Grilled Flank Steak Sandwich with Sweet Onion Marmalade and Pear Horseradish Mustard

By • July 19, 2011 • 35 Comments



Author Notes: Grilled flank steak is not just about the steak. It is even better in a sandwich. It marries well with onions, mustard and horseradish. I am not a mayo kind of gal. I like my condiments with a little flair to them. There is nothing better than grilled flank steak on toasted ciabatta rolls smeared with this flavorful pear horseradish mustard and topped with sweet and sour onions. This is a loose adaptation of a recipe that appeared in an old Gourmet magazine. The horseradish gives the spread a little kick and the wine steeped pears give it a little sweetness. It has a complex flavor profile and is my current favorite sandwich. lakelurelady

Serves 4

For the Flank Steak and Sweet Onion Marmalade

  • 1 Flank Steak, 1 1/2 to 2 lbs
  • 5 tablespoons Worcestershire sauce
  • 5 tablespoons Ketchup
  • 5 teaspoons Brown sugar
  • 1/2 cup Red Wine
  • 2 Large Vidalia onions, halved and sliced
  • 3 tablespoons Canola oil
  • 3 tablespoons Sugar
  • 3 tablespoons Red Wine Vinegar
  • 1/4 cup Water
  1. Marinate the flank steak in the Worcestershire, ketchup, brown sugar and red wine in the refrigerator for at least 2 hours or overnight.
  2. While steak is marinating, heat the 3 tablespoons of oil in a large skillet. Add the sliced onions and cook over moderate heat until the onions become soft. Add the sugar and cook stirring for a few minutes. Add the vinegar and turn the heat to low and cook until almost all of the liquid has evaporated. Add the water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes.
  3. Prepare grill. Remove steak from marinade and grill it over hot coals turning once until it reaches your desired doneness. Medium rare to medium works best. Remove steak and let rest before slicing it into thin strips.

For the Pear Horseradish Mustard and Final Assembly

  • 4 Ripe Pears, peeled and chopped
  • 1/2 cinnamon stick
  • 1 bay leaf
  • 6 peppercorns
  • 1/4 cup Red Wine Vinegar
  • 1/2 cup Red Wine
  • 1 10 ounce bottle of Grey Poupon Dijon Mustard
  • 2 tablespoons Creamy Horseradish
  • 4 Ciabatta rolls, split and cut side browned in an oiled pan
  • Chopped lettuce for garnish
  1. Wrap the cinnamon stick, bay leaf and peppercorns in a small piece of cheesecloth and tie with kitchen string. Add the chopped pears and cheesecloth bag to a large saucepan with the red wine vinegar and wine. Bring the mixture to a boil and reduce heat to simmer. Cook uncovered for about 20 minutes or until the liquid has reduced. Cool slightly and remove cheesecloth bag. Puree the mixture in a food processor. Add the pear puree to a large bowl along with the Dijon mustard and the horseradish. Stir to combine. The pear horseradish mustard keeps, covered and chilled for 1 month.
  2. Assemble the sandwiches. Spread the split and toasted ciabatta rolls with 1 tablespoon pear horseradish mustard per side (or to taste). Add the sliced steak and the onion marmalade. Garnish with lettuce. Enjoy!

Comments (35) Questions (0)

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almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

My mouth is watering just reading the recipe for the onion marmalade. Wow, this looks so tasty. Definitely on the "must try soon" list. Thanks for posting it!! ;o)

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almost 3 years ago lakelurelady

Thanks Antonia. Let me know if you get a chance to make it.

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about 3 years ago Jerry L Lundy

I love everything on your sandwich except onions. I hate onions , Sally has always told me that onions always add flavor to everything, but I still hate them. If you could cook your sandwich without onions I am willing to drive down and sample it. Jerry

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about 3 years ago lakelurelady

LOL Jerry. The onions are completely optional. It would be just as good without them. Come on down.

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about 3 years ago Nanadarla

Look amazing-something my honey would devour!

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about 3 years ago lakelurelady

Thanks Darla.

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about 3 years ago Vermont Sharon

That pear topping looks great. I think I'll make it tonight.

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about 3 years ago lakelurelady

Thanks Sharon. The pears were pureed after cooking and added to the mustard.

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about 3 years ago Papa Dave

Delicioso! Could you please fed ex two or three to me for lunch?

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about 3 years ago lakelurelady

You might just have to wait until Labor Day. Thanks Dave!

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about 3 years ago Vermont Sharon

Yummmmmm, can't wait to try this. Pears are just about in season here in Vermont.

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about 3 years ago lakelurelady

Hi Sharon, Thanks for commenting. I think you would like this.

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about 3 years ago gingerroot

Love the flavors you have here! I actually experimented with a pear-horseradish savory ice cream to pair with meat a few months back. While the ice cream definitely needed a few more tweaks, your pear mustard sounds amazing with the steak.

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about 3 years ago lakelurelady

I have never heard of a savory ice cream. It sounds interesting. Thanks for your comment.

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about 3 years ago Dave Scott

I love making my own sauce and mustards, You really kicked this up a notch with the pears. Love the sweet and heat mix with the horseradish. But it's the cinnamon sticks I really find interesting. Tough competition, but I think you have a winner here!.

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about 3 years ago lakelurelady

I would love for you to try this. I respect your taste buds. The cinnamon is very subtle.

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about 3 years ago Barbara37

What a great sandwich, Penny! The onion marmalade and pear mustard sound like a great combo for your flank steak dish!

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about 3 years ago lakelurelady

I appreciate your comments Barbara.

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about 3 years ago KendraHaden

I love the looks of this sandwich and can't wait to try it!

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about 3 years ago lakelurelady

I hope you try it Kendra. Let me know if you like it. Thanks.

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about 3 years ago creamtea

This sounds so good!

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about 3 years ago lakelurelady

Thanks cream tea! What a great group of cooks all of you are.

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about 3 years ago Sagegreen

Pear horseradish mustard sounds killer!

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about 3 years ago lakelurelady

It is the star of the sandwich. Thanks Sagegreen

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about 3 years ago Lyla Fox

More and more mine has become a sandwich life, but I don't want the sandwiches to be tuna or peanut butter and jelly. This one has panache and substance. Thanks, Lake Lure Lady, this is art on a bun.

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about 3 years ago lakelurelady

Hi Lyla! I'm with you. A sandwich should be special. Thanks for your kind remarks.

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about 3 years ago Lyla Fox

More and more mine has become a sandwich life, but I don't want the sandwiches to be tuna or peanut butter and jelly. This one has panache and substance. Thanks, Lake Lure Lady, this is art on a bun.

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about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Wow, that pear mustard is such a cool idea - adding it to the "to try" list

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about 3 years ago lakelurelady

You won't be sorry aargersi. Thanks for your comment.

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about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This looks wonderful! What awesome flavors!

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about 3 years ago lakelurelady

Thanks fiveandspice. The flavors work really well together.

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about 3 years ago Penny @ The Comforts of Home

I love the combinations of flavors in this recipe. I am off to the store, guess what I am having tonight? It sounds so delicious!
Penny

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about 3 years ago lakelurelady

Thanks Penny. Let me know how it turns out.

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about 3 years ago Sage

This looks amazing and will be amking it very soon! I know it will be excellent.
Rita

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about 3 years ago lakelurelady

Thanks Rita. It was worth the effort, but not really difficult.