Shredded Flank Steak Mini-Sandwiches

Ingredients

• 14.5 ounce canned tomatoes diced undrained canned
• 1 cup chicken broth fat-free low-sodium
• 1.8 pounds flank steak trimmed
• 4  garlic cloves minced
• 4  garlic cloves pressed
• 1 large bell pepper green chopped
• 0.5 teaspoon ground cumin 
• 16  mini-hawaiian bread rolls split
• 1 teaspoons hot sauce 
• 2 tablespoons juice of lime fresh
• 2 teaspoons olive oil 
• 1 large onion chopped
• 1 large onion quartered
• 0.5 teaspoon pepper 
• 1.3 teaspoons salt divided

Equipment

• dutch oven
• pressure cooker

Directions

1. Sprinkle steak with 1/4 teaspoon salt.
2. Place steak, quartered onion, pressed garlic, and broth in a 3-quart pressure cooker.
3. Cover cooker with lid, and seal securely. Set on high-pressure setting, if available. Cook over medium-high heat until pressure cooker steams and full pressure is achieved. Reduce heat to medium, and cook for 45 minutes.
4. Remove from heat; release pressure. Carefully remove lid so that steam escapes away from you.
5. Remove meat from cooker.
6. Let cool slightly. Strain onion mixture, reserving broth for another use; discard solids.
7. Saut chopped onion and bell pepper in hot oil in a Dutch oven over medium-high heat 7 minutes or until tender.
8. Add minced garlic, and saut 2 minutes. Stir in remaining 1 teaspoon salt, diced tomatoes, lime juice, hot sauce, ground cumin, and pepper; cook, stirring occasionally, 7 minutes or until most of the liquid evaporates.
9. Shred beef, and coarsely chop; add to tomato mixture. Spoon about 1/4 cup meat mixture over bottom half of each roll; cover with tops of rolls.
10. *Hawaiian bread rolls may be found in the deli section of your supermarket. Other small rolls may be substituted.
11. Note: For testing purposes only, we used a Fagor 3-Quart MULTIRAPID Pressure Cooker. If you have another model, cook according to manufacturer's instructions.