Ingredients:
- parmesan cheese (for grating on sandwiches) or other cheese (for grating on sandwiches)
Directions:
- Heat oil in a large skillet over high heat. Add flank steaks and cook well on both sides until browned and crisp. Reduce heat to medium and cook to desired doneness (10-12 minutes for medium, 8-10 minutes for med rare). Transfer to heated platter and keep warm.
- Combine sake and water in same skillet and cook over medium high heat until reduced to 2 cups (10-15 minutes).
- In a small cup combine soy sauce with water and then add to sake/water mixture along with the Kitchen Bouquet (or brown gravy sacue) and any juice from steak. Blend well and remove from heat but keep warm.
- Slice rolls horontally and spread with butter and sprinkle with cheese. Toast in the broiler until golden brown.
- Slice steak thinly on the diagonal, against the grain and then arrange steak slices on roll halves. Transfer to a large serving platter and serve with warm sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.62 Kcal (1208 kJ) | ||
| Calories from fat | 114.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.72g | 20% | |
|---|---|---|---|
| Cholesterol | 77.14mg | 26% | |
| Sodium | 637.97mg | 27% | |
| Potassium | 408.04mg | 9% | |
| Total Carbs | 3.91g | 1% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 25.4g | 51% | |
| Iron | 2.5mg | 14% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 133.77 Kcal (560 kJ) | ||
| Calories from fat | 53.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.9g | 20% | |
|---|---|---|---|
| Cholesterol | 35.75mg | 26% | |
| Sodium | 295.7mg | 27% | |
| Potassium | 189.13mg | 9% | |
| Total Carbs | 1.81g | 1% | |
| Sugars | 0.08g | 1% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 11.77g | 51% | |
| Iron | 1.1mg | 14% | |
| Calcium | 19mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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