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| flank steak hoagies with roasted red pepper sauce recipe |
Number of Servings: 6
1 12-ounce jar roasted red sweet peppers, drained
1⁄4 cup chopped green onions (2)
1⁄4 cup reduced-sodium chicken broth, dry white wine, or water
1 tablespoon balsamic vinegar or sherry vinegar
1 1⁄2 teaspoons snipped fresh thyme or 1⁄2 teaspoon dried thyme, crushed
2 cloves garlic, minced
1⁄4 to 1⁄2 teaspoon smoked paprika or dash cayenne pepper
1⁄4 teaspoon salt
1 1⁄2 pounds beef flank steak
Salt
Ground black pepper
6 hoagie buns, split
3⁄4 cup crumbled soft goat cheese (chèvre) (3 ounces)
1 cup firmly packed fresh basil leaves
1⁄2 of a small red onion, thinly sliced
Method:
1 For sauce, in a food processor or blender combine roasted peppers, green onions, broth, vinegar, thyme, garlic, paprika, and 1⁄4 teaspoon salt. Cover and process or blend until nearly smooth. Set aside.
2 Trim fat from meat. Sprinkle both sides of meat with additional salt and black pepper. If necessary, cut meat to fit into a 31⁄2- or 4- quart slow cooker. Add meat to cooker. Pour sauce over meat.
3 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 to 4 hours. Transfer meat to a cutting board, reserving sauce. Thinly slice meat diagonally across the grain or shred meat using two forks.
4 Spread cut sides of buns with cheese. Arrange meat on bottoms of buns. Top with basil and red onion; replace tops of buns. If desired, serve sandwiches with sauce.
Nutrition facts per serving: 494 cal., 15 g total fat (6 g sat. fat), 80 mg chol., 747 mg sodium, 55 g carb., 3 g dietary fiber, 9 g sugar, 34 g protein.Image may be NSFW.
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