Grilled Steak and Pepper Sandwiches
7 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 470 |
| pro | 31 g |
| total fat | 20 g |
| sat. fat | 4 g |
| carb | 40 g |
| fibre | 3 g |
| chol | 62 mg |
| sodium | 810 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 29 |
| vit A | 17 |
| vit C | 107 |
| folate | 40 |
Sandwiches signal relaxed and easy summer cooking.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, sliced
- 2 small sweet red peppers or yellow peppers, sliced
- 1/2 tsp each dried basil, salt and pepper
- 1 beef top sirloin grilling steak, 3/4 inch thick (about 1 lb/500 g)
- 4 crusty Italian buns
- 1/4 cup horseradish mayonnaise or light mayonnaise
- 1 cup arugula or baby spinach leaves
Preparation
In large skillet, heat oil over medium heat; fry onion, red peppers, basil and half each of the salt and pepper, stirring occasionally, until tender and lightly browned, about 8 minutes. Keep warm.
Meanwhile, trim any fat from steak. Sprinkle with remaining salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 10 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing thinly across the grain.
Slice buns in half. Spread mayonnaise on cut sides. Divide arugula among bottom halves; top with steak and peppers. Sandwich with tops of buns.
Meanwhile, trim any fat from steak. Sprinkle with remaining salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 10 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing thinly across the grain.
Slice buns in half. Spread mayonnaise on cut sides. Divide arugula among bottom halves; top with steak and peppers. Sandwich with tops of buns.
Source : Get Grilling: Summer 2007
- Keywords : Lunch; Main Course; Bread; Steak; Red pepper; Spinach; Buns; Skillet;
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