Grilled Vidalia Onion and Steak Sandwiches

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Grilled Vidalia Onion and Steak SandwichesRecipe
Becky Luigart-Stayner
Cola in the marinade tenderizes the meat. A simple homemade sandwich spread, made with mayonnaise and minced arugula, completes the sandwich. Serve with chips or fresh veggie slices.
Yield: 6 servings (serving size: 1 sandwich)


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3/4 cup cola
2 tablespoons red wine vinegar
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/2 teaspoon ground chipotle chile pepper
4 garlic cloves, crushed
1 bay leaf, crushed
1 (1 1/2-pound) flank steak, trimmed
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


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.

Prepare grill.

To prepare dressing, combine arugula and mayonnaise; set aside.

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.

Cut steak diagonally across grain into thin slices. Spread 2 tablespoons dressing on bottom half of each roll. Divide steak, tomato, and onion evenly among bottom halves of rolls. Top with top halves of rolls.

Wine note: A great steak sandwich like this one deserves a rich, fleshy red wine--one that will stand up to the savoriness of the grilled onions and the sweet meatiness of the steak. Since this is a sandwich, the wine shouldn't break the bank. My top choice: a California merlot. The Chateau Souverain Merlot 2001 (Alexander Valley, California, $18) is smooth, with hints of blackberries, plum, sage, and mushrooms. -Karen MacNeil

Created date

May 2005

Nutritional Information

Calories 417
Caloriesfromfat 24 %
Fat 11 g
Satfat 3.3 g
Monofat 3.8 g
Polyfat 2.2 g
Protein 30.5 g
Carbohydrate 49.1 g
Fiber 3.2 g
Cholesterol 38 mg
Iron 3.9 mg
Sodium 747 mg
Calcium 104 mg