Great served with a tossed salad. A real guy pleaser if you serve it with a stein of cold beer!
NOTE: Times shown below do not include marinating time. DO marinate this overnight -- it really makes for a great tasting steak sandwich!!
slices French bread (Thick cut, we buy whole loaves and slice, on the diaganol, into 3/4-inch slices)
Serving Size: 1 (693) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 545 g44 %
Total Fat 60.6 g93 %
Saturated Fat 24.4 g121 %
Cholesterol 176 mg
Sodium 1417.4 mg
Dietary Fiber 5.5 g22 %
Sugars 5.1 g20 %
Protein 86.6 g
Combine beer, oil, garlic powder, salt and pepper. Place Flank Steak in marinade. (A gallon Ziploc bag works great). Refridgerate overnight, turning occassionally.
In a skillet, melt butter; add paprika and a dash of salt, then add onions and saute until tender. In a small saucepan, mix sour cream and horseradish and heat on low until sour cream is warm.
Drain steak and barbeque (or broil) 5 - 7 minutes per side for medium rare. Cover and let rest for 10 minutes before slicing.
Toast French Bread slightly. (I toast them under the broiler with door slightly open , but you have to WATCH carefully. Don't think you can do anything else, or you'll forget about them and have burned toast!).
Slice meat very thin across the grain, and on an angle. Pile meat on toast, cover with onions, some sour cream and a sprinkle of paprika, then top sandwich with other toast.