Print Menu

Grilled Beef and Pepper Sandwich Menu

Format:
Print Options

  • Print

  • Include these items

Print
MyRecipes
Community Recipe
from []

Grilled Beef and Pepper Sandwich Menu

* Combine 4 scoops vanilla low-fat ice cream, 3 cups 2% reduced-fat milk, 2 cups chopped fresh pineapple, 3 tablespoons brown sugar, and 1/2 teaspoon vanilla extract in a blender; process until smooth. Serve immediately.

Grilled Beef and Pepper Sandwich

If you need to shave time off this recipe, it's better to let the steak rest 10 minutes after it's grilled, but omit the resting time beforehand. This allows time for the juices to redistribute throughout the steak.

Randy Mayor Photo by: Randy Mayor

Ingredients

  • 2 teaspoons grated lemon rind
  • 1 teaspoon dried rosemary
  • 1 teaspoon olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • 1 (1-pound) flank steak, trimmed
  • Cooking spray
  • 2 red bell peppers
  • 1/3 cup reduced-fat mayonnaise
  • 3 tablespoons finely grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1 (10-ounce) round focaccia bread, cut in half horizontally

Preparation

Prepare grill.

Combine first 7 ingredients in a small bowl. Rub spice mixture over one side of steak; let stand 10 minutes.

Place steak on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Let steak stand 10 minutes. Cut steak diagonally across grain into thin slices.

Cut bell peppers in half lengthwise; discard seeds and membranes. Flatten peppers with hand. Place peppers skin-side down on grill rack; grill 12 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut each half into quarters.

Combine mayonnaise, cheese, juice, and 1 garlic clove in a small bowl, stirring well. Spread about 1/4 cup mayonnaise mixture onto cut side of each bread half. Arrange beef evenly over bottom half; top with peppers. Cover with top bread half, pressing gently. Cut sandwich into 4 wedges.

Cooking Light MAY 2006

Vegetable chips

Pineapple shake *

Formal Menu Top Grilled Beef and Pepper Sandwich Menu

Grilled Beef and Pepper Sandwich

Vegetable chips

Pineapple shake *

Cooking Light

Formal Menu Bottom

Shopping List for Grilled Beef and Pepper Sandwich Menu

Flank steak is a quick-cooking cut of beef. If you need to shave time off this menu, it's better to let the steak rest 10 minutes after it's grilled, but omit the resting time beforehand. (Serve 4)

* Combine 4 scoops vanilla low-fat ice cream, 3 cups 2% reduced-fat milk, 2 cups chopped fresh pineapple, 3 tablespoons brown sugar, and 1/2 teaspoon vanilla extract in a blender; process until smooth. Serve immediately.

Shopping List:

Meat

  • 1 (1-pound) flank steak, trimmed

Produce

  • 2 teaspoons grated lemon rind
  • 2 garlic cloves, minced

Spices

  • 1 teaspoon dried rosemary
  • 1 teaspoon olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Recipe List

Grilled Beef and Pepper Sandwich

Vegetable chips

Pineapple shake *

Back To

Grilled Beef and Pepper Sandwich Menu
Copyright © 2013 Time Inc. Lifestyle Group. All Rights Reserved. Use of this site constitutes acceptance of our Terms of Use and Privacy Policy (Your California Privacy Rights). Ad Choices
advertisement