- Cook Time
- Prep Time
- 2 cups low-sodium chicken stock
- 1 pound flank steak, trimmed
- 6 cloves garlic, 3 smashed, 3 minced
- 5 teaspoons olive oil
- 3 medium onions, 1 finely chopped, 2 sliced
- 1 1/2 teaspoons dried oregano
- 1 can (14.5 oz.) petite diced tomatoes
- Cooking spray
- 1 large sweet potato (about 1 lb.), peeled and cut lengthwise into 1/4-inch-thick wedges
- 4 whole-wheat hamburger buns, toasted
- 1/4 cup shredded reduced- fat sharp cheddar
In a medium nonstick skillet, bring the stock, steak and smashed garlic to a boil over medium-high. Reduce the heat to medium-low, then cover and simmer until the steak is tender, about 1 hour. Let rest in the stock 15 minutes. Transfer to a cutting board, reserving 1/2 cup stock. Cut the steak across the grain into 4 pieces, then shred.
Preheat the oven to 450 degrees . In a large skillet, heat 2 tsp. oil over medium-high. Add the chopped onion; cook, stirring often, until starting to soften, 2 to 3 minutes. Add the minced garlic and oregano and cook, stirring often, until fragrant, about 3 minutes. Add the tomatoes; cook, stirring often, until thickened, 5 to 6 minutes. Add the steak and reserved stock. Cook, stirring often, until the liquid is almost evaporated, 8 to 9 minutes. Season with salt and pepper. Cover; keep warm.
Coat a large baking sheet with cooking spray. In a medium bowl, toss the sweet potatoes with 1 tsp. oil; season with salt. Arrange in a single layer on the baking sheet. Bake 12 minutes, then turn and bake until tender, about 5 minutes more.
Meanwhile, heat the remaining 2 tsp. oil in a large nonstick skillet over medium. Add the sliced onions; season with salt. Cook, stirring often, until golden, 15 to 17 minutes.
Build sandwiches with the buns, steak mixture, onions and cheese. Serve with the sweet potato fries.