Prepare to tantalize your taste buds with the ultimate grilled steak sandwich that combines juicy flank steak with a refreshing marinated watercress and onion salad! This recipe is a perfect blend of bold flavors and textures, making it the ideal choice for a quick weeknight dinner or a weekend gathering with friends. In just 35 minutes, you can create a mouthwatering dish that will have everyone asking for seconds. Ready to impress your guests and elevate your sandwich game? Let’s dive into this delicious recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 slices of crusty bread
- 1 lb flank steak
- 2 cups watercress, trimmed
- 1 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Remove flank steak from refrigerator 30 minutes before cooking to allow it to reach room temperature, which ensures more even cooking.
- Preheat grill or grill pan to high heat (around 450-500°F) for optimal searing of the steak.
- Season flank steak generously on both sides with salt and freshly ground black pepper.
- Drizzle 1 tablespoon olive oil over the steak and massage into the meat to help create a perfect crust.
- Place steak on hot grill and cook for 4-5 minutes per side for medium-rare, or adjust cooking time to your preferred doneness.
- While steak is cooking, whisk together remaining olive oil and balsamic vinegar to create a light dressing for the salad.
- Toss watercress and thinly sliced red onion with the balsamic vinaigrette, seasoning with salt and pepper.
- Remove steak from grill and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Lightly toast crusty bread slices on the grill for 1-2 minutes until golden and crisp.
- Slice steak against the grain into thin, diagonal strips for maximum tenderness.
- Assemble sandwiches by layering sliced steak on toasted bread and topping with marinated watercress and onion salad.
- Serve immediately while steak is warm and bread is crisp.
Tips
- Bring the Steak to Room Temperature: For even cooking, take the flank steak out of the refrigerator 30 minutes before grilling. This simple step ensures a perfectly cooked steak every time.
- Preheat Your Grill: Make sure your grill or grill pan is preheated to high heat (around 450-500°F) before placing the steak on it. This will help achieve that beautiful sear and lock in the juices.
- Season Generously: Don’t be shy with the salt and pepper! A generous seasoning on both sides of the steak enhances the flavor and creates a delicious crust.
- Rest the Steak: After grilling, let the steak rest for 5-7 minutes before slicing. This allows the juices to redistribute, ensuring each bite is tender and juicy.
- Slice Against the Grain: When cutting the steak, always slice against the grain. This technique breaks up the muscle fibers, resulting in a more tender bite.
- Toast the Bread: Lightly toasting the crusty bread on the grill adds an extra layer of flavor and texture, making your sandwich even more satisfying.
- Serve Immediately: For the best experience, assemble and serve the sandwiches right away while the steak is warm and the bread is crisp. Enjoy every delicious bite!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 30g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 75mg
