Prep 15 mins
Cook 18 mins
I found an old box of recipes that I have stored for many years. So now I'm trying to enter them here so that I don't lose them again. This one came from an old magazine clipping. Good Housekeeping Magazine - July 2003.
- 1⁄4 cup soy sauce
- 1⁄4 cup balsamic vinegar
- 1 tablespoon brown sugar
- 1 teaspoon fresh thyme leave
- 1⁄4 teaspoon ground pepper
- 1 (1 1/4 lb) beef flank steak
- 1 medium red onion, cut into 4 thick slices
- 8 slices sourdough bread, toasted on grill if desired
- 2 medium tomatoes, sliced
- 1 bunch arugula, tough stems discarded
- In large self-sealing plastic bag, mix soy sauce, vinegar, sugar, thyme, and pepper.
- Add steak to marinade, turning to coat.
- Seal bag, pressing out excess air.
- Place bag on plate; let stand 15 minutes at room temperature or 1 hour in the refrigerator, turning over several times.
- Meanwhile, for easier handling, insert 1 long metal skewer horizontally through onion slices; set aside.
- Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
- Remove steak from marinade; pour marinade into 1-quart saucepan.
- Heat marinade over high heat to boiling; boil 2 minutes.
- Place steak and onion slices on hot grill rack.
- Cover grill and cook steak and onion 12 to 15 minutes or until onions are browned and tender and meat is medium-rare, brushing both with marinade occasionally and turning both over once.
- Transfer steak to cutting board; separate onion into rings.
- Thinly slice steak diagonally across the grain.
- Arrange onion rings and steak on 4 slices of bread; spoon any meat juices from board over onion and steak.
- Top with tomatoes, arugula, and remaining 4 slices of bread.