Flank Steak Sandwich with Pepper Sauce
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Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 434 |
| pro | 33 g |
| total fat | 16 g |
| sat. fat | 4 g |
| carb | 39 g |
| fibre | 4 g |
| chol | 48 mg |
| sodium | 828 mg |
| potassium | 597 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 38% |
| vit A | 25% |
| vit C | 100% |
| folate | 50% |
Suggested Recipes
-
1 lb (500 g) beef flank marinating steak, 1 inch (2.5 cm) thick
1/4 tsp (1 mL) each salt, cayenne and black pepper
4 oval buns
1 bunch arugula, trimmed
Pepper Sauce:
1 sweet red pepper
1/4 cup (50 mL) blanched almonds, toasted
1/4 cup (50 mL) chopped seeded tomato
1 clove garlic, sliced
2 tbsp (25 mL) minced fresh parsley
1 tbsp (15 mL) each tomato paste, olive oil and red wine vinegar
1/2 tsp (2 mL) each salt and paprika
Preparation:
Pepper Sauce: Place red pepper on greased grill over medium-high heat; close lid and cook, turning, until charred, 15 to 20 minutes. Let cool. Peel and seed. Add to food processor along with almonds, tomato, garlic, parsley, tomato paste, oil, vinegar, salt and paprika; purée until smooth but still with bits of almond.
Meanwhile, sprinkle steak with salt, cayenne and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, 8 to 10 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before thinly slicing across the grain.
Cut buns in half lengthwise. Sandwich arugula, steak and pepper sauce in buns.
Meanwhile, sprinkle steak with salt, cayenne and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, 8 to 10 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before thinly slicing across the grain.
Cut buns in half lengthwise. Sandwich arugula, steak and pepper sauce in buns.
Tags:
Meat-Beef; Vegetables; Nuts; BBQ/Grill; Sandwiches-Burgers-Wraps; Main Course;
Source
Canadian Living Magazine: September 2009
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