Make-ahead Meal 3 Minute Steak Hoagies with Homemade Steak Sauce (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
make-ahead sauce |
1 large shallot, coarsely chopped |
1 red holland or fresno chile pepper |
2 large cloves garlic |
2 large fresh bay leaves |
1 teaspoon mustard seed or dry mustard, 1/3 palmful |
1/4 cup dry sherry |
1/4 cup worcestershire sauce |
1 tablespoon black peppercorns |
1 cup organic ketchup or low-sugar ketchup |
2 tablespoons soy or tamari sauce |
1 cup beef stock |
minute sliced steak |
1 tablespoon high temperature cooking oil (recommended: canola or peanut oil) |
1 1/4 pounds flank steak |
4 hoagie rolls of choice |
1 big bundle watercress, upland cress or baby arugula |
Directions:
1. For the make-ahead sauce: In food processor bowl, combine the shallot, chile, garlic, bay leaves, mustard seed, sherry, Worcestershire sauce, and peppercorns, process into a smooth paste. Place the flavor paste in a pot and combine with the ketchup, soy, and stock. Bring the mixture to a boil, reduce the heat to a simmer and cook 30 minutes. Cool and refrigerate for make-ahead meal.
2. Preheat the oven to 325 degrees F to crisp the bread.
3. Reheat the sauce over medium-low heat.
4. Place the flank steak in the freezer 5 minutes or until cold. Remove and shred or cut the cold flank steak against the grain. Throw the bread in the oven to crisp it up. In a skillet, heat the high-temperature oil over high heat until it smokes. Add the meat and toss 2 minutes. Turn off the heat and combine with warm sauce. Cut the rolls open and stuff the hoagies with spicy greens and hot-n-saucy steak.
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