Smoky steak sandwiches with chipotle-pesto sauce

1 flank steak (about 1 pound)

4 tablespoons chipotle pepper sauce, divided

2 cups loosely packed fresh basil leaves

½ cup walnuts

1/4 cup grated Parmesan cheese

1/4 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 chipotle pepper sauce; cover and refrigerate at least 30 minutes.

Meanwhile prepare pesto sauce: In food processor or blender, combine basil, walnuts, Parmesan cheese, salt and 1 tablespoon chipotle 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 until desired doneness. When steak is cool enough to handle, thinly slice. Toss slices with remaining tablespoon chipotle pepper sauce.

Cut rolls horizontally, spread bottom halves with chipotle pesto. Top with sliced tomatoes, tomatoes, sliced steak and sauteed onions.

Tabasco

Nutrition facts per serving: 439 calories, 16 g fat, 6 g saturated fat, 90 mg cholesterol, 35 g carbohydrates, 34 g protein, 547 mg sodium, 2 g fiber