Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Caroline Wright
Recipe by Cooking Light May 2010

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Credit: John Autry; Styling: Mindi Shapiro

Recipe Summary test

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large cast-iron skillet over medium-high heat. Sprinkle salt and pepper evenly over steak. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

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  • While steak cooks, combine vinegar and next 4 ingredients (through jalapeño pepper) in a medium bowl. Combine carrots and radishes in a medium bowl; add 1 tablespoon vinegar mixture, tossing to coat. Let vegetable mixture stand 5 minutes. Add steak to remaining 5 tablespoons vinegar mixture; toss well to coat.

  • Arrange steak on bottom half of bread; top with carrot mixture and cilantro. Top with top half of bread; cut into 4 equal pieces.

Nutrition Facts

302 calories; fat 6g; saturated fat 2.5g; mono fat 2.4g; poly fat 0.3g; protein 23.4g; carbohydrates 39.4g; fiber 2.3g; cholesterol 32mg; iron 3.3mg; sodium 907mg; calcium 29mg.
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