We grilled this for a segment on Trophy Quest Outdoors. It was so good that it stopped the filming while we all ate! This makes a great lunch or dinner menu. Flank steak is perfect for sliced steak. In our house...
Bring flank steak to room temperature
Season with Cavender's on both sides.
Hot and fast for flank steak
8-10 minutes depending on thickness and heat
Grill temps 500-600F
Place steak on GrillGrates on a slight diagonal
Lift and Twist (1/2 twist) after 3 minutes
Turn steak at 5-6 minute mark depending on how hot you are grilling
Grill to finish. I shoot for internal temp of 120F in the thickest part knowing that it will raise slightly and the thinner parts will be less rare. Rest 5 minutes before slicing
The GrateGriddle is ideal to grill up the onions and mushrooms right along the the flank steak. Pour the 2T of olive oil on a hot GrateGriddle and add the mushrooms and onions. Sprinkle a little Cavender's and toss occasionally. Cook until the onions begin to caramelize.
While the flank is resting, grill bread slices 1 min per side. Be careful not to blacken the bread.
Slice thin on a sharp bias against the grain
1 slice of bread per person.
Place 3-4 slices of steak on the toasted bread and top with mushrooms and onions
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.