Panfried Steak and Onions on Grilled Bread |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This has a fresh herb sauce that really is great with these steak sandwiches. The flatbread lessens the carbs a little too! Ingredients:
2 teaspoons olive oil |
1 1/2 lbs beef flank steak |
1/4 teaspoon ground pepper |
3/4 teaspoon salt |
2 large red onions, sliced thin |
1 cup loosely packed fresh parsley leaves, chopped |
1 cup loosely packed fresh cilantro leaves, chopped |
3 tablespoons olive oil |
2 tablespoons red wine vinegar |
1/4 teaspoon salt |
1/4 teaspoon ground pepper |
1 pinch red pepper |
1 small garlic clove, crushed |
2 italian style flat bread (13.5 oz package) |
Directions:
1. In heavy skillet, cast iron is perfect, heat 2 tsp olive oil over high heat until very hot.
2. Sprinkle steak with 1/4 tsp pepper and 1/2 tsp salt.
3. Add steak to hot skillet, reduce to medium high and cook 12-17 minutes for medium rare, depending on thickness or until desired doneness, turning once.
4. Transfer to cutting board.
5. Reduce heat to medium and add onions and remaining 1/4 tsp salt.
6. Cook until tender and browned about 12-15 minutes, stirring often.
7. While onions are cooking make sauce.
8. In small bowl, mix parsley, cilantro, olive oil, vinegar, salt, pepper, red pepper and garlic.
9. Set aside.
10. To serve, thinly slice steak.
11. Drizzle flatbread with 2 TBS sauce.
12. Top with steak, onion, 2 TBS sauce and remaining flatbread.
13. Cut into 6 pieces.
14. Pass remaining sauce for sandwiches.
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