Flank Steak Sandwiches - Cooking Thin

Ingredients

• 1 1/2 lbs flank steaks
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 1/4 cup fresh lime juice
• 1 tablespoon extra virgin olive oil
• 2 large vidalia onions, cut into 1/2 inch slices
• 2 large tomatoes, cored and sliced
• 6 focaccia bread, buns cut in half horizontally
• 4 tablespoons la victoria salsa verde

Directions

1. 1

   Sprinkle steak with salt and pepper on both sides. Place in a sealable plastic bag. Add lime juice and olive oil. Seal bag. Shake and turn until lime juice and olive oil are evenly distributed. Place in refrigerator for 1/2 hour.

2. 2

   In a large nonstick pan over medium-high heat, heat 1 TBS of marinade from the bag with the steak. Add steak to pan and saute until medium rare, 5-7 min per side. You may add extra marinade if necessary.

3. 3

   Remove steak from pan and let rest on cutting board for 10 minute.

4. 4

   Add onions to pan with any remaining marinade. Saute until onions are soft and translucent, 8-10 minutes.

5. 5

   Cut steak into thin slices across the grain. Place 1 tomato slice on each bun bottom. Lay 5 to 7 thin slices of steak (3 oz per person) over each tomato slice. Top each sandwich with onions and 2 tsp salsa verde and a bun top. Serve immediately.