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Tangy Flank Steak Sandwiches

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“This recipe is from Sunset magazine, probably back in the 80's. My mom used to make it for us for Father's Day every year. DH and I now make it, but we don't make sandwiches. We do double the sauce to pour over the meat on our plates. Instead of making sandwiches, we dip french bread in the extra sauce. It tastes great leftover too.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small pan, combine the ketchup, water, lemon juice, Worcestershire, celery seed, bay leaves, pepper, and basil.
  2. Simmer, uncovered, stirring occassionally, for 10 minutes.
  3. Let marinade cool.
  4. Meanwhile, use a sharp knife to lightly score both sides of the steak, making diagonal cuts across the steak about 1 inch apart to form a diamond pattern.
  5. Place meat in a dish and pour cooled marinade over the meat.
  6. Cover and refrigerate about 24 hours.
  7. Remove meat to BBQ but save the marinade.
  8. BBQ meat until done to your liking. (allow about 5 - 7 minutes each side for medium rare).
  9. Pour marinade into a small pan and heat on the stove until hot and simmering.
  10. Cut meat across the grain in thin slanting slices.
  11. Serve with sauce and french bread.

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