| Olive oil cooking spray |
| 1 pound | Flank steak, trimmed |
| ½ teaspoon | Salt |
| ¼ teaspoon | Freshly ground black pepper |
| 4 ½-inch slices | Red onion |
| ¼ cup | Ketchup |
| 2 Tablespoons | Light brown sugar |
| 2 Tablespoons | Bellindora Vinegar, Fig Balsamic |
| 1 Tablespoon | Worcestershire sauce |
| ¼ teaspoon | Chipotle chile powder |
| 4, 3-ounce | Hoagie rolls, split |
|
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with salt and pepper. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness.
Remove steak from pan; let stand 10 minutes.
Add onion to pan; cook 3 minutes on each side or until lightly browned. Remove from pan; cool.
Combine ketchup and next 4 ingredients (through chipotle chile powder) in a large microwave-safe bowl, stirring well. Microwave at HIGH 1 minute or until thoroughly heated.
Cut steak diagonally across grain into thin slices. Add steaks
to ketchup mixture; toss to coat.
Divide steak mixture evenly among bottom halves of rolls; top each serving with one onion slice. Place top half of roll on each sandwich.
Yield: 4 sandwiches |
