- 12
Ingredients
- FOR THE MARINADE, WHISK:
- 1 cup apple juice
- 1/4 cup each cider vinegar and olive oil
- 3 Tbsp. minced fresh garlic
- 2 Tbsp. each Worcestershire sauce, Dijon mustard, and honey
- 1 Tbsp. each minced fresh rosemary and kosher salt
- 1 tsp. black pepper
- ADD:
- 1 1/2 lb. flank steak, trimmed and lightly scored
- FOR THE SAUCE, WHISK:
- 1/2 cup sour cream
- 2 Tbsp. each mayonnaise and prepared horseradish
- 1 Tbsp. Dijon mustard
- FOR THE SANDWICHES, ARRANGE:
- 12 cocktail buns, sliced
- Green leaf lettuce leaves,
- sliced Cheddar, and thinly sliced apple
Preparation
Step 1
For the marinade, whisk together apple juice, vinegar, oil, garlic, Worcestershire, 2 Tbsp. Dijon, honey, rosemary, salt, and pepper;
pour into a resealable plastic bag. Add steak to marinade; seal bag
and toss to coat. Marinate steak in the refrigerator 8 hours, or overnight. Remove bag from refrigerator 30 minutes prior to grilling, then remove steak from the marinade.
Preheat grill to high. Brush grill grate with oil.
For the sauce, whisk together sour cream, mayonnaise, horseradish, and 1 Tbsp. Dijon; season with salt and pepper.
Season steak with salt and black pepper, then grill, covered, until
medium-rare, 4–6 minutes per side. Transfer steak to a cutting board;
tent with foil and let rest 5 minutes. Thinly slice steak against the grain.
For the sandwiches, arrange lettuce leaves on bottom buns; top with steak, Cheddar, apples, a dollop of sauce, and top buns.
Per sandwich: 298 cal; 13g total fat (5g sat); 52mg chol; 376mg sodium; 23g carb; 2g fiber;
19g protein