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Steak Sandwiches with Creamy Chipotle Sauce

Yield Serves 6 (serving size: 1 sandwich)

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)

Nutrition 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

How to Make It

  1. 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.