Steak Sandwiches with Creamy Chipotle Sauce

Yield:

Serves 6 (serving size: 1 sandwich)

Nutritional Information

Calories 450
Fat 15 g
Satfat 6 g
Monofat 5 g
Polyfat 2 g
Protein 38 g
Carbohydrate 42 g
Fiber 6 g
Cholesterol 75 mg
Iron 5 mg
Sodium 598 mg
Calcium 158 mg

Ingredients

1 (2-pound) flank steak, trimmed
3/4 teaspoon kosher salt
1 (7-ounce) can chipotle chiles in adobo sauce
1 cup plain low-fat yogurt
2 tablespoons chopped green onions
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
6 whole-wheat submarine rolls, halved and toasted
Red bell pepper slices (optional)

Preparation

Prepare grill. Sprinkle both sides of steak with salt. Grill 5 minutes per side or until desired degree of doneness; let stand 5 minutes. Slice into 1/4-inch-thick strips. Chop 1 chile, and combine with 1 teaspoon adobo sauce, yogurt, onions, cilantro, and lime juice in a bowl. Divide steak strips among bottom halves of rolls; top each portion with 2 tablespoons sauce mixture and, if desired, pepper slices.

Note:

Susie Lilly Ott,

March 2004