Who wants a Steak Sammy?

flank steakHere is a fun recipe for a Saturday lunch or weeknight meal – the choice is yours. And depending on the cut of beef you choose, this recipe can be quite economical. Who doesn’t love serving a meal without it hit the pocket book.  Flank Steak was on special and it’s a cut of beef with the right preparation can be juicy and tender.  Currently at Vons.com it is only $7.99 a pound in Orange County, California. While at Costco you can purchase a double pack for $6.29 a pound. Since it’s not naturally as tender as some steaks, most recipes recommend cooking flank steak rare or medium rare, then letting the meat rest a few minutes, and slicing it fairly thin across the grain. Thinly sliced medium-rare steak, not matter what cut of beef, always makes for good eats.

So let’s get our steak sandwich going friends.

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Give the steak an olive oil rub down and then a healthy dose of salt and pepper on each side.

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While the meat sits, mix together your Dijon mustard, lemon juice, salt and pepper.

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TIP: It makes dinner preparation fast and efficient if you can put your prep together before the meat comes off the grill. Also known as Mise En Place “everything in place”.

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Grill your meat until it your handy dandy thermometer registers 125 degrees, a perfect medium-rare after it has rested. A Well-Done Flank Steak would be a sandwich killer ~ think beef jerky.

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Once you have removed the meat from the grill let it rest. I like to think of it as wrapping my steak baby in a foil blanket and tucking it into bed for a mini nap – can’t help it, it’s the Momma in me.

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While the steak rests, slip those bread nuggets on the grill.  That’s right let’s make them hot and crispy.

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Now grab your mustard spread and get to work. Don’t be prissy about it, the stuff is good. Slather each side of your toasted bread with a healthy dose.

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Now after that meat has rested for 10 minutes and you have removed it’s foil blankie, slice it thin. With Flank Steak you need to cut it against the meat grain otherwise the slices with be tough and difficult to chew.

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Next slap a few slices of meat on your prepared bread and add your Parmesan cheese then arugula. Please Please Please do not use the Parmesan cheese that comes from a green container for your local mega mart. Buy a chunk of good Parmesan cheese and grate it yourself. Trust me.

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Perfection – serve it hot. You won’t have left overs.

Sandwich price per proportion: meat $1.50, bread + mustard + etc. $2.00ish  = approx. $3.50 a serving.

A deliciously Frugal Steak Sammy, as Ina would say “How good is that?”

Grilled Steak and Arugula Sandwich

  • 1 pound Flank steak (or any other steak of your choosing)
  • 1/8 cup good olive oil for brushing the steak
  • Kosher salt and freshly ground black pepper
  • 2 Tablespoons fresh lemon juice
  • 1/2 cup Dijon mustard
  • 8 ounces baby arugula
  • 1 chunk good Parmesan cheese grated or shaved (about 4 ounces)
  • 1 LARGE roll of Soft French Bread.

DIRECTIONS: Prepare a grill to medium-high heat. Brush room temperature steaks with olive oil and sprinkle both sides liberally with salt and pepper.  Meanwhile, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside. When the grill is hot, place the steaks on it. Cook for 5 to 10 minutes on each side depending on the steak thickness for medium-rare,  until the centers of the steaks register 125 degrees on an instant-read thermometer. Remove to a clean plate, cover tightly with aluminum foil and allow to rest for 10 minutes.  Toast your bread and add the mustard spread to each side. When the steak have rested, slice it thinly.   Place your meat slices on top of the prepared roll and finish with Parmesan cheese and arugula.  Serve hot.


  1. Going to try this over the weekend. It looks FANTASTIC!


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