Flank Steak and Vegetables

“The phrase ‘necessity is the mother of all invention’ never rang more true than thinking about weekday dinners. This dish was created from the necessity for a quick and healthy mid-week meal that would dirty minimal dishes and use what leftover produce we had in the fridge. Half a red onion here, some cilantro there, and miniature cucumbers, sure why not? Flank steak has the right balance of lean protein and flavor that makes it a great choice for this recipe, but if you prefer a different cut of steak then you can use that in its place. This recipe will make enough for three sandwiches: two for dinner and one for lunch the next day!” – Joe

  1. Marinated Veggies
    • 0.5 each Red Onion – julienne
    • 0.5 each Red Bell Pepper – julienne
    • 1 each mini Organic Cucumber – julienne
    • 1 tablespoon Chopped Cilantro
    • 1 tablespoon Balsamic Vinegar
    • 1 tablespoon Organic Olive Oil
    • 1 tablespoon Thai Sweet Chili Sauce
  2. Flank Steak
    • 1.5 pounds Flank Steak
    • 1-2 tablespoon Salt
    • 1-2 tablespoon Pepper
    • 2 tablespoons Organic Olive Oil
  3. Bread
    • 3 each Whole Wheat Mini Baguette


  1. Combine all the veggies, vinegar, oil, and chili sauce in a bowl, season with a touch of salt and pepper and mix well, set aside. The longer the veggies sit in their marinade the better they will taste.
  2. Season the steak with salt and pepper.
  3. Heat a large sauté pan on medium high heat.
  4. Add two tablespoons of olive oil to the pan, then carefully set the steak in the pan and cook for three minutes. Flip and cook for another 3 minutes. (Add a minute per side for medium. Add two minutes per side for medium well.)
  5. Remove the steak for the pan and allow five minutes for it to cool, then slice into thin strips.
  6. Slice open the mini baguettes, place a generous amount of veggies on the bottom of the sandwich, then the steak.
  7. Finish with a touch of coarse sea salt on the steak.

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