Grilled Vidalia Onion and Steak Sandwiches |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Cooking Light. Per serving: 417 calories, 11 g fat, 30.5 g protein, 49.1 g carb, 3.2 g fiber, 38 mg cholesterol. Ingredients:
3/4 cup cola |
2 tablespoons red wine vinegar |
1 teaspoon fresh coarse ground black pepper |
1/2 teaspoon salt |
1/2 teaspoon ground chipotle chile pepper |
4 garlic cloves, crushed |
1 bay leaf, crushed |
1 (1 1/2 lb) flank steaks, trimmed |
3/4 cup minced arugula |
1/2 cup low-fat mayonnaise |
6 slices vidalia onions (1/2-inch thick slices) |
6 kaiser rolls |
12 slices tomatoes (1/4-inch thick slices) |
Directions:
1. To prepare the steak: combine the first 7 ingredient in a large zip-lock heavy duty plastic bag.
2. Add steak; seal bag and marinate in the refrigerator for 2 hours, turning the bag occasionally.
3. Remove the steak from the bag, reserving the marinade.
4. Pour the marinade into a microwave-safe bowl; microwave on HIGH for 2 minutes or until mixture comes to a boil; set aside.
5. Prepare grill.
6. To make the dressing: combine the arugula and mayonnaise; set aside.
7. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until steak is medium-rare (or desired degree of doneness).
8. Remove steak from grill; cover and let stand 5 minutes.
9. Place onion slices on grill rack; grill 4 minutes on each side, basting occasionally with reserved marinade.
10. Place rolls on grill rack, cut sides down; grill 2 minutes or until lightly browned.
11. Cut steak diagonally across the grain in to thin slices.
12. Spread 2 tablespoons dressing on bottom half of each roll; divide steak, tomato, and onion evenly among bottom halves of rolls.
13. Top with top halves of rolls.
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