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Texas-Style Steak Sandwiches

Texas-Style Steak Sandwiches
I love the bold flavor of these hearty sandwiches. They cook quickly on the grill and taste great whether they're topped with salsa or guacamole.
2 ServingsPrep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 1 beef flank steak (1/2 pound)
  • 1/3 cup finely chopped onion
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1/2 to 3/4 teaspoon chili powder
  • 1/4 to 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon ground cumin
  • 2 French rolls, split and toasted
  • 1/2 cup salsa or guacamole, optional

Directions

  • Pound steak to 1/4-in. thickness. In a resealable plastic bag,
  • combine the onion, oil, lime juice, vinegar, garlic, chili powder,
  • salt and cumin; add beef. Seal bag and turn to coat; refrigerate for
  • 8 hours or overnight.
  • Drain and discard marinade. Grill steak, uncovered, over medium heat
  • or broil 4 in. from heat for 3-5 minutes on each side or until meat
  • reaches desired doneness (for medium-rare, a meat thermometer should
  • read 145°; medium, 160°; well-done, 170°). Slice meat
  • across the grain. Serve on rolls. Top with salsa or guacamole if
  • desired. Yield: 2 servings.
© Taste of Home 2013

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Texas-Style Steak Sandwiches (continued)

Nutrition Facts: 4 ounces (calculated without salsa) equals 423 calories, 20 g fat (5 g saturated fat), 54 mg cholesterol, 479 mg sodium, 32 g carbohydrate, 2 g fiber, 28 g protein.
© Taste of Home 2013