Ratatouille Steak Sandwiches
Source of Recipe
the web
List of Ingredients
1 1/2 pounds
beef flank steak
1/2 teaspoon
salt
1
teaspoon
dried Italian seasoning -- crushed
salt
black pepper
1 1/2 cups
sliced fresh mushrooms
1
medium
onion -- finely chopped
2 cloves
garlic -- minced
1 can
tomatoes -- (14 1/2 ounce) cut up
2 tablespoons
red wine vinegar
1
medium
yellow summer squash or zucchini -- halved lengthwise and cut into 1/4-inch-thick slices
1 cup
green -- red, and/or yellow sweet pepper strips
1
jar
marinated artichoke hearts -- (6 ounce) drained and halved
Purchased focaccia (about a 9-inch round)
1/3
cup
finely shredded Asiago or Parmesan cheese
Recipe
Trim fat from meat.
Sprinkle both sides of meat with Italian seasoning, salt, and black pepper.
If necessary, cut meat to fit into a 3 1/2- or 4-quart crockery cooker.
Place mushrooms, onion, and garlic in cooker. Add meat.
Pour undrained tomatoes and vinegar over all.
Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours. If using low-heat setting, turn to high-heat setting. Add squash or zucchini and sweet peppers to cooker.
Cover; cook on high-heat setting for 30 minutes more.
Remove meat from cooker. Stir in drained artichoke hearts. Thinly slice meat across grain.
Arrange meat on the focaccia.
Using a slotted spoon, place vegetable mixture over meat.
Drizzle with a little of the cooking liquid.
Sprinkle with cheese.
To serve, cut into wedges.
|
|
member logon
