Flank Steak Sandwiches

By Addie

“No restaurant could rival Grandma's incredible steak sandwiches.”

Ingredients

• 2 pounds beef flank steak
• 1 (10 1/2-ounce) can French onion soup
• 2 tablespoons red-wine vinegar
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/4 teaspoon black pepper
• 1 medium red onion, cut into 1/4-inch-thick slices
• 6 crusty Italian rolls, split

Preparation

Step 1

Place steak in casserole dish. Combine soup, vinegar, oil, garlic and black pepper in medium bowl. Pour half of soup mixture over steak, coating both sides. Cover and refrigerate the remaining soup mixture. Cover the steak and marinate in refrigerator for about 3 hours or overnight.


Preheat broiler. Line broiler pan with aluminum foil. Place the steak on the pan, discarding marinade. Broil to desired degree of doneness, about 5 to 7 minutes on each side for medium. Remove steak to cutting board and let stand 5 minutes.


Place onion slices on broiler pan. Broil until tender, about 2 minutes per side; remove from heat.


Bring reserved soup mixture to a boil in small saucepan over medium-high heat. Reduce heat to medium-low and simmer 2 minutes.


Cut steak into thin slices on the diagonal (across the grain). Place steak and onion slices on rolls. Serve with the hot sauce for dipping.
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Grandma's Secret Tip:

Flank steak was a favorite in our family, and Grandma could prepare it expertly. She thoroughly dried the marinated steak with paper towels before broiling it to ensure a nicely browned surface. When slicing the steak, Grandma positioned the knife at a 45-degree angle as she cut across the grain. This produced ample-looking slices to tuck into sandwich rolls.