Do you ever have a great memory that makes a recipe special? This one is it for us. This steak sandwich came about when we were on a trip to visit our brother in Chile. He and my sister-in-law (A & W) made this delicious sandwich using a local cut of steak, which I likened to a flank or skirt steak. It turns out, in Chile, the cut of meat is called entraña (actually like skirt or hanger steak). This steak sandwich is so flavorful, complimented by a savory garlic aioli sauce, that it is unforgettable. Try it, you will see!
The Steak Sandwich Ingredients
Once I tried to replicate this at home, I decided flank steak is the best alternative to entraña here in the States. I find skirt steak can be unpredictable, which affects how tender it is. Since this is a sandwich with slices of meat, I like to use flank steak so I know it will be super tender and easy to chew. If you have a reliable skirt steak, go for it! I think the outcome could be similar if it’s of good quality.
My local grocery store butcher will tenderize this meat for me, which I find very helpful for a sandwich like this. You might check if yours can do the same, or tenderize it yourself. This makes it easier to absorb the flavor and to eat on a sandwich.
You will also need sea salt, ground pepper, and Worcestershire sauce. For serving, you will need an onion, Brioche buns, garlic salt, butter, and finally avocado slices.
How to Make This Steak Sandwich
Since the meat is tenderized, I don’t have to spend as much time marinating it as I do for other meals. At the same time, it doesn’t hurt to marinate it for up to 24 hours in advance—it can only help!
If the meat is in the full-size flank steak, I think it’s best to cut it in half so it will be roughly the sandwich size when it is grilled.
First, make the marinade. This is a simple marinade as we don’t want to compete with the pesto aioli. Mix olive oil, Worcestershire sauce, freshly ground salt and pepper together in a dish. Next, spread the marinade evenly over the meat on both sides in a glass Pyrex dish. Marinate in the fridge up until one our before grilling. If you are grilling within an hour, let it rest outside the fridge at room temperature. It’s best to grill meat at room temperature.
Begin warming your grill to medium heat. Grill the steak 6-7 minutes per side, depending on the thickness of the meat. Tenderized meat is often thinner and will cook more quickly. The internal temperature should be at least 135°-140° (for medium). You can adjust according to your preference. See this post on grilling tips as needed.
While the meat is resting, you can prepare the pesto aioli and sautéed onions.
The Pesto Aioli Sauce
In a small bowl or glass measuring cup, combine 1/2 cup mayo, 1 – 2 cloves pressed garlic, and 2 – 3 tBS pre-made pesto, salt and pepper to taste. Mix and then taste, checking for ample salt, pepper, and garlic.
Sautéed Onions
Cut the onion into thin slices. Then, sauté in 2 TBS olive oil until browned over medium-high heat.
Finally, the Buns
Turn oven to broil. Then, lay the buns face up on a baking sheet. Next, spread butter over the inside of each bun & sprinkle with a little bit of garlic salt. Now, broil until lightly browned.
Assembling your Steak Sandwich
Cut avocados into thin slices. Then, make the sandwich!
Spread the pesto aioli on the bottom of each bun. Then, layer the steak, avocado, and sautéed onions on top. Lastly, top with the other side of the bun and SERVE!
Serve this Steak Sandwich With…
So many side dishes work with this steak sandwich. Something simple like roasted mini potatoes or roasted broccoli works beautifully. Also, any favorite salad would complement this steak sandwich. Try it with our favorite summer spinach salad, the kale bacon avocado salad, or the grilled corn salad.
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A & W Flank Steak Sandwich
- Total Time: 35 minutes
- Yield: 6 1x
Description
This tender steak sandwich is so flavorful, complimented by a savory garlic aoli sauce, that it is unforgettable.
Ingredients
Steak:
- 1 lb flank steak or good quality skirt steak
- freshly ground sea salt
- freshly ground pepper
- 4 TBS Worcestershire sauce
- 4 TBS olive oil
- 1 onion
- 4 – 6 brioche burger buns or fresh bakery buns (meat should be enough for 6)
- butter
- garlic salt
- 1 avocado
- 1 yellow onion
Pesto Sauce:
- 1/2 cup mayonnaise
- 2–3 TBS favorite pre-made or homemade pesto
- 1–2 garlic cloves
- fresh salt & pepper
Instructions
Steak Marinade
- First make the marinade. Mix olive oil, Worcestershire sauce, freshly ground salt and pepper together in a dish.
- Then spread marinade evenly over the meat on both sides in a glass Pyrex dish.
- Marinate in the fridge up until one hour before grilling. If you grill within an hour, let it rest outside the fridge at room temperature. ***It’s best to grill meat at room temperature. You can prepare the aoli and sautéed onions while the meat rests.
- Begin warming your grill to medium heat. Grill the steak 6-7 minutes per side, depending on the thickness of the meat. Tenderized meat is often thinner and will cook more quickly. The internal temperature should be at least 135°-140° (for medium). You can adjust according to your preference. See grilling tips as needed.
- Allow the meat to rest for 5 minutes before slicing.
Pesto Aioli Sauce
- Combine 1/2 cup mayo, 1 – 2 cloves pressed garlic, and 2 – 3 tBS pre made pesto, salt and pepper.
- Mix and taste to check for ample salt, pepper, and garlic.
Sautéed Onions
- Cut onion into thin slices
- Sauté the sliced onions in 2 TBS olive oil until browned over medium high heat.
Buns
- Turn oven to broil.
- Then, lay buns face up on a baking sheet.
- Next, spread butter over the inside of each bun & sprinkle with a little bit of garlic salt.
- Finally, broil until lightly browned.
Assembling the Sandwich
- Slice avocados into thin slices.
- Spread the pesto aioli on the bottom of each bun.
- Layer the steak, avocado, and sautéed onions on top, and the other side of the bun and SERVE!
Notes
- So many side dishes work with this steak sandwich. Something simple like roasted mini potatoes or roasted broccoli works beautifully.
- Any favorite salad would complement this steak sandwich. Try it with our favorite summer spinach salad, the kale bacon avocado salad, or the grilled corn salad.
- Prep Time: 20
- Cook Time: 15
- Category: mains
- Method: grill
- Cuisine: south american
Nutrition
- Serving Size: 1 sandwich
- Calories: 573
- Sugar: 7.8 g
- Sodium: 1563.1 mg
- Fat: 40.3 g
- Carbohydrates: 32 g
- Protein: 22.3 g
My boys said this was the best sandwich they have ever had. The marinade is so delicious and full of flavor, but not too overpowering. I loved the pesto mayo too, this is in our rotation now!