Delicious sandwich, love the flavors of the arugula/mayo sauce and the sweet onions. Used a NY strip cuz they were on sale and it was perfect!
Grilled Vidalia Onion and Steak Sandwiches
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)
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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
- 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
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