I love the bold flavor behind these hearty sandwiches. They grill up quickly and always taste great—whether they are topped with salsa, guacamole or both.
—LINDA STINSON NEW LONDON, MO
PREP: 10 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 2 SERVINGS
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
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 beef. 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 medium-rare steak, a thermometer should read 145°; medium, 160°; well-done, 170°). Slice meat across the grain. Serve on rolls. Top with salsa or guacamole if desired.
PER SERVING 423 cal., 20g fat (5g sat. fat), 54mg chol., 479mg sod., 32g carb., 2g fiber, 28g pro.
TOP TIP
SERVING SUGGESTION
If sandwiches simply aren’t your thing, serve slices of Texas-style flank steak over greens for a satisfying main dish.