Steak Sandwiches with Creamy Chipotle Sauce

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

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.