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

July 19, 2011
0 Ratings
  • Cook time 15 minutes
  • Serves 4
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

What You'll Need
  • 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
  • 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. For the Flank Steak and Sweet Onion Marmalade
  2. Marinate the flank steak in the Worcestershire, ketchup, brown sugar and red wine in the refrigerator for at least 2 hours or overnight.
  3. 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.
  4. 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.
  1. For the Pear Horseradish Mustard and Final Assembly
  2. 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.
  3. 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!

See what other Food52ers are saying.

  • AntoniaJames
  • gingerroot
  • creamtea
  • Sagegreen
  • aargersi
I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.

35 Reviews

AntoniaJames July 31, 2011
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)
lakelurelady August 2, 2011
Thanks Antonia. Let me know if you get a chance to make it.
Jerry L. July 22, 2011
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
lakelurelady July 22, 2011
LOL Jerry. The onions are completely optional. It would be just as good without them. Come on down.
Nanadarla July 21, 2011
Look amazing-something my honey would devour!
lakelurelady July 22, 2011
Thanks Darla.
Vermont S. July 21, 2011
That pear topping looks great. I think I'll make it tonight.
lakelurelady July 21, 2011
Thanks Sharon. The pears were pureed after cooking and added to the mustard.
Papa D. July 21, 2011
Delicioso! Could you please fed ex two or three to me for lunch?
lakelurelady July 21, 2011
You might just have to wait until Labor Day. Thanks Dave!
Vermont S. July 21, 2011
Yummmmmm, can't wait to try this. Pears are just about in season here in Vermont.
lakelurelady July 21, 2011
Hi Sharon, Thanks for commenting. I think you would like this.
gingerroot July 20, 2011
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.
lakelurelady July 21, 2011
I have never heard of a savory ice cream. It sounds interesting. Thanks for your comment.
Dave S. July 20, 2011
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!.
lakelurelady July 20, 2011
I would love for you to try this. I respect your taste buds. The cinnamon is very subtle.
Barbara37 July 20, 2011
What a great sandwich, Penny! The onion marmalade and pear mustard sound like a great combo for your flank steak dish!
lakelurelady July 20, 2011
I appreciate your comments Barbara.
KendraHaden July 19, 2011
I love the looks of this sandwich and can't wait to try it!
lakelurelady July 19, 2011
I hope you try it Kendra. Let me know if you like it. Thanks.
creamtea July 19, 2011
This sounds so good!
lakelurelady July 19, 2011
Thanks cream tea! What a great group of cooks all of you are.
Sagegreen July 19, 2011
Pear horseradish mustard sounds killer!
lakelurelady July 19, 2011
It is the star of the sandwich. Thanks Sagegreen
Lyla F. July 19, 2011
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.
lakelurelady July 19, 2011
Hi Lyla! I'm with you. A sandwich should be special. Thanks for your kind remarks.
Lyla F. July 19, 2011
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.
aargersi July 19, 2011
Wow, that pear mustard is such a cool idea - adding it to the "to try" list
lakelurelady July 19, 2011
You won't be sorry aargersi. Thanks for your comment.
fiveandspice July 19, 2011
This looks wonderful! What awesome flavors!
lakelurelady July 19, 2011
Thanks fiveandspice. The flavors work really well together.
Penny @. July 19, 2011
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!
lakelurelady July 19, 2011
Thanks Penny. Let me know how it turns out.
Rita July 19, 2011
This looks amazing and will be amking it very soon! I know it will be excellent.
lakelurelady July 19, 2011
Thanks Rita. It was worth the effort, but not really difficult.