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Barbecued Flank Steak Sandwiches

Barbecued Flank Steak Sandwiches
Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield

4 servings (serving size: 1 sandwich)

Add smoky heat to this quick barbecue sauce with a dash of chipotle chile powder. Look for it in the spice section at the supermarket.

Ingredients

  • Cooking spray
  • 1 (1-pound) flank steak, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (1/4-inch-thick) slices red onion
  • 1/4 cup ketchup
  • 2 tablespoons light brown sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon chipotle chile powder
  • 4 (3-ounce) hoagie rolls, split

Nutrition Information

  • calories 415
  • caloriesfromfat 19 %
  • fat 8.6 g
  • satfat 3.5 g
  • monofat 2.2 g
  • polyfat 1.4 g
  • protein 32.5 g
  • carbohydrate 55.3 g
  • fiber 2.6 g
  • cholesterol 37 mg
  • iron 1.9 mg
  • sodium 969 mg
  • calcium 32 mg

How to Make It

  1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with salt and pepper. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 10 minutes. Add onion to pan; cook 3 minutes on each side or until lightly browned. Remove from pan; cool.

  2. Combine ketchup and next 4 ingredients (through chipotle chile powder) in a large microwave-safe bowl, stirring well. Microwave at HIGH 1 minute or until thoroughly heated. Cut steak diagonally across grain into thin slices. Add steak to ketchup mixture; toss to coat. Divide steak mixture evenly among bottom halves of rolls; top each serving with one onion slice. Place top half of roll on each sandwich.