Options

Format:
Include:
PRINT
See more
Shredded Flank Steak Mini-Sandwiches

Shredded Flank Steak Mini-Sandwiches

Southern Living JUNE 2005

  • Yield: Makes 16 mini-sandwiches
  • Cook time:1 Hour, 15 Minutes
  • Prep time:30 Minutes

Ingredients

  • 1 3/4 pounds flank steak, trimmed
  • 1 1/4 teaspoons salt, divided
  • 1 large onion, quartered
  • 4 garlic cloves, pressed
  • 1 cup low-sodium fat-free chicken broth
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 2 teaspoons olive oil
  • 4 garlic cloves, minced
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • 2 tablespoons fresh lime juice
  • 1 to 1 1/2 teaspoons hot sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 16 mini-Hawaiian bread rolls, split*

Preparation

Sprinkle steak with 1/4 teaspoon salt.

Place steak, quartered onion, pressed garlic, and broth in a 3-quart pressure cooker.

Cover cooker with lid, and seal securely. Set on high-pressure setting, if available. Cook over medium-high heat until pressure cooker steams and full pressure is achieved. Reduce heat to medium, and cook for 45 minutes.

Remove from heat; release pressure. Carefully remove lid so that steam escapes away from you. Remove meat from cooker. Let cool slightly. Strain onion mixture, reserving broth for another use; discard solids.

Sauté chopped onion and bell pepper in hot oil in a Dutch oven over medium-high heat 7 minutes or until tender. Add minced garlic, and sauté 2 minutes. Stir in remaining 1 teaspoon salt, diced tomatoes, lime juice, hot sauce, ground cumin, and pepper; cook, stirring occasionally, 7 minutes or until most of the liquid evaporates.

Shred beef, and coarsely chop; add to tomato mixture. Spoon about 1/4 cup meat mixture over bottom half of each roll; cover with tops of rolls.

*Hawaiian bread rolls may be found in the deli section of your supermarket. Other small rolls may be substituted.

Note: For testing purposes only, we used a Fagor 3-Quart MULTIRAPID Pressure Cooker. If you have another model, cook according to manufacturer's instructions.

Nutritional Information

Amount per serving
  • Calories: 189
  • Calories from fat: 22%
  • Fat: 5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.5g
  • Protein: 13g
  • Carbohydrate: 23g
  • Fiber: 2g
  • Cholesterol: 14mg
  • Iron: 2mg
  • Sodium: 512mg
  • Calcium: 58mg
advertisement

Go to full version of

Shredded Flank Steak Mini-Sandwiches recipe

advertisement