Grilled Smothered Flank Steak Sandwiches
|2-3||large onions, peeled and sliced|
|2||tablespoons olive or vegetable oil|
|2||pounds beef flank steak, trimmed|
|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.
|2 ½||tablespoons freshly squeezed lime juice|
|1 ¼||teaspoons Dijon mustard|
|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.