Shredded Flank Steak Mini-Sandwiches |
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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 1 |
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Ingredients:
1 3/4 pounds flank steak, trimmed |
1 1/4 teaspoons salt, divided |
1 large onion, quartered |
4 garlic cloves, pressed |
1 cup low-sodium fat-free chicken broth |
1 large onion, chopped |
1 large green bell pepper, chopped |
2 teaspoons olive oil |
4 garlic cloves, minced |
1 (14 1/2-ounce) can diced tomatoes, undrained |
2 tablespoons fresh lime juice |
1 to 1 1/2 teaspoons hot sauce |
1/2 teaspoon ground cumin |
1/2 teaspoon pepper |
16 mini-hawaiian bread rolls, split |
Directions:
1. Sprinkle steak with 1/4 teaspoon salt.
2. Place steak, quartered onion, pressed garlic, and broth in a 3-quart pressure cooker.
3. Cover cooker with lid, and seal securely. Set on high-pressure setting, if available. Cook over medium-high heat until pressure cooker steams and full pressure is achieved. Reduce heat to medium, and cook for 45 minutes.
4. Remove from heat; release pressure. Carefully remove lid so that steam escapes away from you. Remove meat from cooker. Let cool slightly. Strain onion mixture, reserving broth for another use; discard solids.
5. Sauté chopped onion and bell pepper in hot oil in a Dutch oven over medium-high heat 7 minutes or until tender. Add minced garlic, and sauté 2 minutes. Stir in remaining 1 teaspoon salt, diced tomatoes, lime juice, hot sauce, ground cumin, and pepper; cook, stirring occasionally, 7 minutes or until most of the liquid evaporates.
6. Shred beef, and coarsely chop; add to tomato mixture. Spoon about 1/4 cup meat mixture over bottom half of each roll; cover with tops of rolls.
7. *Hawaiian bread rolls may be found in the deli section of your supermarket. Other small rolls may be substituted.
8. Note: For testing purposes only, we used a Fagor 3-Quart MULTIRAPID Pressure Cooker. If you have another model, cook according to manufacturer's instructions.
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