Pesto Onion Steak Sandwiches
Pesto Onion Steak Sandwiches
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 619 |
| pro | 39 g |
| total fat | 22 g |
| sat. fat | 7 g |
| carb | 66 g |
| fibre | 4 g |
| chol | 49 mg |
| sodium | 2 mg |
| % RDI: | - |
| calcium | 20 |
| iron | 45 |
| vit A | 4 |
| vit C | 22 |
| folate | 62 |
Spoil your family with a Bistro-inspired meal. Our gourmet-tasting sandwiches shine when served with crispy Grilled Potato Wedges (see recipe link below).
Ingredients
- 1/4 cup Dijon mustard
- 1/4 cup thick teriyaki sauce
- 3 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lb flank marinating steaks
- 4 torpedo buns, halved
- 1 tomato, sliced
- 4 lettuce leaves
- Pesto Packet:
- 2 tbsp prepared pesto
- 1 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 large red onion, thinly sliced
Preparation
In shallow glass dish, whisk together mustard, teriyaki sauce, garlic, salt and pepper; remove half and set aside. Add steak to dish, turning to coat; let stand for 10 minutes.
Place on greased grill over medium-high heat; close lid and cook until rare, about 5 minutes per side, or until desired doneness. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing thinly across the grain.
Pesto Packet: Meanwhile, in bowl, mix pesto, oil, garlic, salt and pepper; add onion, tossing to coat. Place on large piece of heavy-duty foil; seal to form packet. Add to grill; cook until softened, 10 minutes.
Spread reserved mustard mixture over cut sides of buns. Sandwich steak, onion mixture, tomato and lettuce in buns.
Serve with: Grilled Potato Wedges
More steak recipes:
Source : Canadian Living Magazine: August 2002
- Keywords : Main Course; Grill/Barbecue; Beef; Bread; Onions;
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