Sunday, May 11, 2008

No leftovers. Easy barbecue edition

I have barbecue on the brain. Maybe I think by cooking summery food I can will summer to finally arrive? Regardless, we had some sandwich rolls about to go stale so I decided to make barbecue for Saturday night dinner. I assured my husband there'd be leftovers for Sunday lunch...I was wrong. This recipe, from Cooking Light (with a few changes) was a huge hit: easy, and involving lots of already-in-the-pantry items. It's not smoked tender, but it is the best fast 'cue sandwich I've had. Warning: keep lots of napkins and a beer nearby.

Flank Steak BBQ Sandwiches
Cooking spray
1 (1-pound) organic flank steak, trimmed
1/2 medium red onion, sliced
1/4 cup ketchup
2 tablespoons light brown sugar
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon chipotle chile powder (less if you don't like it too spicy)
4 buns, split
bread and butter pickle slices

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Season steak liberally with salt and pepper. Cook 6 minutes on each side (should give you medium rare, cook longer for more doneness). Remove steak from pan, let stand 10 minutes. Add onion to pan; cook 3 minutes on each side or until lightly browned. Remove from pan; cool.

While steak stands, combine ketchup and next 4 ingredients (through chipotle chile powder) in a microwave-safe bowl, stirring well. Microwave at HIGH 1 minute or until thoroughly heated. Cut steak diagonally across grain into thin slices. Optional: chop the steak if you'd like a more pulled-pork texture. Add steak and onions to ketchup mixture; toss to coat. Divide steak mixture evenly among bottom halves of rolls; top each serving with one onion slice and 3-4 pickles. Place top half of roll on each sandwich.

Serves: 2 hungry newlyweds

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