Flank steak can be a tough cut of meat but this preparation creates a fall off the bone kind of tenderness. This flank steak sandwich is then rounded out with fried onions strings. These were made for a party and served slider style.
Meats can really be softened by both marinating with an acidic base and by slow cooking. The acidic base begins to break down the meat and the slow cooking breaks the connective tissues of the meat. End result – a really tasty, flavorful steak.
- 2 large pieces of flank steak
- 1/2 cup of red wine
- 3 tbsp Worcestershire sauce
- 1/4 cup soy sauce
- 6 garlic cloves
- 3 – 4 tbsp canola oil, divided
- 2 – 3 cups of beef stock
- 3 carrots
- 2 celery stalks
- 2 yellow onions
- 2 – 3 thyme sprigs
- 1/2 a sweet onion, slice thinly
- 1/2 cup all-purpose flour
- salt & pepper to taste
- 1 bag Hawaiian roles
Combine the wine, Worcestershire, soy sauce and garlic cloves in a freezer bag and add the flank steaks.
Refrigerate overnight. Take the steaks out of the fridge and let them warm for 20 minutes. Heat an iron skillet on high heat. Add 1 tbsp of the oil and get it smoking.
Add the meat and cook 2 – 3 minutes per side.
Move to a roast pan filled with celery, carrots and onions on the bottom of the pan. Add the stock and top with the thyme sprigs.
Cook in a 275 degree oven for 2.5 – 3 hours. Remove from the oven and let the steak rest.
Meanwhile, heat the remaining oil on medium high heat. Dredge the sliced onions in the flour. Shake off any excess flour. Drop into the smoking hot oil and cook for maybe 2 minutes. Do not fill the pan too much. Remove the onions after cooking and place on a paper towel to drain. To assemble the sandwich, cut the roll in half, top with a piece of the steak and finish by adding the fried onions.
Serve and enjoy!