This meal sizzles as a no-fuss evening choice. (Serves 4)
Be the first to rate it
Barbecued Flank Steak Sandwiches
* Combine 5 cups coleslaw mix, 1/4 cup reduced-fat mayonnaise, 2 teaspoons fresh lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in a bowl; toss to coat. Cover and chill for 20 minutes before serving.
Cooking Light, March 2007
(Only you will be able to view, print, and edit this note.)
1000 characters remaining
You have already rated and reviewed this recipe