aggie94
06-26-2005, 10:57 PM
I saw an earlier review of these (by Terrytx, on a Weekend Review thread), but I thought they deserved a thread of their own. We had these for lunch yesterday (and dinner, and lunch and dinner again today :o), and they were outstanding!! So good in fact that I bought a 2-pound flank steak today and am marinating it so we can have more of these throughout the week.
The only changes I made were to marinate overnight, subbed basil for the arugula in the mayo, and served on whole wheat buns. This is probably one of the best sandwiches we've had and will surely become a regular rotation in our house.
Grilled Vidalia Onion & Steak Sandwiches
Cola in the marinade tenderizes the meat.
Steak:
3/4 cup cola
2 tbsp red wine vinegar
1 tsp coarsely ground black pepper
1/2 tsp salt
1/2 tsp ground chipotle chile pepper
4 garlic cloves, crushed
1 bay leaf, crushed
1 (1 1/2 pound) flank steak, trimmed
Dressing:
3/4 cup minced arugula
1/2 cup low-fat mayonnaise
Remaining Ingredients:
Cooking spray
6 (1/2-inch-thick) slices Vidalia onion
6 (2-ounce) Kaiser rolls
12 (1/4-inch-thick) slices tomato
1. To prepare steak, combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator for 2 hours, turning bag occasionally. Remove steak from bag, reserving marinade. Pour marinade into a microwave-safe bowl; microwave at HIGH 2 minutes or until mixture comes to a boil. Set aside.
2. Prepare grill.
3. To prepare dressing, combine arugula and mayonnaise; set aside.
4. 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. Remove steak from grill; cover and let stand 5 minutes. Place onion slices on grill rack; grill 4 minutes on each side, basting occasionally with reserved marinade. Place rolls on grill rack, cut sides down; grill 2 minutes or until lightly browned.
5. Cut steak diagonally across grain into thin slices. Spread 2 tbsp dressing on bottom half of each roll. Divide steak, tomato, and onion evenly among bottom halves of rolls. Top with top halves of rolls.
Yield: 6 servings (serving size: 1 sandwich). 417 cal; 11g fat (3.3g sat, 3.8g mono, 2.2g poly); 30.5g protein; 49.1g carb; 3.2g fiber; 38mg chol; 3.9mg iron; 747mg sodium; 104mg calc.
The only changes I made were to marinate overnight, subbed basil for the arugula in the mayo, and served on whole wheat buns. This is probably one of the best sandwiches we've had and will surely become a regular rotation in our house.
Grilled Vidalia Onion & Steak Sandwiches
Cola in the marinade tenderizes the meat.
Steak:
3/4 cup cola
2 tbsp red wine vinegar
1 tsp coarsely ground black pepper
1/2 tsp salt
1/2 tsp ground chipotle chile pepper
4 garlic cloves, crushed
1 bay leaf, crushed
1 (1 1/2 pound) flank steak, trimmed
Dressing:
3/4 cup minced arugula
1/2 cup low-fat mayonnaise
Remaining Ingredients:
Cooking spray
6 (1/2-inch-thick) slices Vidalia onion
6 (2-ounce) Kaiser rolls
12 (1/4-inch-thick) slices tomato
1. To prepare steak, combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator for 2 hours, turning bag occasionally. Remove steak from bag, reserving marinade. Pour marinade into a microwave-safe bowl; microwave at HIGH 2 minutes or until mixture comes to a boil. Set aside.
2. Prepare grill.
3. To prepare dressing, combine arugula and mayonnaise; set aside.
4. 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. Remove steak from grill; cover and let stand 5 minutes. Place onion slices on grill rack; grill 4 minutes on each side, basting occasionally with reserved marinade. Place rolls on grill rack, cut sides down; grill 2 minutes or until lightly browned.
5. Cut steak diagonally across grain into thin slices. Spread 2 tbsp dressing on bottom half of each roll. Divide steak, tomato, and onion evenly among bottom halves of rolls. Top with top halves of rolls.
Yield: 6 servings (serving size: 1 sandwich). 417 cal; 11g fat (3.3g sat, 3.8g mono, 2.2g poly); 30.5g protein; 49.1g carb; 3.2g fiber; 38mg chol; 3.9mg iron; 747mg sodium; 104mg calc.