Bistro Flank Steak Sandwich

Bistro Flank Steak Sandwich

3 Reviews
From: EatingWell Magazine, July/August 2007

Make this bistro-style sandwich, sauce and all, completely on the grill. If you're in a hurry, just grill the steak and garlic and substitute jarred roasted red peppers for the grilled bell peppers. Make it a meal: Serve with oven fries and a glass of lemonade.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 6 cloves garlic, unpeeled
  • 1 tablespoon extra-virgin olive oil
  • ¾ pound flank steak, trimmed
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 4 large slices whole-wheat country bread, cut in half, or 8 small slices
  • 2 tablespoons reduced-fat mayonnaise
  • 1 cup mixed salad greens


  • Active

  • Ready In

  1. Preheat grill to medium-high.
  2. Place garlic in the center of a piece of foil and drizzle with oil. Gather the foil together at the top to form a sealed packet. Sprinkle both sides of steak with ¼ teaspoon salt and pepper.
  3. Place the garlic packet over indirect heat or the coolest part of the grill. Place the steak and bell peppers over direct heat or the hottest part of the grill. Cook the garlic until soft and golden brown, 8 to 10 minutes. Cook the peppers, turning occasionally, until the skin is blistered on all sides, about 10 minutes total. Cook the steak, turning once, until desired doneness, about 6 minutes per side for medium. Transfer the garlic packet, peppers and steak to a clean platter. Tent the steak with foil to keep warm.
  4. Grill bread, turning once, until toasted, about 1 minute per side.
  5. When the peppers are cool enough to handle, peel and discard the stems, seeds and ribs. Slice into wide strips and toss with the remaining ¼ teaspoon salt in a small bowl. Peel the garlic and place it and the oil from the packet in another small bowl. Add mayonnaise and mash with a fork until combined. Slice the steak very thinly.
  6. To assemble sandwiches, spread 1 scant teaspoon of the roasted garlic aioli on each piece of bread. Divide greens, the sliced steak and grilled peppers among 4 slices of bread; top with the remaining bread.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 305 calories; 10 g fat(3 g sat); 2 g fiber; 27 g carbohydrates; 22 g protein; 48 mcg folate; 53 mg cholesterol; 3 g sugars; 0 g added sugars; 1,415 IU vitamin A; 127 mg vitamin C; 34 mg calcium; 2 mg iron; 593 mg sodium; 441 mg potassium
  • Nutrition Bonus: Vitamin C (212% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 2 lean meat

Reviews 3

March 24, 2012
profile image
By: EatingWell User
This sandwich is the bomb I am most definitely not a sandwich person, but I love this one. We use grilled, whole wheat naan brushed with EVOO and minced garlic (nuke the combo for 15 seconds to meld), roasted our own red peppers, and it turns out fabulous every time! The flavors are perfect, and we have left over flank steak for salads/sandwiches for another day. Its a regular in our rotation.
May 09, 2011
profile image
By: cooking
Delicious Used a London broil instead of flank steak. Very tasty, got lots of compliments
June 29, 2010
profile image
By: EatingWell User
I though this sandwich would be bland due to the amount of ingredients, but boy was I wrong! This was sooooo good and the flavors melded together so well!!! I did add one slice of american cheese sliced thin, but that was it. I had it for dinner with some sweet potatoe fries and had it again for lunch today. Just as good! Delicious!!
More Reviews