Texas-Style Steak Sandwiches Recipe

4 1 1
Texas-Style Steak Sandwiches Recipe
Texas-Style Steak Sandwiches Recipe photo by Taste of Home
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Texas-Style Steak Sandwiches Recipe

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4 1 1
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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.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 1 beef flank steak (about 1/2 pound)
  • 1/3 cup finely chopped onion
  • 1/4 cup olive or vegetable oil
  • 2 tablespoons lime juice
  • 2 tablespoons red wine vinegar or cider 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

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 meat. 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 rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Slice meat against the grain. Serve on rolls. Top with salsa or guacamole if desired. Yield: 2 servings.
Originally published as Texas-Style Steak Sandwiches in Cooking for One or Two Cookbook 2003, p138

Nutritional Facts

4 ounce-weight: 423 calories, 20g fat (5g saturated fat), 54mg cholesterol, 479mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 28g protein.

  • 1 beef flank steak (about 1/2 pound)
  • 1/3 cup finely chopped onion
  • 1/4 cup olive or vegetable oil
  • 2 tablespoons lime juice
  • 2 tablespoons red wine vinegar or cider 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
  1. 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 meat. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  2. 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 rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Slice meat against the grain. Serve on rolls. Top with salsa or guacamole if desired. Yield: 2 servings.
Originally published as Texas-Style Steak Sandwiches in Cooking for One or Two Cookbook 2003, p138

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MY REVIEW
angelasandoval User ID: 2401339 61639
Reviewed Jul. 23, 2013

"The meat was delicious, but the sandwich still felt sort of plain and the guacamole squished out as you ate the sandwich. Next time will do it up with a chipotle mayo, lettuce, tomato slices, avocado slices, red onion and maybe some fresh jalapeno slices."

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