Marinated Flank Steak Sandwiches
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Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 485 |
| pro | 31 g |
| total fat | 20 g |
| sat. fat | 5 g |
| carb | 44 g |
| fibre | 3 g |
| chol | 54 mg |
| sodium | 933 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 34% |
| vit A | 4% |
| vit C | 12% |
| folate | 45% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
1 large sweet onion (about 1 lb/500 g), sliced
1/4 tsp (1 mL) each salt, pepper and granulated sugar
1/4 cup (50 mL) light mayonnaise
1 tsp (5 mL) chipotle pepper sauce
4 crusty Italian buns, cut in half
1 cup (250 mL) arugula or romaine leaves
Marinated Flank Steak:
1/4 cup (50 mL) red wine
2 tbsp (25 mL) vegetable or canola oil
1 tbsp (15 mL) balsamic vinegar
3 cloves garlic, minced
1 tbsp (15 mL) minced fresh rosemary
1 lb (500 g) beef flank marinating steak
1/2 tsp (2 mL) each salt and pepper
Preparation:
Marinated Flank Steak: In resealable plastic bag, mix together wine, oil, vinegar, garlic and rosemary; add steak and refrigerate for 30 minutes to marinate.
Remove steak from marinade; sprinkle with 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 thinly slicing across the grain.
Meanwhile, in skillet, heat oil over medium-low heat; cook onion, salt, pepper and sugar until caramelized, 20 minutes.
Whisk mayonnaise with pepper sauce; spread on buns. Sandwich steak, onions and arugula in buns.
Remove steak from marinade; sprinkle with 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 thinly slicing across the grain.
Meanwhile, in skillet, heat oil over medium-low heat; cook onion, salt, pepper and sugar until caramelized, 20 minutes.
Whisk mayonnaise with pepper sauce; spread on buns. Sandwich steak, onions and arugula in buns.
Source
Canadian Living Magazine: November 2008
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