Warm up your grill, marinate your meat, and make this sandwich. The heat from the horseradish will keep you toasty while outside, and hanging out outdoors while the steak cooks will keep you away from your relatives just long enough to regain your sanity.
Bonus tip: serve with these Turkey Fryer Kettle Chips.
Flank Steak Sandwiches with Horseradish Mayo
Makes 4-6 sandwiches
2/3 cup soy sauce
¼ cup grape seed oil
¼ cup Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
3 cloves garlic, smashed and minced
2 teaspoons black pepper
1-2 pound flank steak
1 cup mayonnaise
2 green onions, chopped
1 teaspoon lemon juice
2 teaspoons extra-hot horseradish
½ teaspoon black pepper
4-6 buns of your choice
Mixed salad greens
- Measuring Cup
- Small Bowl
- Sealable Container
- Chefs Knife
- Plastic Sealable Bags
Step 1: Assemble your ingredients.
Step 2: In a small bowl, whisk soy sauce thru black pepper.
Step 3: Place flank steak in a large re-sealable bag, and pour the marinade over top. Push out extra air, seal, and then place in another re-sealable bag. Refrigerate for at least 8 hours, or overnight.
Step 4: Place mayo thru black pepper in a blender and blend until smooth.
Step 5: Transfer the dressing to a container, and refrigerate until ready to use.
Step 6: When the beef is done marinating, preheat the grill to medium-high. Transfer the meat to the preheated grill.
Step 7: Cook meat to desired doneness. We’re not even going to specify a time or temperature or anything because everyone is so damn picky when it comes to the best way to cook beef. Just do your thing, okay? Now, slice it up.
Step 8: Cut the buns open. You know, in a normal, bun-slicing way. Like you would for a burger. Why are we even explaining this?! If you can’t cut a bun without detailed instructions, you probably shouldn’t be handling raw meat and hot grills and sharp knives.
Next, put a handful of greens on the bun, top with some sliced beef, spoon some of that gorgeous green sauce on top of all of that, and finish it up by putting the top part of the bun on. Cover the sandwich, so to speak. Again, you should be able to figure out this whole “sandwich assembly” business. Now eat it.