Sunday, June 02, 2013

Skillet BBQ Flank Steak Sandwiches

These are SOOO GOOD!! I adapted this recipe from a MyRecipe.com entry I found awhile back. The first time we followed the posted recipe pretty closely, but this time I made several tweaks and we all LOVED them! I think marinating the flank steak makes a big difference in the tenderness of the meat and is really a must. I had 4 very large fresh mushrooms that I added to this recipe and loved them with it - I would add a little more next time (but we are all big mushroom fans). You can add some in, or leave them out!

We served these hearty sandwiches with baked onion rings and sliced fresh veggies (carrots and celery) on the side for a very filling, tasty, and summery meal. You can add some cheese or extra bottled BBQ sauce to these if you'd like, but I didn't think they needed anything extra. Yumm!
 


Skillet BBQ Flank Steak Sandwiches

Ingredients
1-lb flank steak, trimmed  
1/2 teaspoon salt  
1/4 teaspoon freshly ground black pepper  
1/4 cup ketchup 
2 tablespoons brown sugar  
1 tablespoon cider vinegar  
1 tablespoon Worcestershire sauce  
1/4 teaspoon chipotle chili powder  (I used regular chili powder)
1-2 TBS oil
1 medium to large onion, sliced into thin strips
6-oz (approximately) fresh mushrooms, sliced
4 (3-ounce) hoagie rolls, split
 
Directions 
  1. Slice steak diagonally across the grain into thin slices, and then into smaller pieces (I cut each strip into 3 pieces, so large bite-sized pieces). Combine sauce ingredients (salt, pepper, ketchup, brown sugar, vinegar, Worcestershire, and chili powder) in a marinating container (or Tupperware). Add steak and toss to coat. Marinate overnight.
  2. Heat 1 TBS olive oil over medium-high heat in a large non-stick skillet. Add onion and reduce heat to medium, allow to cook 15 minutes, or until tender and caramelized.
  3. Add the steak (with all barbecue sauce), and mushrooms to the skillet and cook over medium heat for 10 minutes more. Steak should be about medium-well in doneness, and vegetables should be tender and fully cooked. (You can toast the rolls during this time if you would like.)
  4. Divide steak mixture evenly among bottom halves of rolls, place top half of roll on each sandwich and serve.
Link Parties:
Melt in Your Mouth Monday
Marvelous Mondays
BBQ Block Party

2 comments:

  1. Oh my gosh, that is such a eewy gooey sandwich, it makes my mouth water.
    Thank you so much for sharing it on BBQ Block Party-Linky Party

    ReplyDelete
  2. Thanks for stopping by Shawna! I am enjoying the block parties! :)

    ReplyDelete

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