Flank Steak Mediterranean Sandwich
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Throw together an easy meal that feeds a crowd. This Mediterranean Steak Sandwich Recipe is bursting with so many flavors! Serve up a tray at your next cookout or make this recipe for a simple meal.
Why you’ll love this Steak Sandwich!
Ingredient notes
- Flank steak — This cut (also known as London Broil) is lean and flavorful, perfect for marinades, dry rubs, or piling onto sandwiches.
- Steak Seasoning — Use any seasoning blend (Weber, Montreal, etc.) or easily make your own steak seasoning from spices in your pantry!
- Ciabatta — This Italian loaf is deliciously chewy with a slightly crisp crust. Make your sandwiches on a full loaf or toast up individual rolls instead.
- Veggies — Thinly sliced fresh tomatoes and red onion round out the flavors in this grilled steak sandwich.
- Tangy spread — A delicious combination of sour cream, chopped cucumber, Feta cheese, and spices! I use a blend of dried oregano, garlic powder, and more of that savory seasoning.
How to make a grilled steak sandwich
This gyro-style grilled steak sandwich is hearty enough to satisfy any appetite, and simple enough to prepare!
STEP 1 | Season the beef
Brush both sides with olive oil before adding the seasoning. If you’d like, gently press the larger granules into the surface to help them adhere better.
STEP 2 | Toast the bread
Slice the ciabatta loaf horizontally through the middle and toast each half on the grill until lightly browned.
STEP 3 | Grill
Cook the steak over direct heat for 4 to 5 minutes per side, or until it reaches your desired doneness. Be sure to let it rest before slicing so the juices have time to redistribute — you want every bite to be tender and juicy!
Meanwhile, stir together the sour cream, chopped cucumber, Feta cheese, and spices in a small bowl until well combined.
STEP 4 | Build the sandwiches
Spread the sour cream mixture over one half of the bread, then pile on the tomatoes, beef, and onion. Top with the other half of the loaf and slice into smaller sandwiches for serving.
Tips
- Allow the meat to warm for 15 to 30 minutes before grilling! This helps it to cook evenly, all the way through to the center.
- Medium rare is the ideal temperature for this cut of beef, which is around 135 degrees F. Remove the meat from the grill when an instant read thermometer reads 130 degrees F — it will continue cooking those last 5 degrees as it rests.
Craving more Mediterranean main courses? Try my Greek Chicken Kabobs with Cucumber Sauce or this incredible fish recipe inspired by our time in Venice.
Variations and substitutions
- Experiment with different toppings, like arugula, roasted red peppers, pesto, or even an olive tapenade.
- Substitute plain Greek yogurt for the sour cream in the spread — OR switch up the spread altogether and try my Red Pepper Tapenade or this fresh Oregano Pesto!
Storage and reheating tips
- Store leftover steak slices in an airtight container in the refrigerator for 3 to 4 days.
- Reheat leftover steak in the microwave at 70% power until warmed through.
Frequently asked questions
While the terminology can be a bit confusing, the process is really quite simple! Notice the tough fibers that run through the beef as it rests — you will see lines running across the entire surface, all in the same direction.
Angle the meat so that your knife blade can cut across (perpendicular to) those lines, and slice into thin pieces. Doing so breaks up those tough fibers, allowing each bite to become tender and easy to chew.
Yes, but I’ve found that this flank steak sandwich really is best when the meat is fresh off the grill. That said, you can easily save leftover slices to use for lunch the next day! Refrigerate them in an airtight container for 3 to 4 days.
Many of the dishes from this region feature fresh tomatoes and cucumbers, along with salty Feta cheese. Combined with tender beef and hearty Ciabatta, you’ll be dreaming of a seaside vacation in no time!
Looking for more Gourmet Sandwich Recipes?
You’ll want to try my Nashville Hot Chicken Sandwich and Reuben Sandwich with coleslaw — both delicious and hearty! Or, you may want to try my mouthwatering Sandwich Cubano with roasted pork, ham, and Swiss cheese — YUM!
Serving suggestions
Capture more of the flavors in this Mediterranean sandwich with a side of Roasted Red Pepper Tapenade or Layered Greek Hummus and some veggie sticks.
In the summertime, pair your grilled steak sandwich with a refreshing Watermelon Salad! It has blueberries, more salty Feta, and a sweet citrus honey dressing.
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Flank Steak Mediterranean Sandwiches
Ingredients
Sour Cream Dressing
- ½ cup sour cream
- ½ cup chopped cucumber peeled and seeded
- ¼ cup crumbled Feta cheese
- 1 teaspoon oregano
- ½ teaspoon steak seasoning Weber® Steak 'N Chop Seasoning
- ¼ teaspoon garlic powder
Steak Sandwich
- 1 ½ to 2 lbs. flank steak about 3/4-inch thick
- Extra virgin olive oil as needed
- 2 tablespoons steak seasoning
- 1 loaf ciabatta bread cut in half lengthwise
- 1 small red onion thinly sliced into half-moons
- 2 medium tomatoes thinly sliced
Instructions
- Combine dressing ingredients in a small bowl. Mix well and refrigerate until ready to serve.
- Lightly brush steak on both sides with oil and then season evenly with 2 tablespoons of the steak and chop seasoning. Allow steak to stand at room temperature for 15 to 30 minutes before grilling.
- Prepare grill for direct cooking over medium heat (350° to 450°F). Brush cooking grates clean. Grill steak over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move steak temporarily over indirect heat.) Remove steak from grill and let rest for 3 to 5 minutes.
- While the steak rests, grill the bread over direct medium heat, cut side down, until lightly browned, 30 seconds to 1 minute. Thinly slice the steak. Build the sandwiches with sour cream dressing, tomatoes, steak slices and onion. Place the remaining half of the bread on top and cut into individual sandwiches. Serve right away.
Notes
- Allow the meat to warm for 15 to 30 minutes before grilling! This helps it to cook evenly, all the way through to the center.
- Medium rare is the ideal temperature for this cut of beef, which is around 135 degrees F. Remove the meat from the grill when an instant read thermometer reads 130 degrees F — it will continue cooking those last 5 degrees as it rests.
- Refrigerate leftover slices of steak in an airtight container for 3 to 4 days.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
