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    You are in: Home / Recipes / Flank Steak Sandwiches - Cooking Thin Recipe
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    Flank Steak Sandwiches - Cooking Thin

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    greeneggs's Note:

    From Cooking Thin with Chef Kathleen by Kathleen Daelemans. This is DH's favorite summer recipe, little does he know it's good for him. Make extra, the leftovers are great for a take to work lunch.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sprinkle steak with salt and pepper on both sides. Place in a sealable plastic bag. Add lime juice and olive oil. Seal bag. Shake and turn until lime juice and olive oil are evenly distributed. Place in refrigerator for 1/2 hour.
    2. 2
      In a large nonstick pan over medium-high heat, heat 1 TBS of marinade from the bag with the steak. Add steak to pan and saute until medium rare, 5-7 min per side. You may add extra marinade if necessary.
    3. 3
      Remove steak from pan and let rest on cutting board for 10 minute.
    4. 4
      Add onions to pan with any remaining marinade. Saute until onions are soft and translucent, 8-10 minutes.
    5. 5
      Cut steak into thin slices across the grain. Place 1 tomato slice on each bun bottom. Lay 5 to 7 thin slices of steak (3 oz per person) over each tomato slice. Top each sandwich with onions and 2 tsp salsa verde and a bun top. Serve immediately.

    Ratings & Reviews:

    • on February 04, 2008

      55

      Fabulous! DH LOVED this. I used a focaccia loaf from Panera and cut it into quarters. My favorite part were the onions, oh my! I think I will make extra marinade and use an extra onion next time. I really could eat the onions all by themselves.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Flank Steak Sandwiches - Cooking Thin

    Serving Size: 1 (358 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 244.1
     
    Calories from Fat 106
    43%
    Total Fat 11.8 g
    18%
    Saturated Fat 4.2 g
    21%
    Cholesterol 46.4 mg
    15%
    Sodium 268.1 mg
    11%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 1.5 g
    6%
    Sugars 4.0 g
    16%
    Protein 25.2 g
    50%

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