This flank steak recipe is foolproof and makes the most delicious sandwiches. If a sandwich is not your thing, it is also delicious over rice, as taco filling, or on top of a salad. I like to serve it with a cilantro lime cream sauce that takes just a few minutes to make.
Flank Steak Sandwiches
- One large piece of good quality flank steak (Approximately one pound+)
- 1/4 cup extra virgin olive oil
- 1/2 cup low-sodium soy sauce
- Juice of one lime
- 1 large garlic clove peeled and minced
- Freshly ground black pepper
- 1 teaspoon freshly grated ginger (I find a microplane grater works well for this)
- Dash of red pepper flakes
- Good quality French baguette
Use organic ingredients whenever possible.
Cilantro Lime Cream Sauce
- 1 cup sour cream
- Juice of one lime
- 1/4 cup fresh cilantro
- Salt and pepper to taste
Marinade steak for at least an hour before grilling. Prepare marinade in a bowl by combining EVOO, soy sauce, lime juice, garlic, black pepper, ginger, and red pepper flakes. Do not add salt, the low-sodium soy sauce has enough to season. Whisk together and pour over steak (should be enough liquid to coat/cover meat) in a dish or sealable plastic bag and refrigerate. Remove steak from the refrigerator about 20-30 minutes before grilling. Preheat grill or a grill pan on stovetop to medium-high heat. Grill steak for 3-4 minutes on each side, turning heat down to medium after first minute of cooking, for a nice warm pink center (or to your desired temperature). Place steak on a plate or cutting board and let rest for ten minutes before slicing. With a sharp knife, cut meat on an angle, against its natural grain, to create thinly sliced pieces.
For the sauce, in a food processor, combine sour cream, lime juice, cilantro, salt, and pepper and pulse until thoroughly combined.
To assemble the sandwiches, slice French baguette lengthwise and top with desired amount of steak, cream sauce, and a handful of arugula (or preferred toppings). Enjoy!
Images by Ariana Clare, www.arianaclare.com.