1a. Score the surface of the flank steak with 1/4" deep cuts across the grain. Marinate beef 8 hours or overnight.
1b. Combine ingredients for sweet and sour carrots. Allow to sit 30 minutes or overnight in the refrigerator.
2. Grill the flank steak over high direct heat for 4-7 minutes per side for medium rare. Remove from heat and cover with aluminum foil for 10 minutes to rest.
3. While steak is resting, mix together Sriracha and mayonaise to taste for the sandwiches.
4. Slice steak across the grain into thin slices. Serve atop toasted buns with or without garnishes as desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (501g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 128 (27%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 47.7mg||15 %|
|Sodium 20808.1mg||718 %|
|Potassium 1135mg||30 %|
|Total Carbohydrate 44.4g||13 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 39.1g|
|Protein 43.1g||62 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 481
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.