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Close up of an open faced steak sandwich on crusty bread topped with bright pink pickled onions

Open-Faced Grilled Steak Sandwiches

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 130 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 6 sandwiches 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Description

The key to a great weeknight meal is something that’s easy to prep ahead of time and comes together quickly. These open-faced sandwiches fit the bill, with grilled flank steak on crunchy bread that’s topped with spicy arugula, a few pickled red onions and a tasty parmesan mustard sauce giving you the ultimate easy dinner solution.


Scale

Ingredients

For the steak: 

  • 3/4 pound flank steak, trimmed 
  • 3 tablespoons worstershire sauce
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon lemon juice
  • 1 garlic clove, minced 

For the sauce: 

  • 2 tablespoons whole grain mustard
  • 2 tablespoons olive oil mayonaise 
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil 
  • 3 tablespoons grated parmesan cheese
  • 1/2 teaspoon cracked pepper 

For the sandwich: 

  • 1/3 cup pickled red onion 
  • 1/2 cup baby arugula leaves 
  • 1/2 baguette, cut into 3 pieces

Instructions

  1. Marinate the steak. Mix the worstershire, mustard, lemon juice and garlic in a small bowl.  Place the flank steak on a platter and pour the marinade over the steak, brushing to coat all sides.  Marinate in the refrigerator for at least 2 hours.  
  2. Make the sauce. Mix the whole grain mustard, lemon juice, mayo, olive oil, cheese and cracked pepper in a small bowl or jar.  Refrigerate until ready to use.  
  3. Preheat your grill to medium high heat, about 425°F. 
  4. Grill the steak. Place the steak on the grill and grill for 5 minutes and then flip the steak and grill for another 5 minutes or until the steak reaches an internal temperature of 135°F (for medium rare).  Remove the steak from the grill and let it rest for 10 minutes.  Going at a slight diagonal to the grain of the meat, slice into thin slices.  
  5. Assemble the sandwiches.  Slice the baguette pieces lengthwise.  Toast the baguette for a few minutes.  Spread a bit of the parmesan mustard sauce on each baguette slice.  Top with arugula leaves.  Top with steak, pickled onions and more parmesan mustard sauce.  Serve and enjoy! 

Notes

  1. You can let the steak marinate for up to 24 hours

Keywords: Easy weeknight dinner, grilled steak ideas