Name: Herb-Marinated Flat Iron Steak Sandwiches with Dill, Chive, and Basil Aioli
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb flat iron steak; 2 tbsp fresh dill, finely chopped (plus more for garnish); 2 tbsp fresh chives, finely chopped; 2 tbsp fresh basil, finely chopped; 3 garlic cloves, minced; 1 tsp lemon zest; 2 tbsp lemon juice; 2 tbsp olive oil; 1 tbsp Dijon mustard; 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 cup mayonnaise; 1 tsp white wine vinegar; 4 sandwich rolls or ciabatta buns, split; 1 cup arugula or baby greens

Herb-Marinated Flat Iron Steak Sandwiches with Dill, Chive, and Basil Aioli

WholesomeLettuce7121

These steak sandwiches celebrate summer herbs and perfectly grilled flat iron steak for a fresh, vibrant spin on a classic. The steak is marinated in a bright mixture of dill, chives, basil, lemon, and Dijon for layered flavor, then grilled to juicy perfection. A creamy herbed aioli echoes the marinade and brings everything together, while arugula adds peppery crunch. Toasted buns soak up all the delicious juices, making this sandwich a showstopper for picnics, patio dinners, or any time you crave a hearty yet fresh meal. Build complexity and balance by layering the same herbs in both the marinade and the aioli for a truly harmonious bite.

Ingredients

Instructions

In a medium bowl, whisk together 1 tbsp dill, 1 tbsp chives, 1 tbsp basil, garlic, lemon zest, lemon juice, olive oil, Dijon mustard, salt, and pepper to form the marinade.
Place the flat iron steak in a zip-top bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 30 minutes (or up to 4 hours), turning once halfway through.
While the steak marinates, make the herb aioli: In a bowl, mix mayonnaise with remaining dill, chives, basil, and white wine vinegar. Season with a pinch of salt and pepper. Chill until needed.
Preheat grill or grill pan to high heat. Remove steak from marinade, letting excess drip off. Grill steak for 3-4 minutes per side for medium-rare, or to desired doneness. Transfer to a cutting board, tent with foil, and let rest 5-10 minutes.
Toast sandwich rolls or buns cut-side down on the grill for 1-2 minutes until lightly crisped.
Slice steak thinly against the grain. Spread a generous layer of the herb aioli on both sides of each bun. Pile sliced steak onto the bottom halves, top with arugula or baby greens, and garnish with extra herbs if desired.
Sandwich with top halves of rolls, slice in half, and serve immediately.