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Grilled Flank Steak Sandwich

Servings 4 -6 servings
Author A Bountiful Kitchen



  • 1- 11/2-2 lb flank steak
  • 1 lb mushrooms washed and sliced, stems on
  • 1 large onion sliced
  • 1 clove garlic minced
  • olive oil and butter for sauteing
  • salt and pepper
  • 4-6 large hoagie buns or other bread for making sandwich


  • 2 cloves garlic minced
  • 1/2 onion chopped (about 1/2 cup)
  • 1 teaspoon sugar
  • 1/3 cup soy sauce
  • 1 tablespoon lemon juice
  • 1/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. Early in the day, if possible, or at least two hours before cooking, place all of the marinade ingredients into a Gallon size Ziplock bag. Add the steak to the bag, seal and place in refrigerator.

About 20-30minutesbefore serving:

  1. Prepare grill. If using gas, the temperature should be at medium high.
  2. On the stove, over medium high heat, and add olive oil and butter to a fry pan ( I use about 1 tablespoon of each). When the pan is hot, add mushrooms and onions and cook for about 5 minutes, adding salt and pepper as cooking also tossing as cooking takes place. Add garlic andsauté for about 1 minute, or until fragrant, be careful to not burn garlic. Reduce heat if necessary. Turn off heat, cover to keep warm.
  3. Place meat on grill and cook for about 5 minutes per side. Remove from heat, cover with foil and let rest for 10 minutes before cutting.
  4. Slice the buns in half and place on grill to toast if desired.

Assemble sandwiches:

  1. Cut the meat across the grain into thin slices. Place some of the meat on each bun along with the mushroom and onion mixture. If you like cheese, top the meat and onion mixture with cheese and place under broiler for a few seconds before serving.

Recipe Notes

-I like to cook two steaks at once, so I can use the leftovers for another meal.-The cook time for the meat will depend on how you well or rare you like your meat. I believe this meat is best served medium rare. Don't overcook the Flank steak or it will be tough.