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.