Grilled Smothered Flank Steak Sandwiches
Christy Rost
| Ingredients: | |
|---|---|
| 2-3 | large onions, peeled and sliced |
| 2 | tablespoons olive or vegetable oil |
| 2 | pounds beef flank steak, trimmed |
| 2 | teaspoons salt |
| 1 ½ | teaspoons cumin |
| ¾ | teaspoon garlic powder |
| ¾ | teaspoon onion powder |
| ½ | teaspoon cayenne pepper |
| ½ | teaspoon coriander seed, crushed |
| ¼ | teaspoon freshly ground black pepper |
| juice of 1 lime | |
| 1 | package hoagie rolls |
Preheat outdoor grill. In a large skillet, saute onions in oil over medium heat until caramel-colored, stirring occasionally (about 25 minutes). Remove from heat and keep warm. Whisk together the lime-cilantro dressing (recipe below). Set aside.
In a small bowl, stir together the seasonings. Rub mixture over both sides of flank steak. Grill steak to desired degree of doneness. Remove to a cutting board and squeeze juice of 1 lime over steak. Slice thinly at an angle.
To serve, split rolls in half lengthwise and spoon lime-cilantro dressing over roll. Top with slices of flank steak and caramelized onions.
| Lime-Cilantro Dressing: | |
|---|---|
| 2 ½ | tablespoons freshly squeezed lime juice |
| 1 ¼ | teaspoons Dijon mustard |
| 1/8 | teaspoon sugar |
| salt and freshly ground black pepper to taste | |
| ½ | cup vegetable oil |
| 2 | tablespoons fresh, chopped cilantro |
Whisk all ingredients together in a small bowl. Serve with smothered steak sandwiches.
**Christy's Tip: Try this dressing for salads when serving a Southwestern menu.
Category: Meat