This is a Paula Deen recipe. The secret is not to over grill the meat. Let it rest and cut it thin on an angle. She did make sandwiches with it. We served it with corn on the cob and roasted oven potatoes.
Ingredients
Marinade:
3/4 c. soy sauce
1/4 c olive oil
3 TBS Worcestershire sauce
2 TBS fresh lemon juice
3 cloves garlic, minced
2 tsps ground black pepper
1 (4 1/2-pound) flank steak, trimmed
Bacon Horseradish Sauce:
2 tsps minced green onion
1 c. mayonnaise
6 slices bacon, cooked and crumbled
2 tsps prepared horseradish
1/4 tsp lemon zest
1/2 tsp fresh lemon juice
12 to 15 onion rolls, split, buttered, and toasted
Arugula, for serving
Directions
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 stead. Cover with roll tops. Enjoy
