Recipes Ingredients Meat & Poultry Beef Recipes Marinated Flank Steak Sandwiches 3.8 (31) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 10 mins Total Time: 50 mins Servings: 4 After months of outdoor barbecuing, grilling moves indoors with this stove-top sandwich. It's piled high with thinly sliced flank steak, charred onions, and melted Gruyere. Ingredients 1 small white onion, sliced into ¼-inch rings ½ cup fresh orange juice (from 2 oranges) ¼ cup fresh lime juice (from 2 to 4 limes) ¼ teaspoon ground cumin 2 garlic cloves, crushed 1 ½ pounds flank steak, trimmed of excess fat Coarse salt and freshly ground pepper, to taste 2 tablespoons unsalted butter, room temperature 1 loaf ciabatta (16 inches), split horizontally, halved crosswise 6 ounces Gruyere cheese, thinly sliced 1 whole dill pickle, thinly sliced crosswise Directions Combine onion, juices, cumin, and garlic in a shallow dish. Add steak, and let stand, turning once, for 20 minutes. Preheat a grill pan to medium-high and oven to 400 degrees. Pat steak dry, and season with salt and pepper. Grill to desired doneness, 5 to 6 minutes per side for medium-rare. Let rest. Grill onion for 2 to 3 minutes. Discard marinade. Butter bread. Grill, buttered side down, for 2 minutes. Place cheese on bottom halves, and bake in oven until melted. Slice steak thinly, against the grain. Top cheese with pickle, steak, onion, and bread. Halve each sandwich, and serve. Originally appeared: Martha Stewart Living, October 2007 Rate It PRINT