June 9, 2010 in Food

Marinated flank shines in sandwich

Jim Romanoff Associated Press
 

This ginger-soy marinated flank steak can be grilled and enjoyed on its own or turned into this Asian-inspired sandwich by surrounding it with crunchy toasts, sweet and spicy mayo and a generous handful of peppery, fresh watercress.

Marinate the steak in the morning for a quick and delicious supper from the grill.

Ginger-Soy Marinated Flank Steak Sandwiches

For the marinade:

2 tablespoons rice vinegar

2 tablespoons light brown sugar

2 tablespoons reduced-sodium soy sauce

2 tablespoons canola oil

1/4 cup grated fresh ginger

2 teaspoons chili-garlic sauce, or more to taste

4 scallions, ends trimmed and thinly sliced

1 1/4 pounds flank steak

For the sandwich spread:

1/4 cup reduced-fat mayonnaise

1 tablespoon honey

2 teaspoons chili-garlic sauce

For the sandwiches:

Eight 3/4-inch-thick slices crusty country-style bread

1 tablespoon extra-virgin oil

3 cups loosely packed watercress or arugula

In a small bowl, whisk together the vinegar, brown sugar and soy sauce until the sugar is dissolved. Whisk in the oil, ginger, chili-garlic sauce and scallions.

Place the steak in a shallow glass dish. Add the marinade and turn to coat the meat well on both sides. Cover and refrigerate for at least 2 hours and up to 24 hours, turning once.

Heat a gas grill to medium-high or light a charcoal fire.

Meanwhile, in a small bowl, stir together the mayonnaise, honey and chili-garlic sauce. Set aside.

Brush both sides of the bread slices lightly with olive oil.

Grill the steak until the underside is well browned, about 5 minutes. Turn the steak over and grill about 4 minutes longer for medium-rare. While the steak is grilling, place the bread slices around it to toast, about 1 minute per side.

Let the steak stand for 5 minutes, then cut it across the grain into thin slices. Spread a thin layer of the chili-garlic mayonnaise on each toasted bread slice. Arrange the steak over 4 of the slices. Top with watercress or arugula and the remaining bread slices.

Yield: 4 servings

Nutrition information per serving: 520 calories, 19 grams fat (6 grams saturated), 37 grams protein, 47 grams carbohydrate, 58 milligrams cholesterol, 2 grams dietary fiber, 780 milligrams sodium.

© Copyright 2010 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


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