Photo: Make-ahead Meal 3 Minute Steak Hoagies with Homemade Steak Sauce Recipe
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.
Per Serving: Calories: 534; Total Fat: 17 grams; Saturated Fat: 5 grams; Protein: 42 grams; Total carbohydrates: 56 grams; Sugar: 20 grams; Fiber: 3 grams; Cholesterol: 47 milligrams; Sodium: 2,069 milligrams
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By BakerE041809
Atlanta, GA
on June 14, 2011
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Made this for supper last night. Made a few tweaks to the sauce recipe to make to right for my family. I only used half the pepper to cut down on the heat and a tablespoon of brown sugar to cut the twang. First time eating watercress... it was quite tasty. I also put a little bleu cheese dressing on my sandwich... made it delish! A definate easy week night dinner.
By aleasa
by the ocean
on May 26, 2011
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FAR too spicy but the flavor was amazing. I had to add more ketchup, then it was hard to get the flavor just right. Next time I'll make it without the jalapeno and then add red pepper flakes to taste. Rachael makes me feel like a wimp, but some of her stuff is seriously too hot! I made the sauce as directed. The meat didn't cook up quite like hers did on the show, but it was still really tasty anyway. Five stars for sure.
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