Grilled Smothered Flank Steak Sandwiches

By Christy Rost

Ingredients:

2-3		large onions, peeled and sliced
2		tablespoons olive or vegetable oil
2		pounds beef flank steak, trimmed
2		teaspoons salt
1 ½		teaspoons cumin
¾		teaspoon garlic powder
¾		teaspoon onion powder
½		teaspoon cayenne pepper
½		teaspoon coriander seed, crushed
¼		teaspoon freshly ground black pepper
		juice of 1 lime
1		package hoagie rolls

Preheat outdoor grill. In a large skillet, saute onions in oil over medium heat until caramel-colored, stirring occasionally (about 25 minutes). Remove from heat and keep warm. Whisk together the lime-cilantro dressing (recipe below). Set aside.

In a small bowl, stir together the seasonings. Rub mixture over both sides of flank steak. Grill steak to desired degree of doneness. Remove to a cutting board and squeeze juice of 1 lime over steak. Slice thinly at an angle.

To serve, split rolls in half lengthwise and spoon lime-cilantro dressing over roll. Top with slices of flank steak and caramelized onions.

Lime-Cilantro Dressing:

2 ½		tablespoons freshly squeezed lime juice
1 ¼		teaspoons Dijon mustard
1/8		teaspoon sugar
		salt and freshly ground black pepper to taste
½		cup vegetable oil
2		tablespoons fresh, chopped cilantro

Whisk all ingredients together in a small bowl. Serve with smothered steak sandwiches.

**Christy's Tip: Try this dressing for salads when serving a Southwestern menu.