Thursday, December 15, 2011

Shredded Flank Steak Sandwiches

Do you have a pressure cooker??

Cuz I don't - and this recipe was originally for a pressure cooker.  So.... I just dumped everything into my slow cooker, and it worked.  It just took longer.  If you HAPPEN to have a pressure cooker, and want that recipe, just let me know, and I'll send it your way.  But for the rest of us, this seems to work just fine.  We like these as "slider-sized" sandwiches, on Hawaiian bread rolls - the sweetness of those rolls, with the subtle heat of the meat is a nice thing.  You can throw it on a hoagie roll, or whatever you like, though. 


Shredded Flank Steak Sandwiches

1 3/4 lb.d flank steak, trimmed
Salt & pepper to taste
2 teaspoons olive oil
4 garlic cloves, pressed
1 cup low-sodium fat-free chicken broth (or beef broth)
1 large onion, chopped
1 large green bell pepper, chopped
4 garlic cloves, minced1 (14 1/2-ounce) can diced tomatoes, undrained
2 tablespoons fresh lime juice
1 to 1 1/2 teaspoons hot sauce
1/2 teaspoon ground cumin
16 mini-Hawaiian bread rolls, split*

Season meat with salt & pepper.  Heat olive oil to just smoking.  Brown beef on all sides, then place in slow cooker with onion, garlic, bell pepper, tomatoes, cumin, lime juice and broth.  Add hot sauce, if desired (we desire).  Cook on low for 8-10 hours, or until meat is fork tender.  Shred meat, and serve on rolls, or cool completely and freeze. 

*Hawaiian bread rolls may be found in the deli section of your supermarket. Other small rolls may be substituted.  We love the Hawaiian rolls.  (Aldi often has them, BTW)

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