- 2 pounds flank steak, at room temperature
- Canola oil
- Salt and pepper
- Granulated onion (about 1/2 teaspoon)
- Granulated garlic (about 1/2 teaspoon)
- 10 eggs
- 2 tablespoons grated onion
- 1 large clove garlic, pasted
- About 2-3 tablespoons mayonnaise
- 1 rounded tablespoon yellow mustard or Dijon mustard
- 1 rounded tablespoon dill or sweet pickle relish
- 2 teaspoons Tabasco (depending on how hot you like it)
- 1 teaspoon Worcestershire sauce, or to taste
- 6 sandwich English muffins or large buttermilk biscuits, homemade or store-bought, split and toasted
- Chopped lettuce, finely chopped tomatoes and finely chopped red onions, for topping
Rub the room temperature steak with oil and season with salt, pepper, granulated garlic and granulated onion.
Pre-heat a griddle or grill pan over medium-high heat.
In a pot, cover the eggs with water and bring to a rolling boil. Remove from the heat; cover and let stand for 10 minutes. Crack the eggshells and soak in cold water to loosen.
Peel the eggs and place the yolks in a bowl; chop the whites and reserve on cutting board. Mash the yolks with salt, pepper, grated onion, garlic, mayo, mustard, relish, hot sauce and Worcestershire. Taste to adjust the seasoning; stir in the whites.
Grill the steak for 8-10 minutes, turning once. Let rest for a few minutes, then thinly slice on an angle against the grain.
Assemble the sandwiches on toasted muffins or biscuits, starting with chopped lettuce, tomato, red onion and a few slices of steak, then top with the deviled egg salad and set the muffin or biscuit tops in place.