Grilled Smothered Flank Steak Sandwiches

Christy Rost


2-3large onions, peeled and sliced
2tablespoons olive or vegetable oil
2pounds beef flank steak, trimmed
2teaspoons salt
1 ½teaspoons cumin
¾teaspoon garlic powder
¾teaspoon onion powder
½teaspoon cayenne pepper
½teaspoon coriander seed, crushed
¼teaspoon freshly ground black pepper
juice of 1 lime
1package 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 ½tablespoons freshly squeezed lime juice
1 ¼teaspoons Dijon mustard
1/8teaspoon sugar
salt and freshly ground black pepper to taste
½cup vegetable oil
2tablespoons 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