- 1 tsp. ground cumin
- 1 tsp. chipotle chili powder
- salt to taste
- 10 ounces flank steak, thinly cut
- 1 tbsp. olive oil, plus more for drizzling
- 1/2 c. chipotle salsa
- 1 tbsp. adobo sauce
- 1 loaf sourdough bread, unsliced
- 1 red onion, thinly sliced and divided
- 1 jalapeno pepper, finely chopped
- 7 ounces feta cheese
- 2 tomatoes, finely diced
- cilantro to taste
- 1 lime
Preheat oven to 350 degrees F.
Rub cumin, chili powder and salt onto steak. Cut steak into thin strips.
In a skillet heat oil over medium high heat. Add the steak strips in batches and cook until browned on both sides about 2 minutes per side.
In a bowl combine the salsa and the adobo sauce. Dip the steak strips into the salsa and mix well to evenly coat.
Place the loaf of bread on a lightly greased baking sheet. Cut the bread on a diagonal into 1 inch diamonds but do not cut all the way through the bread.
Insert half of the onions into each slice, then insert jalapeno, steak pieces and the feta cheese. Push all ingredients down into the bread. Drizzle olive oil into each cut and over the bread.
Cover with foil and bake for 15 minutes.
Uncover and bake for 10 minutes, or until bread has turned golden and crispy.
Remove and allow to cool. Top with the diced tomatoes, remanding onion and cilantro. Squeeze lime juice over the top.