These grilled sandwiches pack a bunch of flavor with subtle Asian-influences and are perfect for a hot summer’s night of grilling!
Who else is getting ready for the Fourth of July and summer barbecues? I can’t believe the Fourth is just a week away! And there’s nothing like this summery holiday that makes me want to get outside, including cooking outside! Good news for me, my husband loves firing up the grill, so it’s a great routine. I prep, he cooks, and we both enjoy delicious food!
This meal can very easily be prepped ahead, or you pull it all together shortly before cooking. I’d recommend marinating the meat at least 30 minutes, but the longer you let it marinate, the more flavor punch you’ll have. Then while the meat is marinating, prep and julienne your veggies and throw together the quick pickle. Once your meat is cooked, rests a few minutes, and then is sliced, the sandwich comes together super easy!
Also – don’t be afraid of Asian-inspired flavors! I really don’t use obscure or hard-to-find ingredients, so most you’ll find in your spice cabinet or can easily pick up at your local grocery store. Give this sandwich and all of it’s fresh flavors a try and let me know what you think! Be well!
Grilled Asian Flank Steak Sandwiches
1 pound flank steak
2 gluten free baguettes or 4 rolls or buns
For the marinade:
½ cup rice vinegar
¼ cup vegetable oil
Juice and zest from 1 lime
1 tablespoon honey
2 cups spinach
1 teaspoon dried ginger powder
½ teaspoon red pepper flakes (optional)
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
For the quick pickled veggies:
1 cup julienned seedless cucumber
1/2 cup julienned red bell pepper
1/2 cup julienned carrot
1/4 cup rice vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients for the marinade in a gallon bag and add the flank steak. Marinate at least 30 minutes.
Julienne (very thinly slice) your vegetables and toss in the rice vinegar, honey, salt, and pepper for the quick pickled veggies. Allow them to sit at least 20 minutes.
On a grill at medium-high heat (or on a grill pan on the stove), cook the steak. Cook to your personal preference - we did ours about 8 minutes per side. Remove from heat and allow to rest 10 minutes.
Toast your baguettes or rolls on the grill.
Once your meat is rested, slice it against the grain very thinly.
Assemble the sandwiches by layering the spinach, sliced meat, and quick pickled veg. Enjoy!