Omaha Steak Sandwich
|Boneless beef sirloin steak||1 Pound (1 Inch Thick)|
|Steak sauce||1⁄4 Cup (4 tbs)|
|Tomato||1 Small, diced for 3/4 cup|
|Jalapeno peppers||3 Large, finely chopped to 3 tablespoons (With Seeds, Fresh Or Pickled)|
|Finely chopped red onion||2 Tablespoon|
|Chopped cilantro/Parsley||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Fresh lime juice||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Oblong rolls/Slices of firm white bread, toasted and halved diagonally||4 , split lengthwise (French)|
1. Brush both sides of the steak with the sauce, place in a shallow dish and cover. Refrigerate for 30 minutes. Meanwhile, in a small bowl, mix the tomato, peppers, onion, cilantro, garlic, lime juice, salt, and pepper. Wrap the rolls in foil.
2. Preheat the grill or broiler. Grill the steak over medium-hot coals, or broil 4 to 5 inches from the heat, for 4 minutes on each side for medium-rare or until the steak is the way you like it. During the last 5 minutes, place the rolls alongside the steak to warm.
3. Slice the steak diagonally across the grain, 1/4 inch thick. For each sandwich, stuff a roll with 1/4 of the steak slices (or arrange the steak on top of 2 toast triangles). Add 1/4 of the chili sauce. Serve with Chopped Tomato Salad and Oven-Fried Onion Rings.