Steak sandwiches are a filling source of protein that will keep your energy levels high and are easy to make. This is a great recipe to adjust to your individual tastes. Add the vegetables that you love most, they are sure to be a crowd pleaser!

Makes: 4
Prep Time: 20 minutes
Cook Time: 30 minutes


  • 2 tbsps red wine vinegar
  • 1 tsp pepper
  • 1/2 tsp salt
  • 2 garlic cloves, crushed
  • 1 lb flank steak, trimmed
  • 1 Vidalia Onion, sliced to 1/2 inch
  • 4 Rolls, split
  • 2 Large Tomatoes, sliced to 1/4 inch
  • Creamy Horseradish to taste


To Prepare steak combine first four ingredients in gallon plastic zip-top bag, mix thoroughly. Score surface of steak to absorb marinade, place steak in the bag and refridgerate for 1-2 hours.

Prepare grill to medium-high heat. Place onion slices over direct heat for four minutes on each side. Place steak over indirect heat for 4-8 minutes per side according to preferences, let rest in foil for 5 minutes before slicing. Toast roll on grill rack cut side down for 2 minutes. Cut steak diagonally accross the grain into 1/4-1/2 inch thick slices. Spread 1 tbsp of creamy horseradish (or mayonnaise) on bottom half of each roll. Divide steak, tomato and onion evenly among rolls. Serves 4.