1 1/2 lbs flank steaks
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/4 cup fresh lime juice
1 tablespoon extra virgin olive oil
2 large vidalia onions, cut into 1/2 inch slices
6 focaccia bread, buns cut in half horizontally
12 slices of white cheddar cheese
horseradish sauce to taste
Sprinkle steak with salt and pepper on both sides. Place in a sealable plastic bag. Add lime juice and olive oil. Seal bag. Shake and turn until lime juice and olive oil are evenly distributed. Place in refrigerator for 1/2 hour.
Preheat a George Foreman indoor grill.
In a large nonstick pan over medium-high heat, heat 1 TBS of marinade from the bag with the steak. Add steak to pan and saute until medium rare, 5-7 min per side. You may add extra marinade if necessary.
Remove steak from pan and let rest on cutting board for 10 minute.
Add onions to pan with any remaining marinade. Saute until onions are soft and translucent, 8-10 minutes.
Cut the steak into thin slices across the grain. Put 5 to 7 thin slices of steak on each sandwich. Top each sandwich with onions and cheddar cheese.
Place the sandwich in the indoor grill and top with a heavy skillet until the cheese melts.
Serves 6
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