Barbecued Flank Steak Sandwiches

Flank steak is a lean, beefy cut that rewards two things: a quick, hot sear and a sharp knife. Get those right and these sandwiches deliver big, smoky flavor for not much money or effort.

The single most important step is how you slice it. After searing, let the steak rest a full 10 minutes so the juices settle, then cut it thin and on a diagonal, always against the grain. Flank has long, visible muscle fibers, and slicing across them shortens those fibers so the meat eats tender instead of chewy. Cut it the wrong way and even a perfectly cooked steak turns stringy.

The sauce is a fast homemade barbecue glaze, ketchup, brown sugar, cider vinegar, Worcestershire, and smoky chipotle, warmed in the microwave for a minute. Toss the steak slices right in it so every piece gets coated, then pile them onto hoagie rolls with a charred slice of red onion.

Pro Tips

• Rest the steak the full 10 minutes before slicing, or the juices run out and the meat dries.
• Always slice flank steak thin and across the grain; this single move is what makes it tender.
• Toss the warm steak in the sauce just before assembling so the bread doesn’t go soggy waiting.

Variations

• Dial the chipotle up or down to control the smoky heat.
• Add melted provolone, pepper jack, or a smear of garlic aioli to the rolls.
• Pile on coleslaw or pickled jalapenos for crunch and tang.