Southwest Steak and Pepper Sandwich

1. 1

   Combine the cumin, chili powder, garlic powder, salt, and pepper to make a rub.

2. 2

   Generously coat both sides of the flank steak.

3. 3

   Heat 3 tablespoons of the olive oil to a 12-inch skillet over medium-high heat.

4. 4

   When the oil is shimmering add the flank steak and cook, roughly 8-9 minutes per side.

5. 5

   Remove the steak to a cutting board and tent with foil and allow to rest.

6. 6

   Add the remaining 1 tablespoon of olive oil to the skillet, heat, and then add your peppers and onions.

7. 7

   Cook until softened to desired tenderness.

8. 8

   Toss in the garlic and cook for 30 seconds.

9. 9

   Combine the coffee, sugar, Worcestershire, and vinegar in the skillet with the peppers and onions.

10. 10

    Salt and pper to taste.

11. 11

    Reduce heat to a simmer and reduce for several minutes.

12. 12

    While the sauce is reducing, tip any juice collected around the meat into the skillet, then slice the steak very thin and against the grain.

13. 13

    If it is still too pink for your liking you can toss it in with the peppers and onions to cook a while longer.

14. 14

    On a sub roll layer the meat and top with the pepper/onion mixture and top with your choice of cheese such as provolone.

* Per serving · 4 servings · Values may vary.