Got leftover flank steak? Make these Flank Steak Sandwiches with arugula, tomato, avocado, and gorgonzola. In fact, you might find yourself cooking flank steak just to make these sandwiches.
(This recipe for Flank Steak Sandwiches was originally published in March 2010, but was updated with new photos in 2020).
Sometimes you make steak for dinner and have leftovers and decide to make a sandwich with the leftovers. And sometimes you make steak just so you can make a sandwich with it. No matter if you have steak leftovers or not, you're going to want to make this sandwich immediately.
I'll be honest, every time I've made these flank steak sandwiches, I've done so with steak that I've cooked solely for the purpose of these sandwiches. Because I'll just randomly start craving these sandwiches and, of course, never happen to have any leftover steak at that time.
That said, these sandwiches are the perfect solution to leftover flank steak. But really, you can use absolutely any kind of leftover steak you happen to have in your fridge. Or that you feel like whipping up just so you can enjoy a steak sandwich.
FLANK STEAK SANDWICHES RECIPE
The beautiful thing about sandwiches is that you don't really need a recipe for them. Especially when steak is involved, you can't really go wrong. But I'll show you exactly the ingredients I used and how I layered them because I think all of this makes for a pretty perfect sandwich.
Add more of what you like, take off anything you don't like and make this flank steak sandwich the sandwich of your dreams.
Like I mentioned, leftover steak works perfectly here, but if you don't have it, you can prep flank steak whose sole purpose is to be enjoyed in these sandwiches. Here's my recommendation for marinating and cooking:
In a large Ziplock bag, combine ½ lb. flank steak in ¼ cup balsamic vinegar, 2 Tbsp olive oil, 2 Tbsp Worcestershire sauce, 2 minced garlic cloves, ¼ tsp cayenne, ¼ tsp salt, and ¼ tsp pepper. Let marinate in fridge for 2-4 hours. When ready to cook, remove steak from marinade and cook in a grill pan or skillet over medium-heat for 4-5 minutes per side, until desired doneness is reached.
And with that, you suddenly have "leftover" flank steak. LOL!
Slice the steak (against the grain!) and get layering your sandwiches. I put some horseradish sauce on each slice of lightly toasted bread (but if you don't like horseradish, you can definitely use mayo) and layered each with some arugula.
Then I topped two of the slices with sliced flank steak and avocado and two of them with halved tomatoes and crumbled gorgonzola.
And carefullyyy put it all together.
These flank steak sandwiches are monsters, so I recommend slicing them in half to make them just a little bit easier to eat. Plus it helps you see all those gorgeous layers of goodness.
Even if you don't have any leftover steak, this sandwich is so easy to make. It was 90 degrees a couple days in Boston this week, which means I prefer not to stand over a hot stove and since I love cold (but still satisfying) dinners in the heat, this was perfect.
This flank steak sandwich totally hit the spot and I'm already dreaming of having it again. I'll definitely be making it using leftovers pretty much every single time I have steak for dinner from now on.
Or be cooking steak for the sole purpose of enjoying it in sandwich form.
OK, go enjoy your beautiful weekends and make this if you have a little bit of time. And definitely let me know what you add to your own steak sandwich!
What do you usually do with leftover steak?
If you're looking for more creative sandwiches, check out my Jalapeño Popper Grilled Cheese and my Open-Faced Prosciutto and Plum Sandwiches. And I can't wait to make these Buffalo Chickpea Salad Sandwiches from Eat with Clarity!
Flank Steak Sandwiches
- 4 slices crusty bread, lightly toasted
- Horseradish spread or mayo
- 1 cup arugula
- ½ lb. leftover Flank Steak, thinly sliced (or see notes section for how to marinate flank steak for these sandwiches)
- ½ avocado peeled, pitted, and sliced
- 8 cherry tomatoes, halved
- ¼ cup crumbed gorgonzola cheese
- Spread horseradish sauce or mayo on all four slices of lightly toasted bread and top each with arugula.
- On two of the slices of bread, top with steak and sliced avocado. On the other two, top with tomatoes and gorgonzola.
- Carefully stack sandwiches together and slice both sandwiches in half.
- If you don't have any leftover flank steak, but want to make these sandwiches, I recommend marinating ½ lb. flank steak in ¼ cup balsamic vinegar, 2 Tbsp olive oil, 2 Tbsp Worcestershire sauce, 2 minced garlic cloves, ¼ tsp cayenne, ¼ tsp salt, and ¼ tsp pepper. Place all ingredients in large bag and let marinate in fridge for 2-4 hours. When ready to cook, remove steak from marinade and cook in a grill pan or skillet over medium-heat for 4-5 minutes per side, until desired doneness is reached.