Categories: Beef Main Dish
Ingredients
- 1/4 cup canola oil
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. Worcestershire sauce
- 2 chopped garlic cloves
- 1 1/2 lb. flank steak
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. olive oil
- 1 small sliced red onion
- Sauce:
- 1/3 cup mayonnaise
- 1 1/2 Tbsp. balsamic vinegar
- 3/4 tsp. garlic powder
- 1 cup arugula
- 2 toasted sandwich rolls, halved
Directions
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In a gallon ziptop plastic bag, combine canola oil, vinegar, Worcestershire sauce and chopped garlic. Add flank steak and turn to coat. Marinate
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for at least three hours in refrigerator.
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Preheat broiler. Remove steak from refrigerator 20 minutes before cooking and season both sides with salt and pepper.
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Place steak on broiler pan and broil 4 to 5 minutes per side, until deep brown. Remove from oven and let rest 5 to 7 minutes.
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Slice against the grain, into thin strips. Heat olive oil in a skillet over medium-high. Add onion and cook until browned, about 8 minutes.
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For sauce: Stir together mayonnaise, balsamic vinegar and garlic powder. Split arugula among the 4 halves of toasted sandwich rolls. Top with steak, onions and sauce.