- 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
- calories 427
- caloriesfromfat 29 %
- fat 13.9 g
- satfat 4.6 g
- monofat 5.9 g
- polyfat 2.4 g
- protein 31 g
- carbohydrate 45.3 g
- fiber 2.8 g
- cholesterol 47.9 mg
- iron 4.2 mg
- sodium 719 mg
- calcium 69 mg
How to Make It
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.