Steak And Artichoke Croissant Sandwiches

Ingredients

• Servings: 4
• 1 1/2-2 lbs flank steaks
• 2 teaspoons cooking oil (canola)
• 1 cup italian dressing (bernstein's restaurant style is best)
• 1 cup sour cream (not fat free or non-dairy type)
• 1 can artichoke hearts (water-packed) or 1 can artichoke bottom (water-packed)
• 4 large butter croissants

Recipe

• 1 begin at least 4 hours in advance or, preferably, the night before. trim fat from flank steak and cut into strips approximately 1/2 inch wide and 3 inches long.
• 2 in hot oil, brown the steak strips over medium high heat until they are cooked through and brown.
• 3 don't overcook or steak will be tough.
• 4 drain off any excess fat. put steak strips in a 1-quart bowl and pour over the well-blended italian dressing.
• 5 refrigerate for at least 3-1/2 hours or overnight. open artichokes and drain off all liquid.
• 6 cut artichoke bottoms in fourths, articho ke hearts in half.
• 7 if steak has not absorbed all of the italian dressing, drain off any excess.
• 8 combine sour cream, artichokes, steak and mix thoroughly.
• 9 this mixture will keep for some time if you want to refrigerate it until you are ready to assemble sandwiches.
• 10 when ready to serve, carefully slice open the croissants and pile 1/4 of the steak/artichoke mixture inside each croissant. i have served these sandwiches with a light salad of mixed greens, mandarin orange segments and slivered red onion.