Barbecued Flank Steak Sandwiches

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

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Karen Levin,

Cooking Light

March 2007
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