Grilled Marinated Flank Sandwiches Recipe by Paula Deen

Level: Easy

Time: 25 MINUTES

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  • 3/4 cup soy sauce
  • 1/4 cup olive oil
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice, plus 1/2 teaspoon for horseradish sauce
  • 3 cloves garlic, minced
  • 2 teaspoons black pepper
  • 1 (4 1/2 lb) flank steak, trimmed
  • 2 teaspoons green onion, minced
  • 1 cup mayonnaise
  • 6 slices bacon, cooked and crumbled
  • 2 teaspoons prepared horseradish
  • 1/4 teaspoon lemon zest
  • 12 to 15 onion rolls, split, buttered, and toasted
  • arugula, for serving


For the marinade: In a large resealable plastic bag, combine the soy sauce, oil, Worcestershire sauce, 2 tablespoons lemon juice, garlic and pepper. Add the flank steak, seal the bag, and refrigerate for at least 8 hours.


Preheat a grill to medium heat.


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 425º until a meat thermometer inserted in thickest portion reads 145º, 40 to 45 minutes.) Let stand for 10 minutes before slicing.


For the bacon horseradish sauce: In a small bowl, combine the green onions, mayonnaise, bacon, horseradish, lemon zest and 1/2 teaspoon lemon juice. Cover and chill.


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.

Grilled Marinated Flank Sandwiches


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