Barbecued Flank Steak Sandwiches

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

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Nutritional Information

Amount per serving
  • Calories: 415
  • Calories from fat: 19%
  • Fat: 8.6g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 32.5g
  • Carbohydrate: 55.3g
  • Fiber: 2.6g
  • Cholesterol: 37mg
  • Iron: 1.9mg
  • Sodium: 969mg
  • Calcium: 32mg

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

  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.
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