Grilled Marinated Flat Iron Steak Sandwich w/ Baked Crinkle Fries

January 20, 2013 at 6:49 PM | Posted in BEEF, Ore - Ida | Leave a comment
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Today’s Menu: Grilled Marinated Flat Iron Steak Sandwich w/ Baked Crinkle FriesMarinated Flat Iron Steak 007

I’ve been getting some great recipe ideas lately from the various cooking shows on tv. The one I prepared tonight is based on a recipe that I just seen yesterday on one of Paula Deen’s shows, Grilled Marinated Flat Iron Steak Sandwich and also a side of Baked Crinkle Fries.

I used a Flat Iron Steak that I had purchased from Kroger. I marinated my Steak overnight. The marinade consisted of; 3/4 cup Reduced Sodium Soy Sauce, 1/4 cup Extra Virgin Olive Oil, 3 tablespoons Worcestershire Sauce, 2 tablespoons fresh Lemon Juice, 3 cloves Garlic, minced, 2 teaspoons Ground Black Pepper. I mixed everything in a small bowl and got a gallon size Hefty Zip Lock Plastic Bag and placed my Steak in it and added the marinade. I let it marinate from about midnight last night till I prepared for dinner tonight. To prepare the Steak I drained the steak, discarding the marinade. Placed the steak in a large skillet that I had sprayed with Pam and Canola Oil. i pan fried it on medium heat about 4 to 5 minutes on each side, medium rare to rare in the very center. Letting it stand for 10 minutes before slicing. the Steak came out perfect with a fantastic flavor from the marinade. I sliced thin and against the grain. I served it on a Aunt Millie’s Light Whole Grain Bun. I topped it with Arugula and a Bacon Horseradish Sauce that I also prepared.

To prepare Bacon Horseradish Sauce I mixed the following ingredients; 2 teaspoons minced Green Onion, 1 cup Hellman’s Reduced Fat Mayonnaise, 6 slices Turkey Bacon, cooked and crumbled, 2 teaspoons Prepared Horseradish, 1/4 teaspoon Lemon Zest, and 1/2 teaspoon fresh Lemon Juice, cover and chill until needed. I also had a side of Ore Ida Crinkle Fries that I baked. For dessert later I baked some fresh Mini Loaves of Pillsbury Nut Quick Bread. I had a slice of the Nut Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.


Grilled Marinated Flat Iron Sandwiches



3/4 cup Reduced Sodium Soy Sauce
1/4 cup Extra Virgin Olive Oil
3 tablespoons Worcestershire Sauce
2 tablespoons fresh Lemon Juice
3 cloves Garlic, minced
2 teaspoons Ground Black Pepper
1 (4 1/2-pound) Flat Iron Steak, trimmed

Bacon Horseradish Sauce:

2 teaspoons minced Green Onion
1 cup Hellman’s reduced Fat mayonnaise
6 slices Turkey Bacon, cooked and crumbled
2 teaspoons Prepared Horseradish
1/4 teaspoon Lemon Zest
1/2 teaspoon fresh Lemon Juice
Aunt Millie’s Light Whole Grain Buns
Arugula, for serving

For the marinade: In a large resealable plastic bag, combine the soy sauce, oil, Worcestershire sauce, lemon juice, garlic, and pepper. Add the flank steak, seal the bag, and refrigerate for at least 8 hours.

Preheat a grill to medium heat.

Drain the steak, discarding the marinade. Place the steak on the grill. Grill 4 to 5 minutes on each side, or until desired temperature. (You may also bake at 425 degrees F until a meat thermometer inserted in thickest portion reads 145 degrees, 40 to 45 minutes.) Let stand for 10 minutes before slicing.

For the bacon horseradish sauce: In a small bowl, combine the green onions, mayonnaise, bacon, horseradish, lemon zest, and lemon juice. Cover and chill.

To assemble: Spread desired amount of Bacon Horseradish Sauce over the bottom of the rolls. Top with desired amount of arugula. Top with sliced flank steak. Cover with roll tops. Serve immediately.

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