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Grilled Marinated Flank Sandwiches

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


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


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.

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