The Epic Outdoor Griddle Cookbook by Adam Walton

Author:Adam Walton
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2022-08-15T00:00:00+00:00

MARINATED FLANK STEAK SANDWICHES

Our sister, Angie, is one of the best cooks we know. Several years ago, when living in New York City, she learned this amazing recipe. When we were all back in Utah, where we grew up, Angie prepared these sandwiches for us, which she makes using a grill. Needless to say, this is what we request every time we visit. We have since adapted the cook for the griddle.

SERVES 4

½ cup (120 ml) soy sauce

2 tablespoons (30 ml) freshly squeezed lemon juice

2 tablespoons (30 ml) vegetable oil

1 tablespoon (3.5 g) dried minced onion

1 large garlic clove, minced

1 teaspoon minced peeled fresh ginger

¼ teaspoon ground black pepper

1 pound (454 g) flank steak

Baguette for serving

Garlic butter, at room temperature, for serving

1. In a small bowl, whisk the soy sauce, lemon juice, oil, minced onion, garlic, ginger, and pepper to combine. Place the steak in a gallon (3.8L)-size resealable plastic bag and pour in the marinade. Seal the bag and turn the steak to coat. Refrigerate for 24 to 48 hours (we have found 24 to 36 hours is best), but no longer than 48 hours.

2. Bring one section of the griddle to high heat and another to low heat.

3. Remove the steak from the marinade and place it over high heat. Discard the marinade. Sear the steak for 2 minutes per side. Move the steak to low heat and continue cooking for 4 minutes per side, or until your desired doneness. Pull the steak, wrap it in aluminum foil, and let rest for 20 minutes.

4. Cut open the baguette and spread the insides with the garlic butter.

5. Remove the steak from the foil and cut the steak against the grain into ¼- to ½-inch (0.6 to 1 cm) slices. Fill the baguette with steak slices and cut the baguette sandwich into four pieces to serve.

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