
Char is Good: Don’t be afraid to let the vegetables get slightly charred on the grill. This adds a delicious smoky flavor.
Prep Ahead: Chop the vegetables and prepare the marinade in advance to save time on the day of grilling.
Toasting Rolls: Lightly toasting the French rolls on the grill before serving adds a nice texture and prevents them from becoming soggy.

Serving & Storage Suggestions

Serve these sandwiches hot off the grill for the best flavor and texture. Arrange the sliced steak and vegetables artfully on a platter, alongside a basket of grilled French rolls. Offer a variety of condiments to customize the sandwiches.

Leftover steak and vegetables can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving. You can also repurpose the leftovers in salads, tacos, or wraps. I do not recommend leaving cooked meat at room temperature for more than two hours. Freezing grilled steak is possible, but will affect the texture. Freeze in a tightly sealed container or freezer bag and use within 2-3 months.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	543.6 kcal	N/A
Calories from Fat	254 g	47%
Total Fat	28.3 g	43%
Saturated Fat	7.8 g	39%
Cholesterol	69.7 mg	23%
Sodium	3116.4 mg	129%
Total Carbohydrate	17.9 g	5%
Dietary Fiber	3.2 g	12%
Sugars	6.7 g	N/A
Protein	43.8 g	87%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free French rolls.
Spicy Kick: Add a pinch of red pepper flakes to the marinade or serve with a spicy aioli.
Different Vegetables: Try adding other grilled vegetables, such as zucchini, eggplant, or mushrooms.
Marinade Variations: Experiment with different marinades. A balsamic marinade or a citrus-based marinade would also work well.
Herb Infusion: Add fresh herbs like rosemary, thyme, or oregano to the marinade for an extra layer of flavor.
Sweet Onions: Vidalia onions are a great choice for adding sweetness.
Add Cheese: Provolone, Swiss, or Monterey Jack cheese would be great additions to these sandwiches.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of steak?
A: While flank steak is ideal for this recipe due to its flavor and ability to absorb marinade, you could substitute skirt steak or flat iron steak. Adjust the cooking time accordingly.

Q: Can I marinate the steak overnight?
A: I would advise against it as the soy sauce can denature the proteins and affect the texture, making it mushy. Marinate for 3-6 hours for best results.

Q: How do I prevent the vegetables from falling through the grill grates?
A: Use a grill basket or place the vegetables on a piece of aluminum foil with a few holes poked in it.

Q: Can I make these sandwiches ahead of time?
A: You can marinate the steak and vegetables ahead of time and grill them just before serving. Assembling the sandwiches in advance is not recommended, as the bread may become soggy.

Q: What’s the best way to reheat leftover flank steak?
A: Reheat gently in a skillet over medium-low heat with a little olive oil or beef broth to prevent it from drying out.

Final Thoughts

There’s something truly special about grilling – the smoky aromas, the vibrant colors, and the simple joy of sharing a meal with loved ones. These Grilled Flank Steak, Onion, and Bell Pepper Sandwiches capture the essence of summer in every bite. So fire up the grill, gather your friends and family, and create some unforgettable memories. Don’t be afraid to experiment with different variations and make this recipe your own. I’d love to hear what you think!

Grilled Flank Steak, Onion and Bell Pepper Sandwiches Recipe