Skip navigation
sponsored by 

FLANK STEAK SANDWICHES ON FOCACCIA WITH GRILLED ONIONS AND TOMATOES

Turn off the stove and stack your meal to beat the heat

Kathleen DaelemansSix servings

INGREDIENTS

• 1 ½ pounds flank steak
• teaspoon coarse grained salt
• teaspoon cracked black pepper
• 4 Tablespoons fresh lime juice
• 1 Tablespoon extra virgin olive oil
• 2 large onions, cored, peeled and cut into ½ thick slices
• 2 large tomatoes, cored, cut into ½ thick slices
• 4 focaccia buns cut in half horizontally
• 4 Tablespoons salsa verde

Recipe continues below ↓
advertisement

DIRECTIONS

Sprinkle steak with salt and pepper on both sides. Place in sealable plastic bag. Add lime juice and olive oil. Seal the bag. Shake and turn until lime juice and olive oil are evenly distributed. Place in refrigerator ½ hour.

In a large non-stick pan, over medium high heat, add one Tablespoon of marinade from bag with steak. Sauté steak quickly until medium rare, about 5-7 minutes per side. You may add extra marinade if necessary.

Remove steak from pan and let rest on a cutting board ten minutes. Add onion slices to pan, sauté until softened and translucent, about 4-5 minutes per side.

Using a sharp knife cut steak into thin slices, across the grain. Place one large tomato slice on each bottom bun. Lay 5-7 thin slices of steak over each tomato slice. Top each sandwich with onions and one or two teaspoons of salsa verde. Cut in half diagonally and serve immediately.

TIPS

If you are preparing this meal on an outdoor grill: Skewer onion slices on bamboo skewers that have been soaked in water up to one hour before using (this will prevent the skewers from burning). Skewering the onions will prevent the onion slices from falling through grill grates.

© 2009 msnbc.com Reprints


MANAGE YOUR RECIPES

Sponsored links

Resource guide