The Sweet Onion Source
Christy Rost's Grilled Smothered Flank Steak Sandwiches
with Lime-Cilantro Dressing

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bullet 2 to 3 large Oso Sweet® onions, peeled and sliced
bullet 2 tablespoons olive or vegetable oil
bullet 2 teaspoons salt
bullet 1 1/2 teaspoons cumin
bullet 3/4 teaspoon garlic powder
bullet 3/4 teaspoon onion powder
bullet 1/2 teaspoon cayenne pepper
bullet 1/2 teaspoon coriander seed, crushed
bullet 1/4 teaspoon freshly ground black pepper
bullet 2 pounds beef flank steak
bullet Juice of 1 lime
bullet 1 package hoagie rolls (6 to 8 rolls)

Lime-Cilantro Dressing (see recipe below)

Preheat the outdoor grill. In a large skillet, sauté onions in oil over medium heat until caramel colored, stirring occasionally. Remove them from heat and keep warm.

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

To serve, split the rolls in half lengthwise. Top with slices of flank steak and caramelized onions. If desired, drizzle the rolls with Lime-Cilantro Dressing before adding the meat.

Recipe makes 6 to 8 sandwiches.

Lime-Cilantro Dressing

bullet 2 1/2 tablespoons freshly squeezed lime juice
bullet 1 1/4 teaspoon Dijon mustard
bullet 1/8 teaspoon sugar
bullet Coarse salt, to taste
bullet Freshly ground black pepper, to taste
bullet 1/2 cup vegetable oil
bullet 2 tablespoons chopped fresh cilantro

Whisk all ingredients in a small bowl until the mixture is emulsified, and drizzle on flank steak sandwiches.

© 2006, Oso Sweet Onions