Recipe courtesy of Rachael Ray
Make-ahead Meal 3 Minute Steak Hoagies with Homemade Steak Sauce
Total:
1 hr 5 min
Prep:
10 min
Inactive:
20 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 5 min
Prep:
10 min
Inactive:
20 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Make-Ahead Sauce:
  • 1 large shallot, coarsely chopped
  • 1 red Holland or Fresno chile pepper
  • 2 large cloves garlic
  • 2 large fresh bay leaves
  • 1 teaspoon mustard seed or dry mustard, 1/3 palmful
  • 1/4 cup dry sherry
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon black peppercorns
  • 1 cup organic ketchup or low-sugar ketchup
  • 2 tablespoons soy or tamari sauce
  • 1 cup beef stock
Minute Sliced Steak:
  • 1 tablespoon high temperature cooking oil (recommended: canola or peanut oil)
  • 1 1/4 pounds flank steak
  • 4 hoagie rolls of choice
  • 1 big bundle watercress, upland cress or baby arugula

Directions

For the make-ahead sauce: In food processor bowl, combine the shallot, chile, garlic, bay leaves, mustard seed, sherry, Worcestershire sauce, and peppercorns, process into a smooth paste. Place the flavor paste in a pot and combine with the ketchup, soy, and stock. Bring the mixture to a boil, reduce the heat to a simmer and cook 30 minutes. Cool and refrigerate for make-ahead meal.

Preheat the oven to 325 degrees F to crisp the bread.

Reheat the sauce over medium-low heat.

Place the flank steak in the freezer 5 minutes or until cold. Remove and shred or cut the cold flank steak against the grain. Throw the bread in the oven to crisp it up. In a skillet, heat the high-temperature oil over high heat until it smokes. Add the meat and toss 2 minutes. Turn off the heat and combine with warm sauce. Cut the rolls open and stuff the hoagies with spicy greens and hot-n-saucy steak.

Recipe courtesy of Rachael Ray

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