Steak and Artichoke Croissant Sandwiches
- 1 12-2 lbs flank steaks
- 2 teaspoons cooking oil (canola)
- 1 cup Italian dressing (Bernstein's Restaurant Style is best)
- 1 cup sour cream (not fat free or non-dairy type)
- 1 can artichoke hearts (water-packed) or 1 can artichoke bottom (water-packed)
- 4 large butter croissants
- Begin at least 4 hours in advance or, preferably, the night before.
- Trim fat from flank steak and cut into strips approximately 1/2 inch wide and 3 inches long.
- In hot oil, brown the steak strips over medium high heat until they are cooked through and brown.
- Don't overcook or steak will be tough.
- Drain off any excess fat.
- Put steak strips in a 1-quart bowl and pour over the well-blended Italian dressing.
- Refrigerate for at least 3-1/2 hours or overnight.
- Open artichokes and drain off all liquid.
- Cut artichoke bottoms in fourths, articho ke hearts in half.
- If steak has not absorbed all of the Italian dressing, drain off any excess.
- Combine sour cream, artichokes, steak and mix thoroughly.
- This mixture will keep for some time if you want to refrigerate it until you are ready to assemble sandwiches.
- When ready to serve, carefully slice open the croissants and pile 1/4 of the steak/artichoke mixture inside each croissant.
- I have served these sandwiches with a light salad of mixed greens, mandarin orange segments and slivered red onion.
flank steaks, cooking oil, italian dressing, sour cream, water, butter croissants
Taken from www.food.com/recipe/steak-and-artichoke-croissant-sandwiches-3515 (may not work)