Grilled Vidalia Onion and Steak Sandwiches

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: Yield: 6 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 417
  • Calories from fat: 24%
  • Fat: 11g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 2.2g
  • Protein: 30.5g
  • Carbohydrate: 49.1g
  • Fiber: 3.2g
  • Cholesterol: 38mg
  • Iron: 3.9mg
  • Sodium: 747mg
  • Calcium: 104mg

Ingredients

  • Steak:
  • 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
  • Dressing:
  • 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

Preparation

  1. 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.
  2. Prepare grill.
  3. To prepare dressing, combine arugula and mayonnaise; set aside.
  4. 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.
  5. 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.
  6. 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
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