Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Elizabeth Taliaferro
Recipe by Cooking Light May 1999

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Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare marinade, combine first 5 ingredients in a large zip-top plastic bag. Trim fat from steak, and add steak to bag. Seal and marinate in refrigerator at least 2 hours, turning bag occasionally. Remove the steak from bag, reserving marinade. Pour the marinade into a microwave-safe dish. Microwave marinade at HIGH 1 minute or until mixture boils.

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  • To prepare flavored mayonnaise, combine mayonnaise and horseradish, and set aside.

  • Prepare grill.

  • Place steak and red onion slices on a grill rack, and grill onions 4 minutes on each side, basting with the reserved marinade. Remove onions from grill. Turn the steak, and grill an additional 8 minutes or until steak is desired degree of doneness. Remove steak from grill. Place bread slices on grill rack, and grill 2 minutes on each side or until toasted.

  • Cut steak diagonally across grain into thin slices. Spread 1 tablespoon flavored mayonnaise on one side of each of 8 toasted bread slices. Divide steak, onion slices, lettuce, and tomato slices evenly among 8 bread slices. Top with remaining bread slices.

  • Note: Substitute pineapple juice for rum, if desired.

Nutrition Facts

345 calories; calories from fat 29%; fat 11g; saturated fat 4.4g; mono fat 4.6g; poly fat 0.7g; protein 22.6g; carbohydrates 39.2g; fiber 2.6g; cholesterol 45mg; iron 3.8mg; sodium 640mg; calcium 84mg.
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