Makes 4 servings1 flank steak, about 1 pound 4 tablespoons chipotle pepper sauce, divided 2 cups loosely packed fresh basil leaves ½ cup pine nuts or walnuts ¼ cup grated parmesan cheese ¼ teaspoon salt 3 tablespoons extra-virgin olive oil 2 tablespoons butter or margarine 1 large sweet onion, thinly sliced 4 hero rolls, each about 6 inches long 2 medium tomatoes, thinly sliced
•Brush steak on both sides with 2 tablespoons pepper sauce; cover and refrigerate at least 30 minutes.
•Meanwhile, prepare pesto sauce: In food processor or blender, combine basil, nuts, parmesan cheese, salt and 1 tablespoon pepper sauce. Gradually add olive oil until mixture is well-blended.
•Melt butter in 12-inch skillet over medium heat. Add onion slices; cook until tender and lightly browned, about 10 minutes, stirring occasionally.
•Grill or broil steak to desired doneness. When steak is cool enough to handle, thinly slice. Toss slices with remaining tablespoon pepper sauce.
•Cut rolls horizontally; spread bottom halves with chipotle pesto. Top with sliced tomatoes, sliced steak and sauteed onions.
•Nutrition facts per serving: 790 calories, 46 g fat, 40 g protein, 57 g carbohydrates, 65 mg cholesterol and 1,085 mg sodium.